Wine Type: Sparkling White

(2026) A traditional method sparkling wine made from Pinot Blanc and Pinot Noir, farmed biodynamically I believe, though not certified. It pours with quite a dense mousse, and aromas that mix golden delicious apple and lemon sherbet. It's a bright and vivacious style, though there is a hint of biscuity creaminess that carries to the palate. It is quite a cool and decisive style though, lemony, pithy acidity keeping it bone dry in a mouthwatering aperitif style.

(2026) A straightforward but very enjoyable traditional method fizz, blending Chardonnay and Pinot Noir with a little Gamay. It spends 18 months on the lees, and the relatively high 10g/l dosage gives an impression of easy drinking sweetness. There's a touch of biscuit on the aroma and flavour, and plenty of ripe orchard fruit.

(2026) This is a Cap Classique sparkling wine, made by the traditional method that includes over two years on the lees. It is 100% Chenin Blanc. Delightful, creamy autolytic note ,bold yellow apple fruit, toast, nuttiness. Bright lemony fruit on the palate with more of a green apple bite, plenty of juiciness and mouthwatering freshness. Best vintage so far of this wine I think.

(2026) Ken's white Pet Nat, gently sparkling and under a beer-bottle crown cap. Made by the Method Ancestrale (so just one fermention in bottle, undisgorged, so this will have a little haziness), it spent 18 months on lees before release and has a lovely nose of yeast and lemon jelly, a mouthfilling texture, and plenty of acidity that bites in the finish with great freshness.

(2026) A Cava designated as 'Guarda Superior', which means it has had a minimum of 18 months on the lees, and is certified organic. It is made from the traditional varieties, 50% Macabeo, 35% Parellada and 15% Xarel·lo and was bottled with 10g/l of residual sugar. With plenty of small bubbles, this has that creamy, custard note that I always find in Cavas made with these varieties. In the mouth there is a broad biscuity, apple crumble character, but the zipping citrus of the acidity is refreshing and keeps this sharp. Nicely done. At time of review reduced from £13.00 to £9.80 at Ocado, which is the price to be on. Watch the video for more information.

(2026) From one of the best recent Champagne vintages, a blend of Grand Cru fruit from Cramant and Chouilly, with 14% from the premier Cru, Cuis. The dosage is a modest 4.5g/l in this all Chardonnay Cuvée. Served from magnum, it has a fabulous nose of creamy lemon and gentle herbs, plenty of biscuit and brioche. The palate has exquisite balance, shimmering with citrus and mineral acidity. Delicious and long. Price quoted is for a magnum.

(2026) Pale gold in colour with abundant tropical fruit and a gentle nuttiness. The yeasty, bruised apple autolysis comes through. Dry and energising palate, the flamboyance of the variety nicely toned down by fresh citrus and mineral salts and it's time in bottle. Very nice drinking.

(2026) The Wild Thing range was developed in partnership with the animal charity, the Born Free Foundation. Ethically sourced, fully organic and vegan certified, every bottle sold means a donation to the Foundation. In this case it's Prosecco, but perhaps not as we know it: this is a 'frizzante' wine, not 'spumante', with a gentle fizz rather than fully bubbly, which also means it can be closed with a regular wine cork requiring a corkscrew. It is also relatively dry for Prosecco, extremely light and fairly straightforward with its pear juice fruit and fresh lemon zest acidity. Watch the video for more information.

(2026) The 'Oriana Golden Spur' is described as a 'pre-release' of the 2022 vintage of Oriana, which will be released as a vintage wine after further ageing. This was bottled in July 2023 and disgorged August 2025. It is composed of 53% Pinot Noir, 46% Chardonnay and 1% Pinot Noir. Just 3% was fermented in barrel and the dosage is low at 4g/l. Light gold in colour, there's plenty of nuttiness and bruised Cox's pippin on the nose, in a creamy and forward, gently oxidative style with a hint of honey. The palate has excellent freshness. Real zip here, with a lick of salt and biting citrus, but it does sit over that nutty character and a suggestion of yellow plum fruit into a pleasing, long finish.

(2026) So much cheap Prosecco is anonymous, icing sugar and lemon stuff where the label really doesn't matter, but there are examples that flirt with the concept of 'fine wine'. Most come from the prized DOCGs of Valdobbiadene, Conegliano or Asolo, but there are also the 'Rives' within these; demarcated slopes of the highest quality. This saw nine months on the lees pre-secondary fermentation, and crucially for me, is Extra Brut bottled with a low dosage, which is uncommon in Prosecco. Here a firmer, citrus and peach skin character has both floral and saline aspects, the palate a little richer than most Proseccos, and though far from feeling dry, it finishes with a clear, lengthy sense of elegance.