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Published by GlassofBubbly.com
Issue 2 August/September 2014 £3.95 / €5 / $6.50
Glass of Bubbly
Champagne & Sparkling Wine Magazine
Celebrity Interviews
Including Jaimie Hilfiger,
Laura Hamilton, Mark Baumann,
David Gold and More
The 3
Highest
Champagne
Bars in London
Win
a magnum
of Prosecco
Bubbly Tea in
Abu Dhabi
The Art of
Sabrage
Plus
Vineyard Homes
for Sale

Welcome
A Big Thank You
For your Support
Dear Reader,
It’s been a busy last two months and we’ve worked really hard to
bring you the second issue of our GlassOfBubbly magazine - A big
thank you to everyone who continues to support our growth and
to all those new connections we meet daily who are sharing great
content with us.
A busy June saw us launch the first issue of the GlassOfBubbly
magazine in the Champagne region of France with invites to
some of the biggest houses in Reims and Epernay as well as being
welcomed by some of the great grower labels. We can’t thank the
wonderful region of Champagne enough with a special mention to
Piper-Heidsieck, Lanson, Taittinger, Billecart-Salmon, B. Devavry,
Laurent-Perrier and Dhondt-Grellet. Jean-Baptiste of Wine
Ambassadors gave us a private tour as did Eric from La Vigne du
Roy, so a big thank you to both these great guys too.
The GlassOfBubbly magazine has proved immensley popular
with requests for an issue coming from around the globe with us
now posting to countries including USA, Canada, United Arab
Emirites, Finland, Argentina, Australia, New Zealand, Germany
and many more wonderful locations.
around the globe from our growing list of international writers.
Additional features includes vineyards for sale from around the
world and a dedicated page to photos our readers have taken of
themselves and a copy of our magazine.
The GlassOfBubbly popularity continues to grow across the
internet and we are seeing a daily increase in the demand of our
magazine. We are pleased to now offer a rate card for advertising
within GlassOfBubbly so please contact us to find out more about
how we can help you increase your brand awareness to a growing
audience interested in Champagne and sparkling wines.
We are keen to improve everything that we do so please get in
touch if you have ideas on how we can make things better for you
and once again, I really do hope you enjoy the following pages.
Until issue three, I wish you all a lovely end of summer!
Eve (Editor)
We have had the pleasure to be invited to some great tasting events
since our last issue including The London Wine Fair, Charles
Palmer 2009, 2010 vintage tasting, Franciacorta tasting and the
2014 Imbibe show in London.
As per our last issue, we’ve managed to ask a warm selection of
famous faces to share their sparkling wine moments with us,
highlighted some great Champagne bars from around the world, a
magnum giveaway from Nino Franco and interesting articles from
eve@glassofbubbly.com
+44 (0)1206 700888

August/September 2014
Sparkling Wines
Contents
Contents
38
41
44
58
70
75
On the Cover
Regis Camus Celebrates 20 years
with Piper-Heidsieck
The Art of Sabrage
by Elizabeth Schweitzer
Bubbly Tea in Abu Dhabi
by Brandon Stoltenkamp
Win a Magnum of Prosecco
from Nino Franco
The 3 Highest Champagne Bars in London
by Simon Stockton
Vineyard Homes for Sale
Celebrity Interviews
8 Laura Hamilton
19 David Gold
45 Matt Holland
51 Mark Baumann
61 Jaimie Hilfiger
73 Amanda Prowse
Page 57
Royal Princess
Features
6
12
16
20
26
28
30
34
36
42
56
63
65
68
68
78
Page 41
3 Sparkling Wines that I would Happily
Drink for Breakfast
by Oscar Malek
The Art is in the Bottle
by Fabien Audebrand
Franciacorta Tasting
at the Italian Ambassador’s Residence
Champagne in Denmark
by Anders Hochheim
A Very Squerryes Celebration
by Simon Stockton
Vineyards of Hampshire Wine Festival
Ontario’s Bubbles are Rising
by Rachel Kenworthy
The Best Champagnes on the Market
by Catherine Fallis
Glass of Bubbly Tweets Celebrities
An Evening in Abu Dhabi
by Brandon Stoltenkamp
The Infinite Monkey Theorem
by Andrew Baker
Anyone for Crémant?
by Fay Edwardes
A Red Blooded Italian
by Jennifer Palmer
Nanotechnology Revolutionises Riddling
by Deborah Parker Wong
The Art of Sabrage
Glass of Bubbly visits Reims & Epernay
Readers Photos
10
14
15
17
22
23
29
31
32
33
40
49
50
55
60
64
66
67
Belaire Rosé
Plus de Bulles
Chamapgne Hébrart
Domaine Carneros
Laithwaites Wine
Court Garden
Raimes Sparkling Wine
Handsome Brut
Haywire
Summerhill
Champagne Vollereaux by Gémeaux
Camel Valley
Perth Champagne Club
Giffords Hall
Champagne Ayala
Champagne Faniel & Fils
Hush Heath Estate
Champagne Goutorbe-Bouillot
Champagne Bars
52
52
53
54
82
The Bicycle Thief Champagne Bar, Canada
Caviar & Prunier House, London
GŎNG Chamapagne Bar - Shangri-la Hotel,
The Shard London
The Sydney Cove Oyster Bar Australia
The View from the Shard, London
Page 75
Vineyard Homes for Sale
Page 70
Editorial Director
Eve Walkey
email: eve@glassofbubbly.com
Design
Jade Redford
Social Media
Amy Schaller
Advertising and Publishing
email: info@glassofbubbly.com
Tel: +44 (0)1206 700888
Page 8
Laura Hamilton
3 Highest Champagne Bars
Writers
Andrew Baker
Catherine Fallis
Anders Hochheim
Fay Edwardes
Rachel Kenworthy
Oscar Malek
Katharine O’Callaghan
Jennifer Palmer
Deborah Parker Wong
Elizabeth Schweitzer
Simon Stockton
Brandon Stoltenkamp

3
Sparkling Wines that i would happily drink for
Chewton Glen
Breakfast!
Agustí Torelló Kripta Gran Reserva Cava,
Penedès, Spain 2009
Peller Estate Ice Cuvée Rosé, Niagara,
Canada NV
I quite enjoy conveying to my peers the fact
that there’s really nothing wrong with craving a
glass of fizzy wine mid-morning, in the heat of
the summer season when you happen to not be
dragging yourself into work that day.
Indeed I quite often find myself ordering some form of sparkling wine
with my breakfast when I have taken myself away on a brief sojourn
to somewhere more reminiscent of the Mediterranean than the Home
Counties.
Cava doesn’t necessarily start and stop with the own-brand faceless
phials of fizzy juice that we see in the supermarkets for £6.99. In
fact some of the best sparklers in the world have been produced
in the North-Eastern corner of Spain for over one-hundred-andfifty
years now. Macabeo, Parellada and Xarel-lo grapes are used
alongside the traditional method of producing Sparkling Wine,
reminiscent of that used in Champagne, to create wines that boast
character, body and elegance. Agustí Torelló’s Cava is among one of
the best I have ever tasted and I keep going back for more! It is rich,
voluptuous, toasty and extremely graceful – what’s more it comes
in an attractive tapered bottle which cannot stand up, meaning that
you have no choice but to polish it off à la quick!
Last, but certainly not least is the stickiest of the bunch. Indeed
Peller Estate, who are world renowned producers of the all-toodrinkable
Ice Wine, have put their award winning sweet wine to
good use by introducing it as a dosage into their sparkling wine.
By using Ice Wine – essentially a technique whereby the grapes
are left on the vine until the heart of winter, then picked and
gently pressed to make one of the most saccharine and elegant
liquids known to mankind – made from red Cabernet France
grapes, in their traditional sparkling wine made from Chardonnay
and Pinot Noir, they have designed a wine that is semi-sweet,
beautifully soft and bubbly that serves particularly well as an
aperitif or with light desserts. This works especially well with a
mixed berry infusion and a bowl of fresh fruit as the late morning
sun continues to rise in the sky.
So which of the world’s great sparkling wines are best suited to pair with
a morning coffee, bacon & eggs and a newspaper? Here are some of my
favourites, tried and tested…
Oscar Malek,
Director of Wine at
Chewton Glen &
Cliveden House
Ancre Hill Estate Sparkling Rosé,
Monmouthshire, Wales 2009
At Chewton Glen and Cliveden House we are huge supporters
of the English and Welsh wine industries; so much so that last
year we set about forging the largest collection of wines from the
United Kingdom available anywhere in the country! At the top of
our list are the wines from Ancre Hill Estate, just over the Welsh
border on the outskirts of Monmouth Town. I happened to visit
the vineyard late last year with Debbie Smith, now the Beverage
Manager at Andy Murray’s acclaimed Cromlix Hotel in Perthshire,
and we instantly fell in love with the surroundings, the people and
of course…the wine! Planted predominantly with Chardonnay and
Pinot Noir, the first plantings were established in 2006. Whilst all of
Ancre Hill’s wines are stunning and I am terribly excited about the
prospect of a Welsh sparkling Albariño coming to the market very
soon, their stand-out product is certainly their luscious Sparkling
Rosé which shouts all manner of forest fruit flavours, a gentle
mousse and pronounced backbone of acidity which livens up the
juice and makes it highly attractive for food and wine pairing…
especially kippers and black pudding!
Happy drinking!
Oscar Malek
Director of Wine at
Chewton Glen & Cliveden House
@OscarJMalek
www.chewtonglen.com
Agustí Torelló
Kripta Gran
Reserva Cava
6 7

Laura
Hamilton
50,000+ FINE WINES
Which do you prefer, Prosecco or Champagne?
Champagne. We drank a fair bit of it at our wedding a couple of years ago.
Where’s the best place you’ve ever enjoyed a Glass Of Bubbly?
I love a glass of bubbly at Home House in London. I’m a member there and it’s
such a lovely place with lots of areas to enjoy a glass or two.
What does Champagne mean to you:
It’s a classy, sophisticated drink that should be enjoyed on any occasion not just for a
celebration! I think it’s pretty romantic and I love having a glass with my husband.
@laurahamiltontv
laurahamilton.co.uk
Interview
Laura Hamilton presents A
Place in the Sun and Fort
Boyard. She has appeared
on many successful tv shows
including The Jump and
Dancing on Ice.
BUILD THE ULTIMATE
COLLECTION
DISCOVER • BUY • MANAGE • STORE • SELL
www.frw.co.uk
8 9

Belaire
It’s Rosé season and what better way to celebrate
it than to enjoy a chilled glass of Provence’s most
exquisite Rosé, Belaire Rosé.
This premium sparkling wine is produced in Provence-
Alpes-Côte d’Azur, the breathtaking region in the south of
France where winemaking has been a tradition for 2,500 years
and where the world’s finest Rosé wines are produced.
Crafted by 5th and 6th generation winemakers whose house has
been established since 1898, Belaire is made from a blend of
Provence’s three preferred grapes - Grenache, Cinsault and Syrah,
with each grape selected for its vibrancy and special character.
Once the varieties are carefully blended, Belaire is aged to imbue
it with a delicate effervescence before bottling, creating a beautiful
sparkling rosé with aromas of strawberry and blackcurrant and a
vibrant blushed coral hue. A final 100% Syrah liqueur de dosage
adds a sweet – but not too sweet – nuance, resulting in a perfect
harmony of aroma, taste, body, and finish.
Finally, this rare Rosé is packaged in a sleek black bottle, making
a unique statement for all to enjoy.
@belairerose
www.belairerose.com
Belaire Rosé is
packaged in a sleek
black bottle
10 11

Fabien Audebrand
The art is in the
Winemaking is often seen as an art. The art of winemaking
can be compared to that of a painter who creates by using raw
materials. Wine Art dates back many centuries and has always
been a great source of inspiration for painters.
Inspiration can be gained from many areas, there is a majestic
beauty and order to vineyards and watching the winemaker in his
traditional work. There is also a great art in the design of the labels
and bottles, the industry is indeed a very creative place.
With Fabien Audebrand
French painter, Fabien Audebrand, follower of hyper-realism and
trompe-l’oeil, expresses his art in landscapes and still life, with a
preference for glasses and bottles. The brightness, the glints and the
incredible attention to detail for labels will amaze you when you
think about the patience and the quality of work required to create
such oils on canvas.
Reminiscent of the classic Dutch style of the 18th Century, Fabien
Audebrand will paint your bottles, your vineyards or your cellars as
an original piece.
A painted canvas is an artist’s dream which you can savour on several
levels. (Henri Cadiou)
French painter,
Fabien, at work
Fabien’s paintings –
oil on canvas
12 13

