Sparkling
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Cantina Bernardi Prosecco Frizzante, Half Bottle
A half bottle of this delicious, easy drinking lightly sparkling style of Prosecco with a mischievous sapidity as an Italian might say. On the nose we get almonds, white flowers and pear skin; the palate is soft and clean with apple and quince fruit flavours with a naturally off-dry finish.
Terre Dei Buth Frizzante Bianco Special Cuvee
Delicious and great value organic prosecco. A longtime bestseller, this is dry in style and only 10.5%
Terre dei Buth is a family‑run organic estate based in the Veneto, working primarily with Glera and Pinot Grigio across vineyards situated between Treviso and the Piave River. The family has farmed here for generations, gradually shifting from mixed agriculture to a focused, low‑intervention approach to sparkling wine. Their move to full organic certification was driven by the region’s long tradition of small‑scale farming and by a desire to preserve the biodiversity of the river plains. The Frizzante Special Cuvée reflects that ethos: hand‑tended fruit, gentle pressing, cool fermentation.
Aromas of pear, white peach, and fresh citrus peel, with a subtle floral lift. The palate is crisp and clean, carrying orchard‑fruit flavours with a touch of almond and a lightly savoury edge.
Terre Dei Buth Frizzante Rose
A frizzante sparkling which shows the freshness of Glera grapes and the hints of red fruit coming from the Raboso grapes. Lively and juicy, with hints of gooseberry and redcurrant.
Terre dei Buth is an organic, family‑run estate in the Veneto, farming vineyards between Treviso and the Piave River. The family has worked this landscape for generations, gradually moving from mixed agriculture to a focused, low‑intervention approach to sparkling wine. Their commitment to organic farming reflects the biodiversity of the river plains and a desire to keep vineyard work transparent and environmentally responsible.
The Frizzante Rosé is built around Raboso, a historic local variety prized for its bright acidity and vivid red‑fruit character. The wine is made with soft pressing, cool fermentation, and bottled under cork and string, a traditional Veneto closure that signals a lightly sparkling, approachable style rooted in local custom.
Aromas of raspberry, sour cherry, and a touch of pomegranate. The palate is crisp and vibrant, showing Raboso’s natural acidity with clean red‑berry fruit and a subtle citrus lift. The gentle fizz keeps it refreshing without overwhelming the fruit, finishing dry, bright, and ideal for by‑the‑glass pouring.
Cantine Povero Moscato d’Asti
A delicious and spritzy, low alcohol white from Cantine Povero. Slightly sweet and fruity with flavours of orange, apricot and honey.
All the wines here are made in a sustainable fashion, with no chemical fertilisers or herbicides used, electricity for the winery is produced using solar energy and water is drawn from the wineries own ancient well.
Pierre & Antonin Vigne Vierge 0%
Pierre & Antonin is a project created by two southern French winemakers who set out to make approachable, modern wines with a focus on sustainable vineyard work and clean, transparent winemaking. Their fruit comes from long‑term grower partners across the Languedoc, where warm days, cool nights and varied soils give good ripeness and freshness. The Vigne Vierge 0% sits within that same philosophy, using carefully selected parcels and gentle dealcoholisation to preserve aroma and texture.
The wine is bright and fruit‑led, showing citrus and stone‑fruit notes with a crisp, refreshing palate. It’s balanced, straightforward and built for easy drinking, offering a clear 0% option that still carries proper wine character.
Pago de Tharsys Cava Brut Nature
Pago de Tharsys is a beautiful winery surrounded by 14 hectares of vines in Requena, 70 km from Valencia. They work sustainably and with respect for the natural environment; no pesticides, herbicides or fertilisers are used.
Cava is their speciality, this Brut Nature is aged on it’s lees for 3.5 years, giving soft bubbles and a delicious creaminess to the wine. It is so fresh, with ripe stone fruit and green apple flavours
Pago de Tharsys Cava Brut Rosado
Pago de Tharsys is a beautiful winery surrounded by 14 hectares of vines in Requena, 70 km from Valencia. They work sustainably and with respect for the natural environment; no pesticides, herbicides or fertilisers are used.
The winery dates back to 1808 and they have retained the original, underground limestone cellars. Cava is their speciality, this rose has intense raspberry and strawberry fruits, with a touch of aromatic herbs too. It is creamy and silky soft.
Zensa Brut Spumante NV
Sparkling Italian wine from low yielding, organic vineyards in Emilia Romagna. Aromas of green apples and flowers, the palate bursts with a fresh taste of peach and apples, a refreshing acidity and a well-balanced and lingering finish. Enjoy it by itself or as a great partner to seafood.
