Champagne aged at the bottom of the sea — yes, really.
Tasting notes from a truly unforgettable experience.
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Last week, it was supermarket wines. This week, Champagne that’s been aged under the sea. Life is all about variety, is it not?
I’m aware this is my second column on Champagne in the last month, but that’s because there are so many dang releases at the moment, so many wines to taste, and most pressingly, so many tiny violins to tune.
Because of this, I’ve spent even more time thinking about how we find relative (and that’s relative with a capital ‘R’) value for money in Champagne. For the average person, Champagne denotes the rare occasion they’ll spend £50 on a bottle of wine. Now, most of the grandes marques are around this price, but, as we’ve explored, they seriously vary in quality (if you’d like a deep dive on this, please let me know).
In the meantime, perhaps it’s time to think about what we’re actually getting, or not getting, when we spend that kind of money. Read on, as I tell the story and taste the wines of a producer that I think not only produces outstanding Champagnes, but also offers that same luxury for around the £50 mark. What would you rather, pay for a name and get an okay Champagne? Or discover a biodynamic, vintage Champagne from one of the most innovative producers working in the region? It’s your choice, really.