Plus de Bulles
Plus de Bulles
Plus de Bulles is a website which specialises in on-line
sales of Champagne, founded in 2007 in France by
Marie Servagnat.
Native of Reims, Marie moved to Paris after completing her
studies, though naturally she often went back to Reims to visit
her family. Her friends and colleagues in Paris began to order
Champagne through her, knowing that with her connections
she could source high quality Champagne at a reasonable price!
And so, the idea of founding a website to offer the best
Champagnes at the best prices for everyone was born.
Marie travels the Champagne region to meet the most important
producers. She tastes the Champagnes, makes her selection and
negociates the best prices with the Champagne Houses, and
exclusives with the top Champagne growers.
Thanks to this tireless footwork, the range has increased tenfold
in just 7 years. Today, the website offers a choice of over 600
Champagnes.
All Plus de Bulles cuvées are
tasted and approved by Patrick
Borras, Head Sommelier of the
three star Michelin restaurant
‘Pierre Gagnaire’, who also
writes up the tasting notes that
you can find on the site to help
you in your choice.
The work of Marie and her team does not stop there. They offer
premium services to guide their customers in their choice, with:
a Wine Guide Selection (Robert Parker, Wine Spectator…),
tasting notes written by Patrick Borras, Head Sommelier of the
3 star Michelin restaurant Pierre Gagnaire, a tasting notebook
including a loyalty programme, and a rich variety of content about
Champagne: its history, origins, specificities, food pairings,…
Plus de Bulles’ strong points are twofold: firstly, they can count
on a team of experts including Patrick Borras who, since 2009, has
been charged with selecting the producers’ Champagnes, evaluating
them and approving their inclusion on the website: a real guarantee
of quality.
And secondly, for greater reactivity, Plus de Bulles maintain their
own stock at their in-house logistical site and storage facility at
Reims (with over 12 000 bottles in stock), allowing delivery in
72H within the UK.
In April 2014 Marie and her team created Plus de Bulles UK,
dedicated to British Champagne lovers. “We want to offer to both
neophytes and connoisseurs access to a wide range of cuvees from
famous Champagne houses at the best possible prices on the net,
but above all to present remarkable grower Champagnes; out of
the ordinary cuvees in a range of styles and tastes and always of
immense quality.”
@PlusdeBullesUK
www.plus-de-bulles.co.uk
Marie, owner of
Plus de Bulles
Jean-Paul Hébrart
Jean-Paul Hébrart is at the head of one of the most magnificent
Champagne houses of the Marne Valley. Founded in 1960 by
his father, Marc Hébrart, the company today produces 110 000
bottles per year from its 15 hectares of vines managed using
reasoned viticultural methods. The Hébrart Champagnes embrace
two styles with the fruit of Pinot Noir in the Brut Sélection and
the Cuvée Prestige, and the finesse of Chardonnay in the Blanc de
Blancs Premier Cru. The cuvee Rive Gauche/Rive Droite reunites
both grape varieties from the two different terroirs in the ultimate
expression of the Hébart style.
Interview
How would you define your terroir?
Our vineyards are situated on some of the greatest terroirs,
principally on chalky subsoils. They are composed of more than
70 separate parcels, each one expressing its own character and the
diversity of the terroir, offering us an extremely wide aromatic
palette. The vines are spread across the Grand Cru terroirs of Aÿ,
Oiry, Chouilly and Avize and the Premier Cru terroirs of Mareuil
sur Aÿ, Bisseuil , Avenay Val d’Or, Dizy and Hautvillers.
How would you define the Hébrart style?
Personally, I think the principal criteria is harmony in the
Champagnes, which in my opinion is more important than power.
What are the attributes that are common to all of
your Champagnes?
Balance and a certain conception of elegance.
What makes the cuvee Rive Gauche/Rive Droite
different from your other Champagnes?
It reunites the very best that our vineyards can give, exclusively from
Grand Cru terroirs and vines of over 50 years of age. It demands
the use of specific winemaking skills with barrel fermentation, no
filtration and an Extra Brut dosage.
After 2002 and 2008 what, in your opinion, will
be the next great vintage in Champagne?
Without any doubt 2012.
Apart from your own Champagnes, what else do
you like to drink from time to time?
Amongst the Champagne Houses I appreciate « Comte de
Champagne » by Taittinger, Bollinger’s « La Grande Année » and
the “Cuvée du Paradis” from Alfred Gratien. And amongst the
independent growers I enjoy the Champagnes produced by Peters,
Bara, Gimmonet, Egly-Ouriet, Vilmart and Margaine.
14 15

Franciacorta Wines
Domaine Carneros
More than 170 members of the trade and press attended the
second annual generic tasting of Franciacorta wines held in the
UK at the Italian Ambassador’s residence in Grosvenor Square,
London, on Thursday 3rd July.
40 different Franciacorta producers flew in for the event to present
their wines, including 18 producers new to the UK market.
Interest in Franciacorta wines is clearly growing as exports to the
UK increased by 27% in 2013.
On Wednesday evening, the night before the press and trade
tasting, Franciacorta President, Maurizio Zanella joined the Italian
Ambassador to host a dinner for a range of guests including Boris
Becker and his wife Lilly, Tamara Beckwith and Sir Rocco Forte to
showcase Franciacorta wines and demonstrate their food matching
potential.
Maurizio said: “Our continued success in Italy has allowed us to
focus on our key export markets. We see the UK as being crucial to
promoting the brand of Franciacorta and steadily we are seeing this
investment recognised in terms of increased numbers of stockists,
on-trade listings and consumer knowledge.”
Domaine Carneros
Franciacorta President,
Maurizio Zanella
Domaine Carneros is a singular winery best known as a small
grower-producer of methóde traditionelle sparkling wine, Pinot
Noir, certified organic estate vineyards, and a breathtakingly
beautiful château.
Founded by the noble family behind Champagne Taittinger,
Claude Taittinger’s search for a worthy U.S. counterpart began in
the late 1970s. In 1987 he selected a 138-acre parcel in the heart
of Carneros, Napa Valley. Wisely selecting Eileen Crane to oversee
the development of the winery and vineyards, the team created
the quintessential California expression of the Taittinger style in
Carneros.
The heart of Domaine Carneros has always been sparkling wines,
with distinctive styles ranging from the classic vintage-dated Brut
cuvée to our luxury Le Rêve Blanc de Blancs. In 1992 we added
rich, complex Pinot Noir to our portfolio.
All of our wines proudly hail from the Carneros appellation, and
95% of our fruit comes from our estate vineyards - all certified
organic by the California Certified Organic Farmers (CCOF).
As anyone who has driven between Napa and Sonoma can tell you,
the Domaine Carneros château is a stunning regional landmark.
Join us for tableside service on the terrace or in the salon and savor
the spirit of the Northern California wine country.
Boris Becker and
his wife were guests
at the event
@domainecarneros
www.domainecarneros.com
16 17

David Gold
David
Gold
David Gold is chairman of West Ham
United Football Club and Gold Group
International incorporating Ann
Summers, Gold Aviation, Knickerbox,
Greenwich House Properties and York
Place. David Gold is one of Britain’s
most successful businessmen.
@davidgold
davidgold.co.uk
Interview
Which is your favourite Champagne/Sparkling Wine?
Perrier-Jouët
Where’s the most memorable place you’ve had a Glass
of Bubbly?
On my new Lear jet at 51000 feet
Have you ever tried English sparkling wine?
Yes at my local pub from the local vineyard in Ditchling, Sussex
Which sparkling wine is served on Gold Aviation for
it’s passengers?
Always Champagne
Is there a preferred Champagne at West Ham Utd?
Laurent-Perrier Rosé
19

Champagne in Denmark with Anders Hochheim
Anders Hochheim
Sparkling Wednesday in Copenhagen
20
The wine bars in Copenhagen are popping up like
chanterelles on a humid, warm September day. As
many Danes have a craving for jammy and alcohol
strong wines, most of them focus on overseas wines
from Chile, Argentina, New Zealand and Australia.
But not at Le Petit. In this wine bar, the main focus
lies on Italian wines from Piedmont and - of course -
Champagne.
Located in the foodies paradise of Torvehallerne, right smack in the
middle of Copenhagen, you find Le Petit. Ole Mejlby Jørgensen
and his French business partner Sylvain Codron, have positioned
their little wine bar in the very top when it comes to the noble art
of selling Champagne.
During most of the opening hours you will find either Ole or
Sylvain behind the counter - or with a bit of luck, both of thembusy
serving guests, making every effort of selling Champagne on
an ordinary weekday, or making the town’s best steak sandwiches.
- There’s always a good reason for enjoying a glass of Champagne,
Ole Mejlby Jørgensen says.
That may be the reason why the two wine ambassadors
have proclaimed an uneventful Wednesday “Sparkling
Wednesday”. On such Wednesdays, Le Petit
always tempts you with Champagne offers you
can’t refuse.
Normally, we find a couple of better
and more expensive labels in the
cellar and sell them by the glass -
or the whole bottle, if you can’t
resist. We like to give our guests
the opportunity of tasting
Champagne labels that are
usually too expensive for an
afternoon drink, Ole says.
In the summertime, Ole and
Sylvain promote their own
import - a Blanc de Blanc vintage
from Tange-Gerard together with
a tradition, Noir et Blanc, from the
same wine maker. This summer’s
offer gives you a glass of each at DKK
100 (13€).
Tempted? Why not join Le Petit on
Facebook: facebook.com/LePetitVinbar
Boosting Champagne sales in Denmark
No more than a decade ago, the Danes only drank
Champagne when celebrating the biggest moments in
life and to celebrate the New Year.
Today, the picture is somewhat more diversified.
Champagne sales are increasing rapidly due to a more
laid back attitude towards Champagne.
The number of wine bars with an impressive list of the French
bubbles, is growing constantly. So is the range of Champagne
brands by the Danish wine importers.
Presently, the Danish wine importer and wine distributor,
Løgismose, imports and distributes Phillipponnat, Locret-Lachaud,
Pierre Moncuit, Lasalle, Diebolt-Vallios, Serge Mathieu and
Larmandier-Bernier.
Last October we included Pierre Moncuit and Diebolt-Vallois to
our assortment. These two new brands made a significant impact
on our reputation among champagne aficionados, says Lars Møller
Jensen, wine merchant at Løgismose.
The wine importer distributes wine including Champagne to bars
and restaurants and retailers - but also directly to consumers in the
Løgismose-owned food mecca at the Copenhagen harbour front, as
well as the in-store shops in the department store, Magasin.
When taking on new brands, you risk cannibalizing your other
brands - specifically when experiencing a huge demand for the two
new labels. From October to Christmas we sold our anticipated
annual sales of Pierre Moncuit without compromising our other
brands, Lars Møller Jensen says.
He has noticed that the growing Danish Champagne segment
shows a special interest in blanc de blanc and wines from Mesnilsur-Oger.
Blanc de blanc and Mesnil-sur-Oger seem to be the buzz words
among the consumers. If we look at restaurants and wine bars, we
see that the non-dosage wines take an increasingly stronger position
in the market.
It’s hard to have a pessimistic view on the Champagne market
in Denmark. In almost every part of the business, numbers are
soaring. If Lars Møller Jensen could have a wish come true for the
years to come, he’d hope for a stronger hype around Philipponnat:
Only a few Danes have seen the true potential of Clos des Gossies,
and strangely as it may seem, the signature wine from Philipponnat
is to a large degree underestimated in Denmark, he states.
Løgsimose also sells Möet, Krug, Andre Roger, De Sousa, Ruinart,
Billecart-Salmon, Veuve Cliquot, Laurent Perrier and Selosse.
www.loegismose.dk
21

Laithwaites Wine
Court Garden
Court Garden
In the Lea of the South Downs, in Ditchling, East Sussex,
Court Gardens Farm has a long history of farming.
Laithwaites Wine
A Unique Vinyard in Windsor Great Park
The journey started several years ago now with a
meeting between Major General Sir Michael Hobbs
(former Governor of The Military Knights) at his home
in Windsor Castle, and Anne Linder, Laithwaites Wine
Development Manager.
After a short search with Philip Everett, Deputy Ranger, a
4-hectare (3-hectare’s planted) prime site was decided upon on
at Mezel Hill and the partnership between Laithwaites Wine &
The Royal Farms began. On Monday 9th May 2011 the first
vines were planted with a classic blend of 55% Chardonnay,
35% Pinot Noir & 10% Pinot Meunier.
Howard
Corney
Hugo Corney,
dosage tasting
In Saxon times the farm was known as the Manor of Ditchling
Garden, from the middle ages to the reformation it was held by
the monks at the priory in Lewes. After a short spell owned by the
crown the farm became known as Court Garden. The farm appears
on one of the earliest maps of Sussex and not much has changed in
the landscape since then.
The vineyard was established in the spring of 2005 on a beautiful
south-facing slope with the South Downs as a backdrop and is now
one of the more charming vineyards in England.
Sussex shares similar geology to north-east France, the chalk of the
downs runs beneath the Channel into the Champagne region. In
Sussex there is a more maritime climate which is perfect for the
production of Sparkling Wine. 2010 is the fourth vintage and for
the first time, joining the Classic Cuvée, is a sparkling Rosé as well
as the first Blanc de Blancs and Blanc de Noirs.
@courtgardenwine
www.courtgarden.com
England’s cooler temperature and chalky ‘terroir’ are ideal for
producing excellent quality sparkling wine to rival the very best
the World has to offer and the much anticipated first harvest in
2014, we hope will be released in 2016, which coincidentally
happens to be the Queen’s 90th birthday!
We still haven’t decided upon a name or label for this truly
unique wine & do hope that next year we can work further
with the community within Windsor Great Park to come up
with a suitable name.
For further information please contact
windsor@laithwaiteswine.com
@LaithwaitesWine
www.laithwaites.co.uk
Tony originally started the
business in 1969 when he
brought wines back from the
South of France, now both Tony
and Barbara still play an active
role in the business and are both
wine makers in their own right.
22 23

Paris • Saint-Tropez • Monaco • Shanghai • New-York • Moscou • Saint-Barth
Would you like
your mineral water
from the Alps, the
Pyrenees or the
moral high ground?
We wouldn’t dream of exporting
water to another country. Because
at Belu we’re 100% carbon neutral.
All our bottles are made using
recycled glass or plastic. And if all
that wasn’t enough, all our profits
go to the charity WaterAid. Belu.
Made with mineral water and ethics.
All of Belu’s profits go to WaterAid with a pledge to raise £1m by 2020. WaterAid registered charity numbers 288701 and SCO39479.
Every bottle of Carbon Champagne is clothed in a
layer of carbon that requires 30 different steps and
takes nearly 8 days to produce a single magnum.