Domaine Du Landreau Crémant de Loire Morin Brut NV
Domaine du Landreau is a long‑established family estate in the heart of the Loire, known for hand‑harvesting its Chenin Blanc and Cabernet Franc and giving its traditional‑method sparkling wines unusually long lees ageing for extra finesse. Their Crémant de Loire Brut NV shows the estate’s style in full: bright orchard fruit, gentle citrus and a touch of floral lift, layered with subtle brioche from three years resting on its lees. The palate is crisp, dry and finely textured, balancing green apple and lemon zest with a soft, creamy mousse and a hint of almond.
Domaine Du Landreau Crémant de Loire Rosé Brut NV
An independent, family‑run estate in the heart of Anjou, Domaine du Landreau has been shaped over four generations of growers dedicated to clean, expressive Loire wines.
This is a traditional‑method rosé built on the Loire’s signature Cabernet Franc, this cuvée shows the estate’s emphasis on careful fruit selection and long lees ageing. Hand‑harvested grapes and a slow, cool fermentation set the foundation, followed by three years on lees, which is notably longer than the appellation minimum. That extended maturation brings depth and a creaminess.
Caiaffa Rosato Pet-Nat
Caiaffa are a winery in Cerignola on the Puglian coast, they strive to maintain the natural biodiversity of their vineyards and its environs, with the goal of protecting the health of their soils and encouraging as much biodiversity as possible.
Using the ancestral method this wine offers inviting scents of ripe red berries intertwined with delicate yeasty undertones. The palate unveils its dry, lightly sparkling nature, accompanied by a harmonious balance of vibrant acidity and luscious fruity nuances. Approachable and effortlessly enjoyable. Perfect with antipasti, pizza or parties in the sun!
Champagne Lété-Vautrain Brut 204 Half Bottle
One of our absolute favourite Grower Champagnes is the Lete-Vautrain Cote 204 Brut non-vintage. This delicious Champagne was founded by husband and wife team Robert L’Ete and Lilliane Vautrain from all their own fruit grown on their 8 hectare estate.
Since 2011 the estate has been owned and run by the Baron Fuente family, they produce a very modest 70,000 bottles per year. This fantastic wine is a traditional blend of 50% Pinot Meunier, 25% Chardonnay & 25% Pinot Noir. Three years aged, with a fresh and elegant citrus bouquet and a succulent peach and apricot character. Intense notes of red apple and peach and dried fruits on the finish.
Le Roc Ambulle Pet Nat
A delightful ancestral method pink fizz from Fronton near Toulouse. A lovely light sparkle and delicate mousse, a slight touch of sweetness balanced by the lightly tart flavours of cherry and raspberry. At 10.5% this is the perfect any time of day wine, but definitely works well sat in the sun!
Lambrusco Grasparossa di Castelvetro Secco ‘Spiriti Folletti’
Fabulous Lambrusco from vineyards in Solignano Vecchio. Delicate cherry and wild strawberry. Sublime.
Kir-Yianni, Xinomavro Sparkling Brut NV
Kir‑Yianni farms in Amyndeon, the highest and coolest wine region in Greece, a plateau dotted with lakes and ringed by mountains. The estate has been central to the area’s modern revival, planting Xinomavro in sites where altitude, cold winters, and long ripening seasons give the variety its trademark acidity and fine red‑fruit character. The vineyards sit on poor, sandy and loamy soils over limestone and ancient lakebed deposits, a mix that drains quickly and naturally limits vigour, helping Xinomavro ripen cleanly without excess tannin or weight.
The sparkling wine takes advantage of that geography. High elevation keeps the fruit sharp and aromatic, and the light soils give a lean, focused structure. The result is a dry, bright style with crisp cherry and cranberry, a subtle herbal edge, and fine bubbles that keep the palate taut. It’s a clear, refreshing expression of Xinomavro shaped by altitude, cold nights, and mineral soils.
Albert de Conti Petillant Naturel
Albert moved from Italy in 1925 and in the 1960’s planted a few hectares of vines in Ribagnac, Southwest France. Most of their grapes went into the local cooperative, but in the last few years their grandchildren have taken over the farm and made the move towards using their oldest vines (planted by Albert) to create some fantastic, organic and low intervention wines.
Albert planted several different varieties, so this is made up of Sauvignon Blanc and Semillon. The wines are made without sulphur and are quite low in alcohol at 11%. Very pretty little bubbles, the perfect aperitif for the sunshine.
Bodegas Gratias ‘Comboi’ Ancestral Blanco
When Ana and Iván got together for a party with some oenologist friends in 2007, they decided to make some wine and put it in a barrel.
The results of this first vintage were astonishing and so Bodegas Gratias was born. After the success of the first vintage, they realised they had a chance to make a difference. In a region with a declining wine industry, Ana and Iván are on a mission to protect old vineyards of Bobal, Tardana and other local varieties, championing the vinous heritage of the area. They champion Manchuela as a region capable of producing exciting and relevant wines that draw on the best of tradition and indigenous varieties, yet with a spin that is undeniably looking to the future. These wines are artisanal and as natural as they come, being organically grown, fermented with natural occurring yeasts and minute sulphur additions, if any.
“Comboi”, is a local Valencian expression used when a group of people come together to have a good time, full of enthusiasm and joy, a bit like the wine! This is a Pet Nat lightly sparkling wine created “metodo ancestral” from 100% Tardana grapes. Beautiful and refreshing, with delicate bubbles and fresh fruity aromas.
Pierre & Antonin Vigne Sauvage Pet Nat
Pierre & Antonin work in the Cité de Carcassonne, using disease‑resistant varieties to make low‑intervention wines. Their approach is built around sustainability: choosing hardy grapes reduces the need for spraying and allows them to farm with a lighter touch. They use locally grown cork, lighter glass bottles and no added sulphites.
Carcassonne sits in the western Languedoc, where Atlantic and Mediterranean influences meet. The area is windy, with well‑drained soils of limestone, clay, and ancient alluvial deposits. The climate is warm but moderated by elevation and airflow, giving good natural acidity and clean ripening.
Their Pet‑Nat is made entirely from Souvignier Gris, a resistant variety well‑suited to their philosophy. It’s a lightly fizzy, dry style with apple, pear, apricot, citrus zest, and a touch of yeasty creaminess.
Luis Pato Maria Gomes Espumante
Luís Pato has been making wine here since 1980, ten years after his father became the first producer to estate bottle wines after the Bairrada DOC was granted. Taking the technical precision of the New World and the tradition of the Old World to produce wines known all over the world.
A fruity sparkling wine with aromas of tropical and citrus fruits. Following though to the palate, alongside some notes of toasted bread. Good bubbles, a delicate mousse and great balancing acidity. Are you a fan of Prosecco? Try this instead, the same freshness but from Portugal!
Casa Belfi Vino Rosso Biologico Frizzante
A modern interpretation of the traditional Raboso variety, made using the traditional col fondo method whereby the wine is refermented in bottle without disgorgement. Super light and refreshing and packed full of juicy plum, cherry, raspberry and liquorice flavours.
Casa Belfi Col Fondo Prosecco Frizzante
Dry, light, naturally and biodynamically made Prosecco. Really cloudy, yeasty and such a pleasure to drink at only 10.5%. The lees at the bottom of the bottle give the wine softness, mouthfeel and longevity and can be shaken into the Prosecco to give a buttery-spicy flavours.
Donati Camillo Lambrusco Rosso
The Camillo family have been making Lambrusco for over 100 years, and it shows! This wine is all strawberry, plum, blackberry and rhubarb, it’s full bodied, bone-dry and has a wonderfully delicate sparkle.
They focus on the quality of the fruit, using only low yielding vines, and make it in the old-school way by bottling the unfinished wine, allowing the fermentation to continue in the bottle, AKA pet-nat.
This is perfect with pizza, a charcuterie board, or a chunk of the best parmesan you can lay your hands on!
Vigneau-Chevreau Vouvray Petillant Brut
A stunning and little seen sparkling wine that’s a perfect aperitif. 100% Chenin Blanc, bottled at low pressure giving a delicate, soft carbonation, with notes of dried apple, pear and apricot fruit with a creamy brioche finish.
Charles Frey Cremant d’Alsace Brut Nature
Charles Frey switched all his wines to organic and biodynamic viticulture, back in 1996. No chemicals or pesticides are used, they work using methods which enhance soil health and biodiversity.
This Cremant d’Alsace is bone-dry, with apple, pear and brioche on the palate.
Dr. Loosen Riesling Sekt
Made by the Loosen family in the Mosel, this Sekt reflects their focus on clean fruit, precise acidity, and traditional regional winemaking. It’s produced from Riesling grown on steep slate slopes, where the cool climate keeps the grapes naturally high in acidity—ideal for sparkling wine.
The style stays firmly Riesling‑driven: bright citrus, green apple, and a touch of slate‑mineral lift. The palate is crisp and lively, with a dry, refreshing finish that shows the Mosel’s trademark clarity.