Simon Stockton
A Very
Squerryes
Simon Stockton attends Squerryes Celebration
I’m not sure a more quintessentially English summers day
was possible as I tick through the ‘boxes’: white marquees on
lush green grass, finger sandwiches, scones, sparkling wine,
warm sunshine... and all in the emerald grounds of Squerryes
sprawling 2500 acre estate.
Squerryes Celebration featured in the ‘Glass of Bubbly’ launch
issue and on a cloudless June day, I attended the
launch to taste their first release and talk to
the man behind the label.
Henry Warde, owner of
Squerryes Estate, entertained
his guests during afternoon
tea, then sat down with
me for a glass of fizz and
a chat.
Celebration
This south facing, elevated site (450 feet) on the North Downs
provides all the grapes for Squerryes Brut - grapes from outside
suppliers are not used. Grapes were first harvested in 2009
with a large amount being sold to another prominent, Kentish
Winery. In 2010, Squerryes produced around 120,000 bottles
worth of grapes, again selling most, though keeping around
10% for their own first release. Squerryes harvest date is
purportedly the latest of any English Sparkling Wine, allowing
slow and complete ripening of their fruit. Having no winery
on site means Henry currently enlists the help of another UK
winemaker to bottle the cuvée off site.
The first release of Squerryes Brut has earned several accolades
including Bronze Medals from Decanter and International
Wine Challenge. This is a top effort for a first release,
particularly as the wine was taken off the lees a bit earlier
than Henry would’ve liked.
My first tasting of the wine was unsurprisingly positive,
given the quality of the site and of the winemaker.
A linear wine, Squerryes Brut starts and
ends with dominant flavours of baked
apple pastries with a little mineral
tanginess and some white floral
aromas. The wine has a good
balance of primary fruit
flavours and yeasty notes
from a generous 30 months
on the lees.
Henry recounts some
serious interest from a
well known Champagne
house back in 2004, the year
following a very hot vintage
in France. Convinced that global
warming might lead to the cooler
climate of Southern England being a
good investment for viticulture, negotiations
to buy some of Squerryes land took place. Terms weren’t agreed,
however, and Henry decided to start planting grapes to make his
own sparkling wine in 2006.
From Squerryes total of 2500 acres, the estate has 150-200 acres
of land sitting on lower chalk and upper green sand - ideal for
viticulture and similar to the Côte de Blanc (Champagne). Only
35 acres are currently under vine with the first 20 planted in 2006,
8 more in 2007 and another 7 in 2009. Currently, this breaks
down to 45% Chardonnay, 35% Pinot Noir and 20% Pinot
Meunier - a very similar blend to the cuvée itself.
Henry talks of extending the
lees ageing to 36 months for
future releases, which should
offer slightly creamier mouthfeel
and a little more complexity. For
me, the 10 grams/litre dosage is exactly
where it should be, though Henry spoke of
increasing this by a gram or two for wider public
appeal. Malolactic Fermentation gives the wine a softer,
though still lingering acidity.
A Squerryes Brut Rosé will follow in a year or so with a Blanc
de Blancs also in the pipeline - understandable given how well
Chardonnay does on this site.
Wine is available directly through www.squerryes.co.uk with
a discount offered on 6 bottle cases. Squerryes has 25 acres of
stunning gardens behind the house, which can be hired for
weddings.
@SugarandYeast
www.sugarandyeast.co.uk
26 27

Hampshire Wine Festival
Vineyards of Hampshire
Jenkyn Place played host to the Vineyards of Hampshire Wine Festival
which took place on Sunday 13th July in its picturesque vineyards in
North Hampshire. Six Hampshire-based wine producers – Jenkyn
Place, Cottonworth, Danebury Vineyards, Hattingley Valley,
Hambledon and Meonhill - exhibited at this year’s event.
Visitors sampled some of Hampshire’s award-winning sparkling
wines on what was a perfect summer’s day.
Tracy Nash, commercial manager of Hampshire Fare team helped
to promote the event, attended on the day. “The people I spoke to
on the day were very impressed with the quality of the wines on
show and this event has put Hampshire on the map as a top wineproducing
region..”
Cream & Country’s Jenkyn Place English Sparkling
Wine & Elderflower sorbet was officially launched
at the Vineyards of Hampshire Wine Festival
and feedback from visitors on the day
was overwhelmingly positive with
comments on how tasty, refreshing
and original the product was.
Simon Bladon, owner of
the award-winning Jenkyn
Place, comments, “We are
very excited to be working in partnership with Cream & Country
on such an innovative British product. The opportunity to create
a British product combining our English sparkling wine with top
quality elderflower sorbet was just too good to miss.”
Mark Murphy, founder of Cream & Country Ice Cream, agrees,
“We are delighted to be working with Jenkyn Place, a familyowned,
quintessentially British business with an excellent reputation
in the wine trade. We experimented with a number of English
sparkling wines but the flavours in Jenkyn Place’s Brut Cuvée
worked best for us.”
The Hampshire Wine Producers group will also be exhibiting at the
inaugural Winchester Wine Festival, hosted by Peter Richards MW
and Susie Barrie MW, which takes place from 21-23 November
2014
Hampshire is now the third most widely planted
county in England after Sussex and Kent.
Vineyard plantings in Hampshire
have nearly doubled in the last 10
years. Much of this growth is
attributed to sparkling wine.
Raimes – bubbling with character
A Sparkling Vineyard from the South Downs in Hampshire
Augusta and Robert Raimes manage the family farm. Their
decision to plant vines gave Robert and Augusta a chance to
indulge a passion to hand produce an exciting new crop. Augusta
studied vine growing at Plumpton College in Sussex and together
with Robert, farmer and agronomist, undertake the hand work
throughout the year - winter pruning, spring bud rubbing, tucking
in and grape picking. They make a dedicated team along with sister
Georgia, her husband Roy, all the children, Isabel, Hugo, Oliver,
Jasmine, Hebe and parents Robert and Brenda.
The Raimes vineyards are devoted exclusively to the classic
Champagne grapes. Planting took place the day of Prince William
and Kate Middleton’s royal wedding in April 2011. The first harvest
was picked in October 2013. The family are excited to release the
first vintage in 2015.
Raimes Sparkling use the exceptional winemaking skills of Emma
Rice at Hattingley Valley. Their winery houses some of the very
best equipment from continental Europe. Professional support
comes from New Zealander Kevin Sutherland, winemaker and
viticulturist. Previously a vineyard instructor at Plumpton College,
UK’s leading college of viticulture and currently winemaker at
Bluebell Vineyard Estate.
“We anticipate with great excitement the release of our Single Vineyard
2013 Blancs de Noir in 2015. An excellent season produced a fine first
harvest and will be a vibrant Vintage full of potential and promise”.
The Raimes family will be exhibiting at Alresford Agricultural
Show on Saturday 6th September with their “thoroughly English
mini bar” which features English Sparkling Wine by the glass and
personally selected exceptional regional drinks from other small
producers.
@RaimesSparkling www.raimes.co.uk
Raimes
We take immense pride in growing
quality grapes on our family farm
which stretches from the protected and
ecologically diverse water meadows of
the River Itchen, to the grassy rolling
hills of the South Downs. Pinot Noir,
Pinot Meunier and Chardonnay are
grown and nurtured to produce an
elegant sparkling wine that captures the
beauty of our little pocket of the South
Downs National Park in Hampshire
28 29

Canada
with Rachel Kenworthy
Rachel Kenworthy
Ontario’s
bubbles are rising
30
Hockey, maple syrup and our humble nature—these are
probably the things that come to mind when you think of
Canada. But it’s time for Canadians to put their modesty to
one side and let the world in on our best-kept secret: Ontario
is quietly producing such world-class sparkling
wines that the Champenois should be shaking
in their proverbial boots.
While Ontario may lack centuries-old
vineyards, the province has an ace
up its sleeve: its Niagara peninsula is
possibly the closest match to the grapegrowing
conditions of Champagne
than anywhere else in the New World.
Bitterly cold winters, met with a grimace
by even the toughest of Canadians, are a
reason to smile among the region’s vintners,
who also enjoy the same limestone-based soils
and grape varieties, including chardonnay
and pinot noir. It’s the cooler climes that are
particularly important, though—the grapes
take longer to ripen, and therefore achieve
wonderfully rich flavour and high acidity, all
of which adds up to a winning formula for
truly exceptional bubbly.
Many of the talented wineries take
advantage of the region’s spectacular
grapes by producing their sparkling
wines in the méthode traditionelle,
which again draws comparisons
to Champagne. In fact, quality is
at the heart of every wine produced
in province. For a wine to even be
labelled as ‘made in Ontario’, it must
not only contain 100 per cent locally
grown grapes, but also adhere to rigorous
Photo Credits: Angels Gate Winery
winemaking standards that are enforced by an independent
authority called the Vintners Quality Alliance (VQA). The
notoriously difficult approval process, which includes intensive
laboratory analysis and a blind panel taste test, ensures that you
can expect the highest quality from every drop of wine
you buy from Ontario.
And this hasn’t gone unnoticed by the
province’s seasoned wine drinkers. Last
year, domestic sales of premium VQA
sparkling wine grew by a staggering
59 per cent, according to the Liquor
Control Board of Ontario (LCBO).
Even Ontario’s younger consumers,
aged 18 to 31, have a flourishing appetite
for locally produced wines, according to
Canadian market-research company Abacus
Data. In a 2013 survey, they ranked their region’s
wines as the highest for value worldwide.
In 2014 and beyond, the Ontario government
plans to make it even easier for consumers—both
domestic and international—to choose VQA
wine by investing CA$75 million in a five-year
strategy. It will help wineries to become more
competitive through funding and support,
including enhanced marketing for the
province’s wines, both locally and
globally.
With increased emphasis being put on
exportation, you can expect Ontario
sparkling wines to become more readily
available in Europe and beyond over the
coming years.
@rachelkenworthy champagneslob.com
Meet Handsome Brut
Sparkling personality. Dry wit. At home in pinstripes, equally dapper in denim.
Chilled out and charmingly tasteful. Grab a glass, pop the cork and treat yourself.
You can take this Handsome Brut anywhere.
“My only regret in life is that I didn’t drink enough Champagne,”
said British economist John Maynard Keynes. A wise declaration,
and yet far too many people save fizz for special occasions.
Handsome Brut, a new sparkling wine brand hailing from
Ontario, Canada, is on a mission to prove that bubbles are the
perfect tipple—for any occasion. From a casual backyard barbecue
to a glamorous black-tie event, the brand showcases that sparkling
wines are perfect served on their own, paired with food or even
mixed in a cocktail. With a sleek, masculine bottle complemented
by a tongue-in-cheek name, Handsome Brut aims to attract a new
demographic of sparkling wine drinkers—including men.
But don’t let the friendly demeanour fool you—quality and
heritage are at the heart of Handsome Brut. Produced with 100%
Ontario Chardonnay grapes in the méthode traditionelle, this
VQA-approved wine is aged for two years at the locally revered
Angel’s Gate Winery in the Niagara region.
Tasting notes
A complex nose—pear, red apple and a toasty note—comes from
the more than two years sur lie. Finely textured bubbles are crisp
and refreshing. The acidity is balanced against a backbone of ripe
tree fruits, which include peach, apple, lemon and a touch of
grapefruit. The wine finishes dry and with excellent length.
handsomebrut.com
@areyouhandsome
31

Haywire
Summerhill
Haywire the Bub
Summerhill
Sparkling Wine
This sparkling wine is a true labour of love and is a tribute
to the lovely Alison Scholefield, known as the Bub, Bubba,
Bubster, or Alibubba in her early days.
This wine is made with 51% Pinot Noir and 49% Chardonnay
grapes grown in a cool mountain vineyard site near Oliver, British
Columbia. Whole cluster pressed, fermented cool, and secondary
bottle-fermented and then closed with a crown cap to ensure this
wine tastes just as winemaker Michael Bartier intends. This wine
bursts with crisp and elegant green-apple with a slight cherry note
– a lively expression of Okanagan freshness.
Alison Scholefield is the sales ambassador for Summerland winery,
Okanagan Crush Pad, representing her family’s wines Haywire
and Bartier Scholefield. Perhaps her future was fated at an early
age. Visitors to the Canadian booth at Vinexpo in 1992 might
have seen Alison happily colouring under the table while Mom,
Christine Coletta, poured Icewine, as a then representative for
Canadian wine.
Very few mothers get the pleasure of naming a wine after their
child. But when your kid happens to have a childhood nickname
“Bub” that just seems to fit with “bubble”, they looked no further
when exploring name ideas for their Haywire sparkling wine.
The Bub was released to great fanfare in British Columbia in 2013
and the winery has committed to making a minimum of 450 cases
per year.
@Haywirewine
haywirewinery.com
Since 1990, it has been the focus of Summerhill
Pyramid Winery to produce Okanagan regionally
styled traditional method sparkling wine. They offer a
lineup of six different sparkling wines: a non vintage
Brut, sparkling rosé, A premier Cuvee Cipes Ariel
1998, a Blanc de Noirs 2008, Cipes Ice non vintage - a
Pinot Noir sparkling cuvee with Pinot Noir Icewine
dosage, and Cipes Gabriel, which captured “Best
International Bottle Fermented Sparkling Wine” at
the International Wine & Spirits Competition in
London in December 2009.
Summerhill Pyramid Winery, located in the
Lakeshore district in Kelowna, BC, is Canada’s
largest biodynamic and organic winery, producing
more organic wine than the rest of the Canadian
wine industry combined. In addition, Summerhill
is Canada’s most visited winery and foremost
producer of sparkling wine. Winemaker Eric
von Krosigk oversees the portfolio of wines
that earned the winery the Canadian Wine “Producer of the Year”
trophy at the International Wine & Spirits Competition in 2009,
as well as gold medals captured year over year for the Cipes Brut.
The most unique thing about Summerhill Pyramid winery is the
namesake onsite pyramid, used to age all wines before release.
Second only to the Great Pyramid of Egypt for alignment
and precision, the winery pyramid was inspired by the French
tradition of putting sparkling wines in a dark cool place for thirty
days for the cuvee and dosage to ‘marry’.
The winery, owned by the Cipes family, is also home to
Summerhill’s organic Sunset Bistro, serving food grown
and raised by local organic producers, including an onsite
permaculture-style vegetable garden. The mission of the
entire Summerhill team is to produce exceptionally good
tasting wines organically, support local organic food
growers in the bistro, and provide unforgettable
experiences for all its guests.
@summerhillwine
summerhill.bc.ca
32 33