Domaine Fournillon Cremant de Bourgogne Brut
Domaine Fournillon is a long‑established family estate based in Epineuil, just north of Chablis, where Kimmeridgian limestone and cool Burgundian nights shape their clean, precise style. They farm their vineyards with a focus on low‑intervention work and produce Crémant de Bourgogne using traditional‑method secondary fermentation, giving the wine fine bubbles and a clear regional imprint.
The Crémant is crisp and understated, showing citrus, green apple and a light floral note. The palate is fresh and balanced, with tight bubbles, subtle brioche from the lees ageing and a dry, mineral finish.
Sandridge Barton Figgie Daniel Col Fondo
The Sandridge Barton vineyard was planted in 2008, 3 kilometres downriver from their original vineyard on the Sharpham Estate, and these vines now produce over 80 tonnes of grapes a year from 32 acres. They take a very gentle approach to growing grapes, being concious of the impact on the natural environment and don’t use pesticides or herbicides.
This superb Col Fondo is fermented in bottle and bottled with its lees, it’s lemony, floral and lightly spritzy, with a gentle haze and plenty of character. Invert before opening to stir up the lees — then pour and enjoy the freshness, the fizz, and the fun.
Domaine Bruno Sorg, Cremant d’Alsace
This is the source of some of the finest, richest and most concentrated wines in Alsace. Superb Gewürztraminer and Pinot Gris and perhaps the finest Muscat in Alsace, but also home to great Riesling. The late Bruno and his son François realised a dream ten years ago with the final purchase of a plot of steep ‘garrigue’ in the heart of the Grand Cru Pfersigberg. They now have amassed 1½ hectares in one plot. Bruno had secretly been buying parcels of this land for the last 30 years. Much hard work was necessary, in clearing the forest and then terracing the very steep slopes.
François Sorg makes beautifully balanced Crémant from 50% Pinot Blanc, Pinot Auxerrois, 10% Pinot Gris and 40% Chardonnay.
Soalheiro Alvarinho Brut Espumante
The Alvarinho grapes for this wine come from several small vineyards planted in granite soil, at high altitudes. This altitude maintains the freshness and aromatics in the wine.
Soalheiro’s vines are organically grown and environmental sustainability is at the heart of everything they do. We have been selling the wines of Soalheiro since the day we opened and they continue to amaze us every time we taste them. This sparkling Alvarinho is fruity, fresh and minerally with the perfect balance between acidity and alcohol.
Davenport Pet Nat
Davenport Winery started in 1991 when Will Davenport planted 5 acres of vines at Horsmonden in Kent. Always a supporter of organic farming practices, the winery was one of the first in England to be certified fully organic in 2000.
A purely natural wine, fermented by natural yeasts with no added sulphites. It is a light, refreshing with apple and elderflower aromas, and melon and cider-like flavours. A slightly cloudy sparkling wine and is absolutely the perfect summer drink.
Benoit Badoz Cremant du Jura Brut
The Badoz family have been vignerons in Poligny, in the heart of Jura since 1659, transferring traditional winemaking techniques and local know-how from father to son for more than 10 generations. This is a beautiful blanc de blancs, with a creamy and mineral texture and fresh apple and citrus flavours.
Hattingley Valley The English Gent
Hattingley Valley sits in the chalky hills of Hampshire, a modern English winery built on a simple idea: if you treat the land with respect and keep intervention low, the wines will speak clearly. Since planting their first vines in 2008, they’ve become one of the country’s most consistent producers, known for precision, long lees ageing, and a quiet confidence that comes from doing things properly rather than loudly. Their approach blends technical skill with a genuine commitment to sustainability, and the results have helped define what contemporary English wine can be.
English Gent is their easy‑drinking, fruit‑forward counterpoint to the more serious traditional‑method wines. It’s bright, clean, and deliberately uncomplicated, built around crisp orchard fruit, gentle citrus, and a soft floral lift. The palate stays fresh and light, with enough texture to feel satisfying but none of the heaviness that can creep into more ambitious blends. It’s the kind of wine designed for relaxed drinking—picnics, casual lunches, or simply a glass at the end of the day
Soalheiro Brut Rose Espumante
Seriously classy rosé from high altitude vines in Melgaço. Touriga Nacional is of course, best known for big reds in the Douro Valley, but here it blends beautifully with Alvarinho to create wines with the perfect balance of freshness and acidity. It is light, fresh, and a wonderful accompaniment for salads and seafood. Alternatively, just crack open a bottle and enjoy in the sunshine. What a wine!