The Best Champagnes
on the Market...
Master Sommelier at Planet Grape® LLC, a wine consulting
firm providing content, education, entertainment, and
sommelier services, Catherine Fallis created her alter-ego,
grape goddess®, to help bring wine down to earth for
consumers as well as those entering the wine industry. She
is the only person in the world to hold both the Master
Sommelier and Advanced Certified Wine Professional
credentials, is one of a handful of women in the world to
professionally open Champagne with a sword and is a Wine
Advisor to restaurants and wine bars.
@PlanetGrape
www.planetgrape.com
Feuillatte
D’Luscious
Demi-Sec Rose
$59
these days, at least when it is old vine. Polar opposite in style is the
nv Feuillatte D’Luscious Demi-Sec Rose $59, for those that can’t
get enough sweet in their wine.
Are you a Special Club girl or guy? Check out these two
Chardonnay-based lovelies - the 2008 A. Margaine Blanc de Blancs
Special Club Brut $84, a rare, honeyed, intense Champagne from
the Montagne de Reims. The 2006 Marc Hebrart Rive Gauche-
Rive Droite Grand Cru Extra Brut $140, a luxury cuvée named for
vineyards on both sides of the Marne River, is broad and fleshy
- immediately likeable. Named after the barrel it was fermented
in, the 2005 Nicolas Feuillatte Cuvee 225 Brut $100 is more
formal, and offers a Krug-like oxidative note from the base wine’s
fermentation in oak.
Look for non-vintage (nv) releases including the
precise, muscular, yet graceful nv Philipponnat Grand
Blanc de Blancs $60, yeasty and deeply toasty with
notes of almond butter and lemon crème brulee,
the nv Delamotte Brut $50, aka Baby Salon,
elegant, ethereal almost, as it is primarily Grand Cru
Chardonnay, and the nv Gaston
Chiquet Cuvee de Reserve Brut
$70, which offers lovers of
mature Champagne notes
of honey and lanolin owing
to “reserves” of ’01 and ’04
cuvees in the blend. The
finish is bracing and clean.
The nv Gosset Brut Grande Reserve $70, based on
’05 and made with Fromenteau, Petit Meslier,
and Arbanne, is a lively, layered, very powerful
Champagne that is rich enough for Lamb,
as are the biodynamically-farmed nv Fleury
Carte Rouge Brut $45, a breathtaking, intense cuvee of Pinot Noir,
and the powerful, seductive nv Fleury Rosé de Saignée Brut $78.
Another must have is the well-loved nv Laurent Perrier Cuvée Rosé
Brut $100, pretty in appearance but book smart underneath - it is
exclusively Grand Cru Pinot Noir.
Finesse is the order of the day with the classic nv Pol Roger Brut
Reserve $65, while the edgy, razor sharp non-dosed and therefore
bone dry nv Pol Roger Pure Brut $75 is ideal for crudo or that
old standby, caviar. Get your geek on – the nv
Chartogne-Taillet Les Barres Extra Brut $105 is made
from un-grafted 60-year old vine Pinot Meunier, a
grape that is getting much attention in Champagne
Pol Roger
Brut Reserve
$65
Pol Roger
Pure Brut
$75
Nicolas Feuillatte
Cuvee 225 Brut
$100
For only the third time in their long history, Champagne Bollinger
hosted a non-local Vin Clair tasting last year in San Francisco,
led by the very knowledgeable and dapper Commercial Director
Guy de Rivoire. After a flight of vins clairs guests were treated to
a smoky, briney and very muscular 2004 Bollinger Grande Annee
Rose Extra Brut $220. The 2000 Bollinger R.D. Brut, in Jeroboam
exclusively, was introduced into that market shortly thereafter.
Exquisitely luxurious, just looking at the 2004 Veuve Clicquot La
Grande Dame Rose Brut $350 feels decadent. But inside is where the
real treasure lies – layers of red fruits, peach and apricot, autolytic
notes and a rich chalky minerality mingle together discreetly, with
breed and class. The 2002 Nicolas Feuillatte Palmes d’Or Brut
$160 also wins kudos for its packaging, designed with a thousand
pearl-shaped indentations in honor of the Opera diva who
captivated Nicolas Feuillatte. The package converts conveniently to
an ice bucket. Take notice, James Bond.
Nicolas Feuillatte
Palmes d’Or Brut
$160
34 35

Tweets to us from Celebrities...
We asked... “Where’s the most memorable place you’ve enjoyed a Glass of Bubbly?”
British journalist
and newscaster
Alastair Stewart OBE
John Challis
English actor, most
well known for being
Boycie in BBC TV
comedy series Only
Fools & Horses
Kerri Walsh Jennings
British celebrity
chef, restaurateur
and television
personality
American professional
beach volleyball player &
gold medalist in beach
volleyball at the 2004,
2008, and 2012 Summer
Olympics
Jo Joyner
Caprice Bourret
English actress, best
known for her role as
Tanya Branning in
the BBC soap opera
EastEnders
American-born
businesswoman,
model, actress
and television
personality
Tim Needham
Michel Roux Jr
We asked... “Which do you prefer - Champagne or Prosecco?”
Jodie Kidd
English weather
broadcaster
Englush
model
Founder of Gift
Library and cast
member of Ladies of
London
Journalist and
former Sky News
and BBC News
producer
French-English
two-star Michelin
chef at the London
restaurant,
Le Gavroche
Caroline Stanbury
Gordon Ramsay OBE
Laura Tobin
36 37
37

A PIPER-HEIDSIECK
Champagne is also a great wine
to be enjoyed in its own right.
With the Cuvée Brut, you can be
certain of ready-made luxury
Regis Camus
Piper-Heidsieck
Celebrates his 20th his 20th anniversary
Piper-Heidsieck Cellar Master Regis Camus celebrates his
20th anniversary at the House this year and for this occasion
will go on a world tour that includes New York, London
and Tokyo. Festivities began in Reims on June 30 when
PIPER-HEIDSIECK received journalists from around the
world to enjoy a gala dinner and wine tasting of the PIPER-
HEIDSIECK vintages.
Cuvee Brut
• Grand Gold: 2014 Mondial de Bruxelles
• 91/100: 2013 Wine Spectator
Eessentiel Cuvee Brut
• Sparkling Wine Trophy: 2013 Japan Wine
Challenge
• 16/20: 2013 Bettane and Desseauve
Rose Sauvage
• 92/100: 2013 Wine Spectator
• Gold: 2013 Critics Challenge in International Wine Competition
Cuvee Sublime
• 90/100: 2014 Gilbert and Gaillard Guide
• Gold: 2013 Decanter World Wine Awards
Rare Millesime 2002
• 95/100 2014 Gilbert and Gaillard Guide
• 97/100 2013 Wine Spectator “Collectible”
Rare Millesime 1998
Recent awards
and medals for
Piper-Heidsieck
Champagnes
• 97/100 2013 Wine Spectator
• Sparkling of the Year Trophy : 2013 International Wine Challenge
Regis Camus joined PIPER-HEIDSIECK in 1994 and has,
during that time, contributed to the House’s wine excellence
and uniqueness. He is credited with selecting Pinot Noir grapes
from the Cote des Bar, which would become one of the House’s
signatures and is also famous for increasing the wine maturation
times, as well as the proportion of reserve wines in the Cuvée Brut,
which is Piper-Heidsieck’s flagship wine. For his achievements in
winemaking excellence, Regis Camus was eight times decorated
with the title “Sparkling Winemaker of the Year” by the prestigious
International Wine Challenge; Piper-Heidsieck was crowned with
this title for a total of 14 times to date.
Three new cuvées have also been uniquely and artfully designed by
Camus: Cuvée Sublime, Rosé Sauvage and Essentiel Cuvée Brut.
He developed Cuvée Sublime by increasing the maturation time
and dosages of the Cuvée Brut to make a demi-sec combining over
100 champagne crus. Rosé Sauvage came out in 2003. Camus
devised the blend by adding a larger dose of Pinot Noir produced as
red wine (25%), which gives Rosé Sauvage its trademark dark hue.
Finally, in 2013, Camus issued a vintage in a small numbered series,
Essentiel Cuvée Brut, the ultimate Cuvée Brut for wine merchants
and gastronomy. The increased maturation period (one additional
year) and its low dosage thus reveal the true essence and excellence
of this champagne for connoisseurs of great wine.
At Piper-Heidsieck’s gala dinner in honor of Regis Camus, guests
enjoyed pairing dinner with all the Cuvée Rare vintages: 1976,
1979, 1985, 1988, 1990, 1998, 1999 and 2002.
“A PIPER-HEIDSIECK champagne is also a great wine to be enjoyed
in its own right. With the Cuvée Brut, you can be certain of readymade
luxury.” – Regis Camus
Piper-Heidsieck only produces Rare on truly exceptional years
and, therefore, only eight vintages have been released to date. Regis
Camus’ Champagnes for Piper-Heidsieck have been decorated and
honored with prestigious awards throughout the years.
@Piper_Heidsieck piper-heidsieck.com
38 39

Gémeaux
Elizabeth Schweitzer
champagne
Vollereaux
Six Generations of Family Traditions Founded on the
constant search of High Quality and Perfection
Born into a family of winemakers living in Pierry and Moussy,
since 1805, just after World War 1, Victor Vollereaux decided
to promote his Champagne on his own.
This operation was repeated from year to year; little by little he
produced more and more Champagne and increased his loyal
clientele.
Belle Sabreuse –
Lovely
Swordswoman
This was the starting point of the future Vollereaux Company.
Their growth continues today thanks to everyone’s efforts
from generation to generation.
Today the Champagne Vollereaux Company is managed
by Peirre Vollereaux with the same co-operation between
parents & children with regards to the organisation and
activity of the family winery, to confirm and of course
improve the success of their ancestors.
The family vineyard of 40 hectares ensures a constant
and regular supply of Chardonnay, Pinot Noir and Pinot
Meunier grape varieties, which contributes to the quality
of Champagne Vollereaux.
Four years are required for their wines to improve in their
cellars before they are available to drink.
Champagne Vollereaux is available exclusively in the UK
at www.champagne-buy-gemeaux.co.uk
@champersgemeaux
facebook/GemeauxFineChampagne
www.champagne-buy-gemeaux.co.uk
When Tradition Meets Excellence
Cuvée Marguerite Millésime 2007 Won Gold at the International Wine Challenge 2014
The art of Sabrage became popular in France
during the Napoleonic wars. Just after the French
revolution, the saber was the weapon of choice of
Napoleon’s light cavalry, the Hussars.
Napoleon’s victories across Europe gave him and his soldiers many
reason to celebrate. One popular story of Sabrage involves the
legendary Barbe Nicole Ponsardin, AKA Veuve Cliquot. Widowed
at age 27, she inherited her husband’s small Champagne house. She
loved to host parties for Napoleon’s officers and high society. When
they left she gave them a bottle of Champagne to drink before they
went to battle. “How do we open the foil, the cage and remove the
cork while on horseback?” they wondered. Ah! Out came the sword
and the bottle was beheaded with a single stroke. A tradition was
born.
A Champagne sword is especially made for Sabrage; it has a blunt
blade. I have seen bottles opened with salad knives and even the
base of a wine glass. Not quite as dramatic as a saber but effective
nonetheless. The bottle consists of three parts. There are two glass
seams that run vertically from bottom to top on each side and the
glass lip at the top of the bottle called the annulus. The wire basket
around the annulus is the musselet. The point where the seam and
annulus meet is the weakest point on the bottle. This is where the
sabering takes place. The bottle should be chilled to 37F or 3C.
Remove the foil and carefully remove the musselet. If properly
chilled, the cork should stay in the bottle. Extend your arm holding
the bottle firmly at the base; make sure no one is in your line of
fire. Lay the saber along the glass and slide it firmly against the
annulus. The cork will fly dramatically away. The Champagne is
ready to drink and to our delight, must be drunk, as there is no way
to stopper the sabered bottle! After hundreds of sabers, it is still a
thrilling experience for the audience and me.
Sabrage is one great way to liven up an occasion, close a deal or add
a splash of drama.
“Champagne! In victory one deserves it; in defeat one needs it.” –
Napoleon Bonaparte.
Elizabeth Schweitzer, Master Sommelier, Certified Cicerone and Belle
Sabreuse is the eighth woman in the world to be a Master Sommelier.
@winewisdomwit
www.winewisdomandwit.com
40 41

Brandon Stoltenkamp
An
Evening
in...
As far as high quality Wine bar’s go, Abu Dhabi is very
immature. There is an abundance of trendy bar cum-lounges
where over priced drinks are common.
However, I discovered a wine bar that made me feel it was
specifically designed for me. A quiet place where men and women
gather for the old art of conversation, while the sommelier and
cellar master demythologize the whole ‘wine for the elite’ idea and
serve as much as educate their guests. It was here that I went for a
‘Sparkling’ evening, an evening that would take me to 4 principle
regions in 5 bottles.
Villa Sandi Prosecco
The evening started with a Villa Sandi Prosecco – an easy
drinking, no fuss Prosecco that nonetheless lacks all-round
excitement though. Despite a narrow flute, the bubbles don’t
stay very long. However, I did enjoy the interesting pairing
with burrata though. The creamy element of the burrata goes
well with the high level of mousse in my glass.
Colet Cava
A Colet Cava followed this. Cavas are actually made through
a process similar to that of Champagne, but with its own
unique grapes. It is a darker yellow than the Prosecco and
more generous with bubbles. The latter, it must be noted, are
quite aggressive, with very little structure. An initial nose of
honeysuckle and other floral notes greeted me, while it was
crisper and fresher. Because it is quite creamy, its pairing with
tuna tartar provides lovely balance.
Abu Dhabi
By Brandon Stoltenkamp
There is something unique about La Cava, the wine bar housed
in Rosewood Hotel, Abu Dhabi. A spiral staircase takes you down
to a cavernous area all decked out in stone-like walls, low lighting
and a 1000 bottle cellar. The latter, by Abu Dhabi standards, is very
impressive especially if you consider the wine list.
The temperature is a cool 18 degrees, but listening to the
sommelier, I appreciate his passion and care for his wines. In the
unforgiving heat and humidity of Abu Dhabi, it all makes sense.
Moreover, the non-smoking environment is further testament to
that passion. However, there is a cosy cigar room where whisky
and cigar pairings are offered. But tonight is all about Sparkling
pleasures.
Moët Imperial Rosé
Next up is the Moët Imperial Rosé. It immediately and
successfully challenges my prejudice against the Rosé How
could I be so derisive and look down on it? Hints of strawberry
and raspberries make it a wonderful experience. Of course the
colour, a glorious rosy pink, is just so pretty. It is bubbly, and
even more intoxicating to look at than what preceded it! The
pairing with the foie gras and pear puree is excellent and brings
out the berry taste in the Champagne.
Veuve Clicquot Yellow Label
For my third pairing, I am given a glass of Veuve
Cliquot’s ‘Yellow label’. The golden yellow colour,
still clear even in low lighting, is a progression from
the Prosecco and then the Cava. There are early
fruity notes that evolve to something more bready
– nice. However, it is about the bubbles for me. I
can stare at them until they disappear. The Champagne
is paired with sashimi salmon and egg quiche. The Veuve
cancels out the umami in the quiche rather nicely.
Colet Posteriori Cava
Finally, I end the evening with a Colet Posteriori Cava which has
a heavy wine taste and noticeably strong tannins which persist,
largely due to the 100% Merlot grapes. It is paired with a cheese
platter, and again in my mind I commended the sommelier for his
pairing, as well as the chef for his rendering of these dishes.
Thus ended my sparkling evening and my fabulous dalliance
with 5 very different but intrinsically valuable labels. La Cava is
groundbreaking in many ways and its understated, earthy setting
will surely find a loyal following in Abu Dhabi. It was a superb
venue to follow the bubbles all the way from the Prosecco through
to the Cava, Veuve, Moët and finally another Cava. It was not
about finding the best glass of bubbly. After all, the best glass is the
one you like. But I could not help thinking of Audrey Hepburn’s
character in Roman Holiday who asked for Champagne, much
to Gregory Peck’s character’s dismay – he had no money. There
is a beauty and a charm about Champagne that allows it to rise
above the rest. As children, bubbles fascinated us. Years later, our
fascination continues.
La Cava,
Rosewood Hotel, Abu Dhabi
42 @bmstoltenkamp
43

Brandon Stoltenkamp
Matt
Matt Holland
Bubbly Afternoon Tea
Holland
Afternoon Tea is one of life’s absolute pleasures. Whether
you are at the Raffles in Singapore or the Ritz Carlton in
Hong Kong, it is something to enjoy. A bubbly afternoon tea,
though, enhances that experience on so many levels. I recently
had the pleasure of such an experience at the Shangri-La in
Abu Dhabi.
The lounge is beautiful, tastefully reflecting its Arabian location.
Soft, natural tones and an emphasis on the natural also reflect
the hotel’s Asian heritage. A terrace allows one to take in the
breathtaking views of the Sheikh Zayed Mosque, across the Al
Maqta Canal.
From a choice of 4 Afternoon tea sets, I opt for a Californian
inspired set called San Diego with a selection of scones, salmon
and sour cream, bacon, avocado and chicken sandwiches plus a
variety of sweet treats. I request a pot of Earl Grey tea. Of course.
In the need for something effervescent and bubbly, I start off
with an Australian sparkling wine, the Domaine Chandon Brut,
a wine that follows the traditional Champagne method of double
fermentation. The wine has a yellow straw colour. This wine soon
settles and I find it has fine beads. A taste reveals citrusy notes.
It is uncomplicated and easy to drink. Enjoyable. My tasting is
pleasantly interrupted by the live oud music (an oud is an Arabic
musical instrument, cousin to the lute or mandolin in Western
countries). The notes fill the air and as I sip on my drink, I
immerse myself in the moment.
After enjoying some of the savory treats, I order a glass of of Perrier-
Jouët Non Vintage Grand Brut. As it is poured I marvel at the level
of mousse, but when the mousse dissipates, tiny beads of bubbles
move from the base of the glass – intoxicating just staring at it. It
has a light straw colour and when I taste it, it is fresh, crispy with a
bit of lemon and toast. Fuller. More complex. Beautiful.
The afternoon ends as I sip my last of my Champagne. It leaves
me thinking about how it is that bubbly wines take something
like afternoon tea and just elevates the whole atmosphere to
another level. It makes you glad you put on that bit of cologne.
You feel pleased that you brought along your anthology of poetry.
Afternoon Tea is wonderful….a bubbly Afternoon Tea is glorious!
Brandon Stoltenkamp
The Lounge
Shangri La,
Abu Dhabi, UAE.
Matt Holland is a former
professional footballer having
previously played for West Ham,
Bournemouth, Ipswich and
Charlton Athletic. He also played
internationally for The Republic of
Ireland. Since retiring from football
he now works in the media.
@mattholland8
Interview
Where’s the most memorable place you’ve enjoyed a
Glass of Bubbly?
Whilst wine tasting in the region of Beaune, in France.
Which do you prefer Champagne or Prosecco?
Champagne but my wife would probably say Prosecco!
What does Champagne mean to you?
Champagne represents celebration to me. I remember having
Champagne to celebrate winning the play off final in the year 2000
with Ipswich Town Football Club.
44 45
@bmstoltenkamp

Andrew Baker
The
Infinite
Monkey
Theorem
Andrew Baker is Head Wine-Buyer at Virgin
Wines and has worked for the company since its
inception in 2000. A typical day for Andrew consists of
tasting wine, talking to wine producers, hassling suppliers
and defending his position against people who think tasting
wine at 8am is brilliant fun! Apparently it’s hard work!
The infinite monkey theorem (IMT) states that a monkey
hitting keys at random on a keyboard for an infinite
amount of time will almost surely write the complete works
of William Shakespeare. Or die of exhaustion. Who knew
that almost surely was a mathematical term?
The future of winemaking could be a little like the IMT in that
there are an almost unconquerable number of variables that need
to be combined in exactly the right way to make a masterpiece.
Consider the permutations of 1,386 known vine varieties, vineyard
choice in the world’s endlessly diverse topography or the limitless
minutiae of vine husbandry. Or all three at once.
So if you would like to make a new wine all of these factors, and
more, make for a big mountain to climb. When you want to make
an exceptional new wine the slope becomes very much steeper as
the variables mount.
Our story, or rather the story behind the making of a truly unique
South African sparkling wine, involved more than one monkey
but, boy, what clever little apes. The man who made the base wines,
Nico Vermeulen, knew that Verdelho might, just might, make for
extraordinary base wine. He nailed that. No slapping the keyboard
for him. And the person who saw the potential of Nico’s crazy idea,
sparkling Verdelho, an importer, didn’t waste any time jumping on
Tungsten Wine,
“a perfect little slice
of bubbly heaven”
shift. And the last simian in the chain, me, knew that it could be
great. Not too much headbanging the qwerty there either.
The result of circumventing the guesswork and going with
(seasoned) instinct, the yield, is a delicious wine – Tungsten
Sparkling Verdelho NV. It is bottle fermented and has spent
20 months on its lees. It exhibits expressive aromas that don’t
overpower – grapefruit, a touch of brioche – and goes on to deliver
slightly creamy citrus fruit on the fore-palate before drying off as it
goes, in a truly classy manner.
And to tie that back to the jabbering monkeys, what I am saying
is that with a little imagination and flair new and wonderful
creations happen, without too much fuss. Fair enough, it’s not A
Midsummer Night’s Dream. But it is a perfect little slice of bubbly
heaven that has never existed before. And one that took just three
monkeys and three years to create.
@virginwines
www.virginwines.co.uk
46 47

Le Verre de Vin
Camel Valley
Keeping it fizzy
With Le Verre de Vin…
the world’s most successful Champagne preservation system
As the Summer heats up, Champagne, Prosecco, Cava and all
things ‘fizz’ seem to be more popular than ever. Sadly, most pubs
and restaurants won’t risk offering a sparkler ‘by the flute’. ‘Very
understandable’, I hear you say… with no way to keep open
bottles fresh, it’s just not worth the risk of serving a glass of flat
Champagne to a valued customer, not to mention the expensive
waste that’s associated with just one or
two sparklers by the flute, let alone an
extended offering.
But don’t worry, the solution is at hand!
With the brilliant Le Verre de Vin
system, operators can develop a ‘by the
flute’ programme that will delight their
customers whilst maximising profits from
a revenue stream that was previously
impossible to tap into; and all this, safe in
the knowledge that each and every bottle
will remain as fresh as the moment it was
first opened. How long for? Well, Bermar
guarantee 21 days, I’ll repeat that, 21
DAYS!!!
So, who makes this little box of tricks? Well,
rather surprisingly, it’s a British manufacturing
success story… Bermar (International) Ltd
have been at the forefront of the Wine &
Champagne preservation industry for the best
part of 25 years. Everything is put together
at their East Anglian factory and shipped to
over 80 countries around the globe, famous
customers include people with names like,
Ramsay, Blumenthal, Roux, Kerridge &
Blanc, as well as 10’s of thousands of less
celebrated, but equally impressive, operations
across the British Isles and beyond. Perhaps
the biggest feather in Bermar’s cap, is that an
increasing number of the Grande Marque
Champagne Houses now use and recommend
Bermar’s patented technology to allow their
own flagship customers the opportunity to
offer their precious wines, ‘by the flute’.
How does it work? Well it’s so ingenious that
even Q couldn’t come up with it for 007’s
Bolly! But in all seriousness, without going
too far down the full technical explanation
of… ‘The introduction of a precisely
controlled measure of carbon dioxide, via
a bespoke, valved bottle stopper, which
locks in the wines natural sparkle without
compromising the structure of the mousse or
the integrity of the wine..… blah, blah, blah!’
Needless to say, it works brilliantly, you’ve only
got to speak with one of Bermar’s customers
to realise that much.
So, what’s the catch? Well we can’t find one;
they’re compact, self-contained units that are
easy to install, cheap to run and incredibly
reliable. Prices for Champagne preservation
systems start at £985 + VAT…..
HRH the Duchess of Cornwall, returned to Camel Valley
by helicopter on the 16 July 2014, for the vineyard’s 25th
anniversary celebrations. HRH enjoyed a tour of the winery,
where she met all the staff individually. The disgorging and
labelling lines were in full flow for the tour and HRH was
interested to see the changes made, since her first visit in 2008. Of
particular interest, was the newly completed solar powered,
temperature controlled bottle store. Second
generation wine maker, Sam Lindo had to
rush off mid-tour to make London in time
for the International Wine Challenge
Sparkling Winemaker of the Year
results, but HRH had been fully
briefed, congratulated Sam on being
short-listed for International Sparkling
Winemaker of the Year and wished
Sam the best of luck.
A canapé and Camel Valley sparkling wine
reception followed and HRH, met a selection
of supporters neighbours and friends. Jill Stein,
Nathan Outlaw and Nick Barclay headed up Cornwall’s
celebrity chefs and Wadebridge Wines who had been selling Camel
Valley wines since 1992, Fowey wines and ‘Wine In Cornwall’ were
among an impressive list of wine merchants.
Camel Valley
Camel Valley
25 Year Celebrations Crowned with a Royal Visit!
celebrate her birthday the following day, said she would keep the
Methuselah for an appropriate family occasion.
Said Bob: ‘It was wonderful that HRH returned for our
celebrations. All present felt that the Duchess of Cornwall showed
a warm and genuine interest in who they were and what they did.
Actually, we all had great fun and a very enjoyable day’.
HRH is also the patron of the Cornwall Air Ambulance which
is sponsored by Camel Valley, who donate all their tour
upgrades in full. The vineyard has donated funds
for 24 rescues so far (£12,000), which HRH had
been particularly pleased to discover during her
visit. Camel Valley had just donated their
latest cheque for £1000 at the Air Ambulance
Summer Ball fund raiser.
Camel Valley was planted in 1989 by Bob
and Annie Lindo on the sunny, South facing
slopes of the River Camel. The vineyards
are thought by many, to be among the most
photogenic and scenic in the UK and have been
featured in travel and wine films and programmes
worldwide. Winemaker, son Sam, has won ‘UK Winemaker
of the Year’ 3 times and the Winery speciality, Pinot Noir
rose sparkling, has won all the major trophies including the
International Wine Challenge ‘International’ trophy and Bollecini
Del Mondo in Verona, twice.
@LeVerredeVin
www.bermarcollection.com
HRH cut the anniversary cake, made a short speech and Bob
Lindo presented HRH with a 6 litre Methuselah, which captured Here’s to the next 25 years!
48
the attention of the press and TV worldwide. HRH, due to
@camelvalleybob @camelwinemaker www.camelvalley.com 49