Dveri Pax 2014 DP Brut
Dveri Pax is a historic Slovenian winery with Benedictine roots dating back to 1139. It is the winery of the Benedictine Abbey of Admont, Austria, with vineyards in Jarenina, Slovenia. Viticulture has been practiced here for nearly 900 years, making it one of the oldest continuous wine estates in Europe. The name “Dveri Pax” translates to Door of Peace, reflecting the monastery’s spiritual and cultural legacy. Today, the estate covers about 73 hectares across prime sites in Maribor, Jeruzalem, Radgona, and Kapela, producing wines that combine centuries-old monastic tradition with modern cellar technology.
The Dveri Pax DP Brut 2014 is blended from 65% Chardonnay and 35% Pinot Noir. Made in the traditional method and aged for 96 months on the lees, it shows remarkable depth and refinement.
The nose reveals elegant aromas of toasted brioche, caramel, dried pear, apple, apricot, and a touch of orange peel. On the palate, bright acidity balances a gentle creaminess, with flavours of ripe pear, mineral tones, and delicate sweetness. The finish is long, fruity-sweet yet refined, leaving a lively and memorable impression.
This mature and expressive sparkling wine reflects both the terroir and the patience of extended ageing, making it a benchmark example of Slovenian sparkling wine.
Lete-Vautrain 204 Brut, Champagne
One of our absolute favourite Grower Champagnes is the Lete-Vautrain Cote 204 Brut non-vintage. This delicious Champagne was founded by husband and wife team Robert L’Ete and Lilliane Vautrain from all their own fruit grown on their 8 hectare estate.
Since 2011 the estate has been owned and run by the Baron Fuente family, they produce a very modest 70,000 bottles per year. This fantastic wine is a traditional blend of 50% Pinot Meunier, 25% Chardonnay & 25% Pinot Noir. Three years aged, with a fresh and elegant citrus bouquet and a succulent peach and apricot character. Intense notes of red apple and peach and dried fruits on the finish.
Woodchester Valley Cotswolds Classic
Woodchester Valley is a family owned winery located just 10 minutes from the centre of Stroud. With three vineyards dotted around the area, they produce white, rose, sparkling and red wines.
An incredibly easy drinking and sophisticated sparkling wine. The minimal lees ageing of 15 months preserves some light floral aromas and flavours of stone fruits & ripe citrus but also the subtle notes of brioche and pastry.
Hattingley Vintage Cuvee
Hattingley Valley farms chalk and clay soils across south‑facing slopes in rural Hampshire. The cool English climate and long growing season give their Chardonnay, Pinot Noir, and Pinot Meunier the high natural acidity and definition needed for traditional‑method sparkling wine. Careful vineyard management and selective harvesting ensure only the ripest, cleanest fruit makes it into the vintage blend.
Chardonnay leads, with the Pinots adding structure and depth. Fermentation is split between stainless steel and older barrels, bringing subtle complexity without overt oak character. After blending, the wine undergoes secondary fermentation in bottle and is aged extensively on lees, building fine texture and gentle autolytic notes.
The style is crisp and focused, showing citrus, green apple, and light brioche, supported by the chalk‑driven freshness that defines Hattingley’s wines. The finish is clean, long, and shaped by the estate’s cool‑climate acidity.
Champagne Gallimard Cuvée de Réserve Brut NV
Didier Gallimard owns 10 hectares of prime vineyards on the steep slopes around Les Riceys in the southern Aube. Didier’s son Arnaud has joined him, becoming the seventh generation, and the long term future is now secure. Gallimard Père et Fils vines’ average age is over 30 years and the dramatically sloping vineyards, which are of chalk and Kimmeridgian limestone, are planted mainly to Pinot Noir and just a little Chardonnay.
A long time staff favourite and a really refreshing Champagne with tropical fruit flavours and a toasty brioche finish.
Langham Estate Corallion NV
Langham Estate produces traditional‑method English sparkling wine from their Dorset vineyards, working from a former dairy farm that’s been steadily adapted into a focused, quality‑driven winery. The site’s chalk and limestone soils, cool coastal climate, and low‑intervention approach give their wines a clear regional identity, with fermentation and ageing handled in a mix of stainless steel and old oak to keep texture and precision at the forefront.
Corallian is their classic‑cuvée style, built on Chardonnay with supporting Pinot fruit. It’s brisk, chalk‑edged, and clean, showing citrus, green apple, and a touch of fresh bread from time on lees. The palate stays tight and mineral, with the estate’s coastal influence giving a subtle saline lift. The finish is crisp, dry, and neatly balanced, making it a great introduction to Langham’s house style.
Bernard Robert Brut Reserve
A crisp, stylish and classic Champagne. Aromas of ripe red and stone fruits with rich yeasty, brioche and buttery notes leading to a soft and rounded palate. Produced from 30 hectares of 35 year old vines north of the Aube River. Every bottle is aged for a minimum of 3 years prior to disgorgement.