Perth Champagne Club
Mark
Baumann
Perth Champagne Club officially launched in August 2013
with the mission to become the leading supplier of Champagne
in Western Australia, with a view to expanding in to the
broader Australian market.
Perth Champagne Club offers a great range of Champagne
and fine wine for our clients to purchase through our online
warehouse, as well as convenient regular delivery plans. We pride
ourselves on having something to suit all tastes and budgets, as well
as being open and approachable for our clients to converse with us
via our popular Facebook, Twitter and Instagram communities.
Interview with Nick Gaskin,
Founder of Perth
Champagne Club:
What’s your first memory of Champagne? Where were you
and what were you drinking?
I can’t recall precisely when I had my first glass, however a defining
moment for me that started my appreciation for fine wine and
Champagne was attending a Veuve Clicquot tasting at the Hilton
in October 2007. It was a great night where a Champagne
Ambassador told the story about the founding of Veuve Clicquot
Ponsardin as well as Madame Clicquot’s story, whilst taking us on a
journey through the entire range of product.
How did Perth Champagne Club start? Is it turning out
how you envisaged?
The original idea was actually Perth Whisky Club, however after
some research and business planning I didn’t think it was a business
I could really scale and make succeed with some very agile players
already in the market. Perth Champagne Club was born and the
original vision was to have 10’s of 1000’s of people all sign up and
have Champagne sent to them each month. It’s been a year of ups
and downs and frustrations but we’re growing every month!
Master Chef of Great Britain,
Michelin trained in France.
Mark is also an author and does
part-time TV and radio. He
has owned Baumanns Brasserie
in Coggeshall, Essex since 1988
after opening it with Peter Langan
Interview
Which sparkling wine / Champagne is served and which
is the most popular at Baumanns Brasserie?
Blanc de Blanc Duc de Breux
Prosseco di Valdobbiande extra dry
Champagne Testulat Rosé
Champagne Testulat Carte d’Or
Bollinger Special Cuvée
Laurent-Perrier Rosé - This is the most popular - particularly in the summer.
Dom Perignon 2003
Where’s the most memorable place you’ve had a Glass of
Bubbly?
Hanging fine art in my brasserie and drinking too much with the late Peter
Langan
Have you ever tried English sparkling wine?
Yes of course! And my cousin makes the most wonderful one! Albury Estate
sparkling from his vineyard in Surrey.
of Langans Brasserie fame. He
What’s your favorite Champagne?
What does Champagne mean to you?
is opening 2 new venues this year
A: Success
As an ‘every day’ go to Champagne I like Mumm Cordon
- steak lobster luxe lounge with a
B: Celebration
Rouge Brut but of the more Grande Champagnes I think Cristal
further 13 planned.
@perthchampagne
and La Grand Dame are amazing, as well as the recently voted
C: Romance
www.perthchampagneclub.com
Champagne of the year, 2002 Piper Rare. To be honest, each
Champagne House’s flagship wines are all to be admired for
@chefbaumann
baumannsbrasserie.co.uk
D: Enjoying great company
different reasons and I can appreciate them all
Tricky one - as clearly all apply. I compare Champagne to a
beautiful woman sparkly, sophisticated and elegant so I guess
50 it has to be romance then!
51

Champagne Bars
GONG Champagne Bar
The Bicycle Thief
Canada
This is the very first summer for our Champagne Bar - we set it up
and had it open for business within hours! Coastal Woodworking
built the bar, designed by Stephanie Bertossi (owner) together with
Mac Interior Design.
We open the Champagne Bar anytime the weather is nice…and
sometimes even when it’s not! Our guests just love to sit outside, and
what better way than to be sipping great bubbles by the sea? We have
a variety of Champagne, Franciacorta and sparkling wine to choose
from by the glass or bottle. It’s become a very lively social meeting
spot, right at The Piazza at Bishop’s Landing, right on the edge of the
Halifax Waterfront, Nova Scotia, Canada.
@OurBicycleThief bicyclethief.ca
Caviar House
& Prunier
London
Caviar House & Prunier is located in the very centre of historic
London, just off Piccadilly.
Paolo Caruso -
General Manager
& Farid Marrouche -
Sommelier
Glamourous and elegant, the decor promises luxury and
indulgence. The flagship store boasts a seafood bar which is an
elegant place to dine and is known for offering the best caviar
and smoked salmon in the world. Enjoy Caviar, Balik Salmon or
Oysters, perfectly paired with a glass of Champagne.
@CaviarHouseP caviarhouse-prunier.com
Shangri-La Hotel, At The Shard, London
the city’s highest bar on level 52
GŎNG features a stunning Champagne bar and cocktail bar, as well as, a
dramatic infinity skypool.
A wide selection of Champagne is available by the glass, from rare small
grower varieties to the ultimate Grandes Marques, and is served alongside a
menu of Colchester oysters, fresh lobster and rustic charcuterie boards.
52 53
@ShangriLaShard
shangri-la.com

Oyster Bar
Giffords Hall Vineyard
The Sydney Cove
Oyster Bar
Positioned in one of Sydney’s most enviable locations, The
Sydney Cove Oyster Bar is the only water’s edge seafood
restaurant within the Sydney CBD.
Sydney Cove is one of Australia’s most significant landmarks. On
the 26th of January 1788, Captain Arthur Phillip—the leader
of the First Fleet—raised a flag on the shore of Sydney Cove to
proclaim the Colony of New South Wales, in the name of the
King of England.
This date was later to become our national holiday, known today
as Australia Day. Coincidentally, on this exact day 200 years
later, the Sydney Cove Oyster Bar began trading.
The Sydney Opera House and the Royal Botanic
Gardens are just metres away, and anyone enjoying a
glass of bubbly at The Sydney Cove Oyster Bar will
also enjoy uninterrupted views of the Sydney skyline,
Circular Quay and the Sydney Harbour Bridge.
@SCOysterBar
sydneycoveoysterbar.com
The vineyards at Giffords Hall were established 25 years ago on
a very old site, formerly church land, on what was believed to
be glacial riverbed. Giffords Hall Vineyard is family owned and
situated in rural Suffolk, England, at the heart of the Stour Valley
The vineyard was bought in 2004 by Guy and Linda Howard and
the label was established in 2009. They have quickly established
themselves as one of the premier vineyards in East Anglia and
have enjoyed great success over the last few years at national and
international level winning numerous gold medals and trophies.
Giffords Hall
Vineyard
The current Giffords Hall Sparkling is a rare zero dosage made
from Pinot Blanc and Pinot Noir grown at Ickworth vineyard in
the walled garden and farmed by Giffords Hall in its last year of
production. In a difficult year, wonderful ripeness was achieved
within the walls of one of Europe’s biggest walled gardens. Ickworth
vineyard has since been destroyed by the National Trust.
East Anglia has a long history of wine making dating back to
early history. The Romans it seems, taught us more than road
building They also taught us viticulture. By the Middle Ages Bury
St Edmunds, close to Giffords Hall, actually produced a third of
the tithe to Rome in hogsheads of wine. This was possible because
of its great terroir and low rainfall and though much is made of
the Sparkling from Southern counties, East Anglia is still the prime
region for vines in the Uk for much the same reasons. Grapes from
East Anglia are sold all over the country.
Currently the vineyard at Giffords Hall covers over 15 acres of land,
although more land is in cultivation for future projects. The wine
produced here is on a small artisan scale, with current production
at over 20,000 bottles of wine per year and supplying leading
hotels and restaurants, local businesses and high end distributors in
London.
At the end of February this year, as part of a European Union
agri-business delegation, Giffords Hall represented the UK wine
industry in Tokyo and Korea. The first UK Vineyard to take an
English wine into South Korea. It was met with great curiosity. To
quote one buyer ‘a product for a niche within a niche’ market. Guy
was asked to address a televised press conference on the very novel
subject of English Wine.
Giffords Hall has been focussed in establishing distribution at
national level, with growing on-line sales, a small export market
and, of course, its ‘Cellar Door’, the public face of any Vineyard.
The shop and café cater for tours and events and local community
activities, all helping to build a long term, sustainable English
Brand.
@giffordshall
www.giffordshall.co.uk
54 55
Guy & Linda
in Korea

Faye Edwardes
Royal Princess
Royal Princess Cruises
How often have you found yourself saying ‘I’d love a glass of
Crémant’? Not very often I’d imagine.
Yet, it isn’t clear why the ‘second sparkling wine’ of France is so
maligned. One would have thought, particularly given the rise of
Prosecco and Cava in the UK, that Crémant may also have seen
a rise in popularity. But, still many seasoned sparkling fans are
virtually unaware that it even exists.
So, what is Crémant?
Simply, Crémant is French sparkling wine that is not produced in
Champagne. It is produced according to la méthode traditionnelle,
formerly known as la méthode champenoise, which means the
permitted production method is exactly the same as Champagne.
The grapes used depend on the appellation and there are seven
appellations for sparkling wine which include the designation
Crémant in their name. These are:
Crémant d’Alsace
Crémant de Bordeaux
Crémant de Bourgogne
Crémant de Die
Crémant du Jura
Crémant de Limoux
Crémant de Loire
There is also a Crémant
designation outside of
France:
Crémant de Luxembourg
Anyone for Crémant?
French appellation laws dictate that a Crémant must be harvested
by hand with yields not exceeding a set amount for their AOC.
The wines must also be aged for a minimum of one year.
In 2009, a staggering 33 million bottles of Crémant d’Alsace
were produced. That’s 10 per cent of the amount of Champagne
produced, and that’s from only one of the Crémant AOCs. So
there is plenty to go around!
The production of sparkling wine in Alsace began just before 1900,
while it was still part of Germany, when a number of Champagne
winemakers settled in Alsace to get around trading laws.
Crémant - tasting notes
So, we now know what it is, and how it came about. But, most
importantly, how does it taste?
There is a wide range of both flavours and aromas to be
found throughout the Crémants. Some will be very similar to
Champagne and others are completely different. Even to look
at the wines are diverse - some having a yellow straw colour and
others an almost pale green. On the palate, expect to enjoy apple,
citrus, herby and flowery tones, and of course, the wonderful
creamy toastiness that makes Champagne so moreish.
So, what to do next? Explore, investigate! Stock up on as many
different Crémants as you can find, and enjoy!
Faye Edwardes
Wine Presenter and Educator
@LoveWine_UK
Christened by Her Royal Highness The Duchess of Cambridge on
June 13, 2013, Royal Princess is dazzling its guests with exciting
new features including the largest top deck pool ever with Princess®
Watercolor Fantasy, an enhanced Movies Under the Stars® screen
and the new SeaWalk with views 128 feet straight down!
At 1083 feet long the Royal Princess is longer than the height of the
Shard and at 217 feet high it is taller than London’s Tower Bridge.
There are 18,000 bottles of wine and Champagne in the wine
cellars. So you can sit back and enjoy the cruise with a glass of
bubbly or two from the selection on board.
Champagne:
Dom Perignon
Moet & Chandon
Moet White
Veuve Clicquot
Heidsieck Monopole Blue
Nicolas Feuillatte Brut
@PrincessCruises
www.princess.com
Sparkling Wine:
Mirabelle Brut Rose
Villa Sandi Prosecco
Korbel Brut
Martini & Rossi Asti Spumante
Domain Chandon
56 57

Nino Franco
Nino
Franco
Producing distinctive, characterful and high quality Prosecco
Win
a Magnum of Prosecco Rustico
Reasons to Love Rustico
Prosecco Competition
To Enter: Follow both @NinoFranco1919 and
@GlassofBubbly on Twitter then tweet us with your
reason to love Rustico Prosecco for your chance to win a
magnum of this delicious DOCG Prosecco.
@NinoFranco1919
www.ninofranco.it
Since 1919, the name Nino Franco has been
synonymous with Prosecco di Valdobbiadene.
Valdobbiadene is located at the foot of the Prealps, in the Veneto
region, near Venice in the Northeast of Italy and is famous for the
Prosecco vine and wine production. This area is designated as the
Prosecco Superiore DOGC zone.
This winery is proud to be one of the oldest in Valdobbiadene,
located in the town centre, not far away from the countryside and
vineyards.
The brand Nino Franco is now recognized for its strong personality.
This, in part, has been achieved thanks to the determination to
always reach for quality at every stage of the production process.
Which is all enhanced by the great dynamism and desire for
innovation that drives the company. Nino Franco produces the
brut“Rustico”, the Valdobbiadene Prosecco Superiore DOCG
“Brut”, the Valdobbiadene Prosecco Superiore DOCG “Vigneto
della Riva di San Floriano”, the brut “Grave di Stecca”, the
Valdobbiadene Prosecco Superiore DOCG “Cartizze”.
Nino Franco Rustico proud to be on the shelf at Hedonism Wine
Mayfair, London and other selected fine independent merchants,
restaurants & bars in the UK and globally.
Terms & Conditions: There is no
cash alternative and prize is non
transferable. Usual competition
rules apply. Closing date 30th
September 2014. PRIZE WILL
ONLY BE POSTED TO A UK
ADDRESS.
58 59

Champagne Ayala
Jamie Jaimie
Hilfiger
Champagne Ayala
A Great House Refreshed
Champagne Ayala is one of the longest-established Champagne
Houses, based in Aÿ since it was founded over 150 years ago in
1860. Independent and family-run, it remains today the archetype
of a great and historic House, producing top quality wines which
are enjoyed throughout the world for their freshness and elegance.
One of the original twenty six Grande Marques Champagne
Houses, Ayala’s noble history began when Edmond de Ayala
received the magnificent Chateau d’Aÿ as the dowry for his
marriage.
From the beginning, Champagne Ayala rapidly became a standard
of excellence in the Champagne region; the House was a founding
member of the Syndicat des Grandes Marques de Champagne
and the decadent 1920s were a Golden Age for the brand, during
which it produced over a million bottles each year and was enjoyed
by royalty and nobility throughout Europe.
A pioneer in introducing a drier style of wine during the late
19th century, the House today is still known for its range of
pure, characterful Champagnes, carefully crafted by cellar master
Caroline Latrive to express precision and delicacy.
www.champagne-ayala.fr
JAIMIE HILFIGER,
an American heiress,
socialite, model and
fashion icon.
Interview
Which is your favourite Champagne?
My favorite Champagne would have to be Cristal. The reason being is
because it was the first Champagne that I ever tasted because it’s my mom’s
favorite as well! It’s a special memory that I have with my mom so it has a
meaningful connection to me.
Where’s the most memorable place you’ve enjoyed a Glass of
Bubbly?
Champagne is actually the only alcoholic beverage that I drink so whenever
I am out partying, hanging with friends, on vacation Champagne is certainly
my drink of choice so I have enjoyed it in many memorable places. Some
of them being on a yacht floating in the middle of the Mediterranean Sea,
Club 55 in San Tropez, and on the beach in the Bahamas with my boyfriend,
celebrity jeweler Igal Dahan.
What does Champagne mean to you?
A:Success
B:Celebration
C:Romance
D Enjoying great company
My answer is ALL OF THE ABOVE. Champagne means so much to me! I
love how it’s a sophisticated beverage and the class it upholds!
60
@JaimieHilfiger
61
www.jaimiehilfiger.com

Ibiza Ice
A
Red-Blooded
Lambrusco
A
Refreshing
Alternative
Sparkling wine cocktail Ibiza Ice is set to make an appearance
at various prominent summer festivals this season, including
Eastern Electrics, West Fest, SW4 and Ceremony. Available
in a stylish, stay-cool aluminium bottle, Ibiza Ice’s packaging
is ideal for the outdoor festival atmosphere, and the cocktail
inside is equally impeccable!
With only half the calories of a glass of wine and the alcohol
content of a cider, Ibiza Ice, available in Sunset (pomegranate and
sparkling wine) and White Isle (lychee, melon, lime, and sparkling
wine), is a lighter and more refreshing alternative to standard fare,
ideal for the all-day atmosphere of festival season.
Ibiza Ice was also present at various food festivals earlier in the
summer, including Hotelympia, London Wine Fair, Taste of
London, and Imbibe Live. These trade and consumer fairs
represent some of the most prominent food and drink celebrations
in Europe, and Ibiza Ice was well-loved by all who had the
opportunity to sample it! With its exotic natural flavours evoking
the serene landscapes and vibrant nightlife of its namesake, Ibiza Ice
is the perfect summer drink, complementing both relaxed summer
days and wild summer nights.
MARCELLO
il miglior
rosso spumante
al mondo
GOLD
INTERNATIONAL ®
C H A L L E N G E
QUALITY AWARD
LONDRA
2011
Strada della Buca, 5/A
43010 Calicella di Pilastro (PR)
Tel. 0521.637678 - Fax 0521.630411
www.viniariola.it
Italian
Let’s talk about Lambrusco.
In particular, Marcello Lambrusco from the Ariola Vineyard, in
the Parma Hills. Cheap, sickly, sweet, stuff you got drunk on as
a teenager? Well forget all that because real Lambrusco can be
outstanding! Marcello Lambrusco was voted the Best Sparkling
Red in the world at the International Wine Challenge, London
2011 and it’s easy to see why.
It’s a deep crimson red with an amazing pink froth that just makes
you go back for more. Lambrusco is not easily available in the UK,
but it is becoming increasingly popular in San Francisco and New
York and if you try it you will see why. It really is only a matter of
time before it takes the UK into its foamy embrace.
Marcello Lambrusco is very light with soft, comforting bubbles that
just give you a big kiss. It oozes elegance and grace with the charm
of a 1950’s film star. With notes of Strawberry it really is summer in
a glass. Imagine a picnic on a glorious day, serve lightly chilled with
cold meats and cheeses and your companions will love you forever.
If you try one new wine this month make sure it’s this one. I can
assure you it will be the start of a romantic love affair. Now pass me
the Magnum!
Jennifer Palmer
@Vinenights
Ibiza Ice is currently available online from Drink Supermarket,
as well as in premium clubs and bars throughout the UK and the
capital.
@IbizaIce
www.ibizaice.com
62 63

Faniel & Fils
Champagne
Faniel & Fils
Nanotechnology
Revolutionises Riddling
Deborah Parker Wong
Champagne Faniel & Fils is produced by Jacques, Brigitte
and their son Mathieu, in Cormoyeux, a small village in the
Marne Valley between Epernay and Reims. They are Recoltant
Manipulant, (RM) meaning they have their own vineyard, own
winery and sell their own Champagne.
Darko Makovec
There’s no mistaking a gyropalette at
work but you’ll need a scanning electron
microscope to see the iron nanoparticles that
have the potential to make it obsolete.
By Deborah Parker Wong, AIWS
Arthur O’Connor
Their range of Champagne includes:
Agapane Brut / Demi Sec: A blend of Pinot Meunier and Pinot
Noir, this is a fresh and fruity Champagne.
Oriane Brut: This Champagne has aromas of apricot and almond.
Perlane: Tasty and crisp, dominated by notes of strawberry with
refreshing bubbles.
Appogia: 100% Chardonnay, this Blanc de Blancs has aromas of
dried fruit, apples, pears and hazelnut.
Ratafia: A Pinot meunier Champagne
@ChampagneFaniel
www.champagne-faniel.fr
Jacques, Brigitte
and their son
Mathieu
A team of biochemists working in conjunction with a
nanotechnology researcher have introduced a riddling
technique that uses nanoparticles and a magnet to riddle a
bottle of sparkling wine in approximately fifteen minutes.
Biochemical engineer and Professor Dr. Marin Berovic and his
team at the University of Ljubljana, Slovenia and nanotechnology
researcher Professor Dr. Darko Makovec, who heads the Jozef
Stefan Institute’s Department for Materials Synthesis, developed
an elegant and inexpensive method of bonding silica-coated
nanoparticles of iron oxide to yeast cells (a mass ratio of 1:10)
and then using a strong permanent magnet to sediment the spent
magnetized yeast cells.
“The method itself is 4,000 times faster than classical hand
remuage,” said Berovic who is currently a visiting professor
at the University Catolica de Santiago, Chile. The speed and
efficiency of the process which has already been widely studied
and applied in biotechnology and water purification relies on the
absorption of super paramagnetic amino-functionalized iron oxide
maghemite nanoparticles onto both Saccaromyces cerevisiase and
Saccharamyces bayanus yeast cells.
In a three-part process, iron oxide nanoparticles are coated with
silica which is grown around them in
a thin, protective layer. Molecules
providing surface amino groups are
grafted onto the positively-charged
nanoparticles which are then
introduced to the yeast cell culture. The
nanoparticles bond to the negativelycharged
yeast cell membranes and
are dispersed as the yeast cells divide
and then cluster together after
fermentation. Once spent, the yeast
cells are separated from the wine using
a strong magnet at the neck of the
bottle (see Fig.1).
The study points out that the level of iron present in the finished
wine fell below the 10.00 mg/L range allowed by the European
Union in white wine at 8.30 +/-1.6 mg/L Fe3+. Although iron
oxide nanoparticles are considered non-toxic and they have
been approved for use in living medical applications, standard
winemaking chemistry identifies unstable levels of iron at above
6 mg/L in white wine which can result in white iron phosphate
deposits or iron casse. Researchers have yet to determine if the iron
ions in the finished wine are the result of nanoparticles that remain
after separation or were partially dissolved during the process.
Arthur O’Connor who directs winemaking for the
CordoniuRaventos Group, the parent company of Cava category
leader Cordoniu, and is president of Artesa Winery in Sonoma,
Calif., said, “We’ve spent years and years figuring out which yeasts
give us the best results.” O’Connor is currently using a proprietary
form of agglomerated yeast in conjunction with a special
gyropalette that has reduced riddling time to about one hour.
While yeast trials have been costly and time consuming for
CordoniuRaventos, the company continues to be an early adopter,
“We follow current research and treat new ideas very seriously,” he
said. “In addition to riddling, there also seems to be considerable
potential for using magnetized metal and electromagnetic fields in
developing new methods for sterile filtration and color extraction in
still wines.”
The sensory evaluation of magnetic-yeast fermented wines could
well be an arbiter of success. Sensory evaluation revealed that
magnetized-yeast fermentation slightly increased the intensity of
aromatic compounds and mouth feel in finished wines with apple,
citrus fruits, pear and honey-melon flavors being more apparent to
tasters. Color intensity, body structure and CO2 bubble texture
were deemed identical to the high quality sparkling control wines.
The technology which has been published in its entirety in the
March 2014 edition of the Biochemical Engineering Journal is
patented in Slovenia and is now making its way through the EU
patent process. Adoption by the sparkling wine industry would
enable many producers to leapfrog several generations of yeast
technology and forgo use of the gyropalette forever.
64 65

Hush Heath Estate
Champagne Goutorbe-Bouillot
Hush Heath Estate
to export to world’s largest wine market
Champagne
Goutorbe-Bouillot
Successful negotiations at international trade fairs this year and an
increase in press coverage of English Wine in the United States has
resulted in Hush Heath Estate signing a distribution deal to sell its
wines in 47 states across America.
The partnership with Valentine Wines in America marks an
important development for the Staplehurst winery which will
be sending its signature sparkling Balfour Brut Rosé across the
Atlantic this summer.
Hush Heath producer Richard Balfour-Lynn said: “America has
just overtaken France as the world’s largest consumer of wine so
clearly we are pleased to be entering this market. It represents a
huge opportunity for the business and elevates Hush Heath Estate
to a new standing in the wine industry. To win such international
support indicates that we are not solely dependent on our home
market championing local produce. As such, it is great testimony
to the quality of wines we are producing.”
America joins Hong Kong as an important market for Hush
Heath Estate. They can still also be found in a number of high
quality restaurants locally in Kent.
“The enthusiastic response we have had to our wines truly reflects
what English, and Kentish, vineyards can achieve. We set out to
produce Sparkling Rosé using the traditional method and high
quality French grape varieties that we believed could rival the
best Champagnes. I am delighted to know that we’ve succeeded,
and most importantly, our customers are agreeing,” said Richard
Balfour-Lynn.
Looking to the future of the business, Hush Heath Estate is set to
increase production as it plants new vineyards, keeping up with
demand.
@Balfour_Rose
hushheath.com
My family has been working the vineyards for some time now and, since
we produce Champagne, quality has always been the main objective.
We work on 9 hectares in Damery and we produce 5 different
cuvées. Since 1980, my grandfather always wanted to use the
"reserve perpetuelle", solera method. It is easier to create now with
what is called the "reserve individuelle" but back in 1980, it was
completely new. He was just producing more juice called "rebêche"
in order to have more wines and to be able to blend more years.
With the blend getting more mature, it was my father's idea to stop
doing the malolactic fermentation in order to keep more freshness.
The aim now is to balance the richness and roundness of the
mature blends with high acidity and freshness.
To be able to keep the wines for that long, we have made a lot of
investment to have a fully temperature controlled cellar. The wines
are kept in stainless steel tanks at a constant temperature. Our
bottles are kept for 3 years on lees and, even more importantly, we
keep them for at least 6 months after disgorgement before selling.
It is really important to have a proper mix between the liqueur and
the wine.
We recently won a silver medal at the IWC for our Cuvée Louise B
and a bronze medal for our Carte d'Or. Most recently we have won
Silver for the Carte d’Or at The Champagne & Sparkling Wine
World Championships.
This years harvest looks great in quantity so far. The size of the
grape is amazing, especially in Pinot Meunier. We now have to be
careful to have a good aeration in the vineyard to avoid any rot.
Even if we are a little bit early this year, it will take some time for
the grapes to ripen. We are planning the harvest around the 8-10
of September. We will have 40 people working for 7-8 days to
complete the work.
Bastien Papleux
@GoutorbeBouillo
www.goutorbe-bouillot.fr
66 67

Piper-Heidsieck
in Reims
Bernard Launois
from Champagne
Launois Père et Fils
Laurent-
Perrier
It is certainly a visit worth your
while as Reims and Epernay offer
a wealth of wonderful Champagne
houses and picturesque vineyards.
These two capitals of the Champagne
region are home to some of the most famous
labels such as Lanson, Taittinger, Moët &
Chandon and Krug.
I was lucky enough to enjoy a week in these regions
back in June following varied invitations from labels
we'd been in contact with during compiling our first issue of
the GlassOfBubbly magazine. What struck me mostly about the
whole area of the Champagne region we visited was how warm
everyone was to us and accommodating they were both from
planned visits and also from those we dropped in on simply on the
off chance.
Reims, famous for it's cathedral, also has it's place for holding
some of the greatest cellars deep underground with many
stretching several kilometres. History is rife in this town so it is
advisable to give yourself a few days to explore all that it offers and
remember to ideally pre-book any tours of the Champagne houses
as many are quite busy and work purely on booked tours rather
than pay on the day at the door.
Alexandre Mea from
Champagne Betrand
Devavry holding bottle
of Cuvee Carbon
Taittinger
Cellars
Eric Dhondt
from Champagne
Dhondt-Grellet
Bottling at
Lanson
Champagne
Jacquart
Epernay, just half an hour away by car, gives you a whole new
experience as the urban setting of Reims suddenly gives way to a
delightful rural region full of vineyards and tiny villages. Visiting
the square in the town's centre is a must and taking a slow walk
down the Avenue de Champagne will see you pass by some of the
most wonderful buildings from character commercial buildings
to impressive chateaux (a strong temptation to take a photograph
every few steps is hard to resist).
What these regions are also importantly full of is grower labels and
some wonderful charming people can be met whilst visiting smaller
lesser known names in the business of producing Champagne,
some rich in history and fascinating stories. Most of the time you
can simply knock on the door and you'll be warmly greeted with
smiles and sincere pleasure and pride as they show you round what
usually has been in their family for generations and you'll get to
taste that what arguable compares well if not at times exceeds what
is offered by bigger brands.
Reims and Epernay certainly holds enough famous and hidden
gems to offer a wonderful holiday experience or business / research
trip as was ours. Be prepared to meet wonderful people with
tradition and pride in producing Champagne clearly close to their
hearts, wonderful food and of course, many a Glass Of Bubbly to
enjoy.
Eve (Editor)
Billecart-Salmon
barrels, and vineyard
in the background
68 69
Champagne
Bollinger

Simon Stockton
The High Life - Champagne With Altitude
The 3 Hightest Champagne Bars in London with Simon Stockton
Does the name ‘Ken Chase’ mean anything to you? No, me neither,
at least until recently. Mr Chase has the somewhat fanciful job of
tasting wines at 37000 feet on behalf of American Airlines. One
needs to be certain that the wines being served on flight AA5404
don’t change from acceptable to unacceptable once in the air. No,
I’m not making this up.
As my ‘research’ budget doesn’t stretch to long haul flights, or short
haul for that matter, I decided to scale three of London’s tallest
buildings to conduct my own ‘wine with altitude’ experiment. By
‘scale’ I mean conventional ascent via the elevator, not with ropes
or Spider-Man suit.
First stop was the venerable Vertigo42 in the old Natwest Tower
on Old Broad Street. Once through security, I located the lift
and pressed the only button - 42. Soon after, I stepped into
a quiet and stylish bar with phenomenal views. London
was monochromatic from this altitude - it’s grey-brown
architecture punctuated by sparse green bursts. The barman
was friendly and clearly enjoyed working 181m above the
city streets; his 15 years service a testament to this.
A flute of Gosset Brut Excellence came quickly and
showed its class immediately. The oldest producer of wines
in Champagne (1584) the Brut Excellence is creamy,
savoury and complex due to extended lees ageing and a high
proportion of reserve wines in the blend.
The Champagne list was good, if pricey, though the big draw
here is the seating arrangement. All the seats at Vertigo42 face
the huge windows, so commanding views are de rigeur. A few
minor signs of wear and tear don’t detract from the tranquility
up here, though I imagine the couples sitting adjacent to
me might be replaced by City workers in the evenings.
The view from the bar is very different to Vertigo42, despite
the fact the buildings are only a block or two apart. Duck
and Waffle’s bar has dual aspect with expansive views
into Essex from one window and city views from
the other. Somewhat annoyingly, Tower Bridge
is completely obscured by the ‘Gherkin’
and the Shard is entirely obscured by the
‘Cheesegrater’.
A staff member recommended the BBQspiced,
fried pigs ears and on seeing my
hesitation, offered to bring these ‘on the
house’. Whilst waiting, I ordered a glass of
Ruinart Blanc de Blancs at an eye-watering
£23.50 per glass. The pigs ears were crispy
strips with so much spice rub that the Ruinart
all but disappeared, which is not to say they
weren’t nice, just overpowering for the fizz.
My third and final stop was Gong bar on level 52 of The
Shard, London Bridge. Set on the upper floor of the Shangri La
hotel, Gong is easily the highest bar in London and the views from
here are wondrous. The orientation of the bar means you’re looking
down on the Thames, as well as the City of London and Canary
Wharf to the east. From my window seat, I looked upon Tower
Bridge, HMS Belfast, and the Tower of London.
There was no exhilarating ascent here and the ride to Gong
actually requires 2 separate lifts. The bar is new so everything is
immaculate, but the view is the main draw here. (Even from the
Loo!) Gong’s wine list is just a little shorter than Vertigo42 or
Duck and Waffle, but arguably better for it. Amongst the ever
present Grand Marques were some lesser known domaines such as
Pierre Peters and Agrapart, with a nice balance to the list
Bollinger Grande Année is a rarity by the glass but Gong sells the
2004 at £34, and I can’t resist. My waiter offers the choice of white
wine glass or champagne flute, which is a nice touch that the wine
deserves. Complimentary bar snacks were a welcome gesture and
included tempura seaweed, flavoured cashews and strawberries on
ice. Gong also sells more traditional bar snacks, along with fancier
fare such as foie gras and caviar. Service here was excellent.
My next stop was Duck and Waffle on level 40 of Heron
Tower, Bishopsgate, reached by way of an exhilarating lift
ride. The glass lifts are external and travel the 175 metres in
under 30 seconds. Fellow passengers weren’t all as thrilled as I
was, one jittery chap facing the lift door so he couldn’t see the
world shrinking at speed beneath him.
On exiting the lift, you find the bar, which isn’t huge, though
the Champagne prices are! Service was good here and I started
with a solid but uninspiring glass of the house fizz - Veuve
Clicquot NV at £13.50.
Each of these three bars has good service, views and Champagnes to
offer, though Gong is certainly the most impressive of them.
Sadly, my research into the effects of altitude on Champagne has
come up with no solid results, meaning significantly more ‘research’
is required - Ken Chase might be onto something. The only
correlation I found is that Champagne prices seem to go up relative
to the height of the building!
@SugarandYeast www.sugarandyeast.co.uk
70 71
Simon Stockton

Amanda
Prowse
I NEVER USED TO
HAVE A DIFFERENT
ONE EVERY NIGHT...
Wine cellars less ordinary
TEL: 0845 241 2768 . WWW.SPIRALCELLARS.COM
Interview
Where’s the most memorable place you’ve enjoyed a
Glass Of Bubbly?
Champagne is such a treat. I’ve sat on the kitchen floor and sipped
it in my pyjama’s after a very long day and drinking Champagne
overlooking the sea is one of lifes greatest joys! My most memorable
glass was enjoyed in a hot air balloon with my husband as we
drifted over Clifton Suspension Bridge on a balmy summer
evening… bliss!
Have you ever tried English Sparkling Wine?
Yes! There are some great ones – like Nyetimber Classic Cuvée
or Camel Valley Pinot Noir Rosé Brut from Cornwall – a really
lovely rose. It’s really good to see English producers getting a greater
foothold in the market.
What does Champagne mean to you?
A: Success
B: Celebration
C: Romance
D: Enjoying Great Company
Amanda has always obsessively crafted
short stories and scribbled notes for
potential books. Five years ago,
she quit her job as a management
consultant and began writing full
time. Her first book Poppy Day quickly
became a bestseller, her latest book is
‘Will You Remember Me?’ published
by Head of Zeus at £10.
@MrsAmandaProwse
amandaprowse.org
73

Parva Domus
Property
PrimeLocation identifies five British
Vineyard homes for sale... properties with vineyards
East Grinsted
Five bedroom house in East Grinstead, with a private vineyard
that can be managed by the adjacent Kingscote Vineyards –
wine makers, who can produce English wine on behalf of the
owners, if required
Romsey
Dorset
Call Robert Leech on 01342 602024
Need a place to stay in
France’s Champagne Region?
Parva Domus,
Chambre d’hotes
Six bedroom property in Romsey with four acres of mature and
productive vines.
Call The Country House Company on 023 9233 3561
Chedworth
A seven bedroom detached house in Dorset with a vineyard that
produces around 200 bottles of wine a year
Piltdown
Call Savills Wimborne on 01202 984181
A beautiful chambre d’hotes ideally located on the Avenue de
Champagne, in the heart of Epernay, the capital of the Champagne
Region. You are just minutes from the most prestigious cellars,
vineyards and Champagne Houses.
Mr et Mme Rimaire are welcoming hosts. There are 5 beautifully
kept and comfortable rooms all in a peaceful atmosphere. You
can sit and enjoy a glass of bubbly on the trerrace in the shade of
the trees.
www.parvadomusrimaire.com
This Grade II listed Cotswold stone village house in Chedworth,
near Cheltenham, has a separate vineyard that is available by
separate negotiation
This five bedroom detached house in Piltdown has a biodynamic
vineyard planted with more than 11,000 vines of various varieties.
Call Churchill Country on 01403 289128 Call Butler Sherborn on 01285 367005
Myra Butterworth is an award-winning national
@MyraButterworth
74 journalist with more than a decade of experience,
75
@PrimeLocation
including five years at The Daily Telegraph. Now editor
at Zoopla, majority owned by The Daily Mail www.primelocation.com

Property
Properties with Vineyards for Sale
France
In the tranquil and rural region of the Herault department of the Languedoc-Roussillon, France
Herefordshire, UK
A handsome house in wonderful mature grounds
This unique Domaine, once the summer residence of the Bishop of
Agde, offers a unique opportunity to acquire an extensive and secure
estate in the South of France with its own wine production.
Vineyard details:
- Wine produced – sparkling wine
- Planted vines – 100000 m2 – 10ha
- Vineyard type – commercial with own label
- Vineyard features – Vats, tasting room, wine chais, office,
outbuildings
This exceptional Domaine sits within a 50 hectare estate that
includes four 1,400 metres of riverside frontage hectares along the
River Herault.
Bishops Manor
Dating back to the XVth century the Bishop’s manor was originally
built as the summer residence for the Bishops of Agde. The seven
bedroom manor house is built from light grey volcanic basalt which
gives the house a unique and attractive appearance.
Guest / Staff Accomodation
Further accommodation for guests or staff is provided within the
Bishop’s manor and in the Vineyard building. There is garaging for
three cars.
Vineyard & Winery
This is a new winery whereby new vines are being planted each year
- with the first 10 hectares being complete by the end of this year
(2013). A further 10 hectares will be planted each year to reach the
maximum allocation of 50 hectares of planted vines. At the end of
the 5th year, production of 180-200 hl per hectare is anticipated.
This production will be managed under contract by one of the
leading ‘Negotiants’ in the region and is a 10 year contract that
started this year (2013).
3,500 vines per hectares are being planted, Chardonnay grape only.
The soil is typical of the region, being sanyo-alluvial, some of the
best in the area. Harvesting to take place in mid August, of grapes
suitable for sparkling wines, using the wine production facilities on
the estate.
The entire production is sold by the Negotiant under the terms
of the contract. When production reaches a maximum capacity,
a wine yield of 9 000 to 10 000 hectolitres per year is anticipated.
Under the terms of the contract with the negotiant, this contract
produces extremely good annual royalties.
A large wine cellar, an extensive suite of offices and a large “Chai”
is used for the production of wine. The unification cellar (715m²)
contains tanks for the production and maturation of up to 10,000
hectolitres of wine (approx. 1.4million bottles).
The Wine cellar (size: 60m²) is fully shelved for the storage of 4,800
bottles and maintains a maximum temperature of 19°C in the
summer and 10°C in winter. 30m2 wine tasting room.
£3,555,900
Just to the west of Ross on Wye in Herefordshire in the hamlet
of Hom Green, this period five bedroomed house has elegant
reception rooms with high ceilings, two fine barns with an entrance
arch between them, extensive gardens, a small vineyard and a
paddock.
The gravelled courtyard approached through the arch has a
continental feel. The hall is bright and welcoming, the Dining
Room has a bay window and open fireplace, the Sitting Room
is similar and leads on through to the Library or Drawing Room
with two bays including a French door to the garden and a wood
burning stove in the open fireplace. The fully fitted Kitchen
has a large granite work top and a two oven oil fired Aga. The
Conservatory is double glazed with French doors leading out into
the formal fountain garden.
On the first floor, the two main en suite bedrooms have bays
overlooking the gardens. On the top floor are two more bedrooms,
a bathroom and a kitchenette.
The grounds are extensive with a formal and sheltered fountain
garden. Mature trees and fruit trees abound in the rest of the
garden. There is large kitchen garden with raised beds, a fenced
paddock with a stable and a small award winning vineyard which
was started in 2006 and now has four red grape varieties, Regent,
Rondo, Cabernet Cortis and Pinot Noir and two white varieties
Siegerrebe and Phoenix. The vineyard produces around 200 bottles
per annum.
£1,100,000
Hamptons international
Tel: 020 7758 8488
Parrys Fine and Country, 52 Broad Street, Ross-on-Wye Herefordshire HR9 7DY
76 32 Grosvenor Square
@Hamptons_PR
www.parrysproperty.co.uk - ross@parrysproperty.co.uk
77
London
hamptons.co.uk
W1K 2HJ
Tel: 01989 764132

Dear Readers
Star Photo
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78 79

Issue 2 August/September £3.95 / €5 / $6.50
ass of Bubbly
ine Magazine
Published by GlassofBubbly.com
Issue 2 August/September £3.95 / €5 / $6.50
Glass of Bubbly
Champagne & Sparkling Wine Magazine
Celebrity Interviews
Including Jaimie Hilfiger,
Laura Hamilton, Mark Baumann,
David Gold and More
Published by GlassofBubbly.com
Glass of Bubbly
Celebrity Interviews
Champagne & Sparkling Wine Magazine
Including Jaimie Hilfiger,
Laura Hamilton, Mark Baumann,
David Gold and More
Issue 2 August/September £3.95 / €5 / $6.50
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The 3
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a magnum
of Prosecco
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Abu Dhabi
Celebrity Interviews
Including Jaimie Hilfiger,
Laura Hamilton, Mark Baumann,
David Gold and More
The 3
Highest
Champagne
Bars in London
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a magnum
of Prosecco
Bubbly Tea in
Abu Dhabi
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The Shard
The View
from The Shard Champagne
Our Champagne is made by a small, independent artisan grower
and producer in Champagne France. Sourced for us by Rothschild
Waddesdon we are delighted to have access to this small boutique
winery. With a high percentage of Chardonnay, the most noble
of all the white grapes, our Champagne is pale yellow in colour,
with a bouquet of apple, peach and pear. The palate is beautifully
balanced, with tropical fruits with hints of honey and nuts.
Delicious!
LONDON.
IN HIGH DEFINITION.
London’s
Highest
Picnic
The View from The Shard in partnership with
Fortnum & Mason hosted a SOLD OUT picnic
on London’s Highest Lawn on Sunday 10th August.
Guests enjoyed relaxing on a Fortnum & Mason
picnic blanket with an Afternoon Tea ‘Hamperling’
withChampagne whilst seeing all of London from
the open air viewing platform, on level 72, now green with
Astroturf for the summer.
Champagne tickets to The View from The Shard are now available.
Guests can now purchase a glass of Champagne along with their
entry ticket in advance.
@shardview
www.theviewfromtheshard.com
treat yourself to a glass of bubbly from london’s highest champagne bar
whilst enjoying our stunning panoramic views.
theviewfromtheshard.com
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photography by Warren & nick
perrier-jouët, the alluring champagne
Since its foundation in 1811, the champagne house perrier-jouët has crafted elegant, floral wines of rare finesse with a chardonnay hallmark. the elegance of the
cuvees echoes that of the art nouveau anemones adorning the Belle epoque bottle and offers moments of pure delight and beauty. www.perrier-jouet.com
please drink responsibly