Champagne

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€20.00 - €3,500.00

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Parker WA rating

86 - 100

Burghound rating

87 - 97

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André Beaufort Polisy Brut Nature Réserve
New
23 in stock
131372
White
75cl
Disgorged in 07/26
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Champagne | Champagne

André Beaufort Polisy Brut Nature Réserve

€46.00 inc-VAT per bottle
€38.33 ex-VAT
André Beaufort Polisy Brut 2007
New
6 in stock
131373
White
75cl
Disgorged in 06/17
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Champagne | Champagne

André Beaufort Polisy Brut 2007

€71.00 inc-VAT per bottle
€59.17 ex-VAT
André Beaufort Polisy Blanc de Noirs Brut 2009
New
4 in stock
131374
White
75cl
Disgorged in 02/25
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Champagne | Champagne

André Beaufort Polisy Blanc de Noirs Brut 2009

€71.00 inc-VAT per bottle
€59.17 ex-VAT
André Beaufort Polisy Brut 2001
New
5 in stock
131375
White
75cl
Disgorged in 03/17
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Champagne | Champagne

André Beaufort Polisy Brut 2001

€102.00 inc-VAT per bottle
€85.00 ex-VAT
André Beaufort Polisy Brut 1996
New
6 in stock
131376
White
75cl
Disgorged in 12/25
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Champagne | Champagne

André Beaufort Polisy Brut 1996

€192.00 inc-VAT per bottle
€160.00 ex-VAT
André Beaufort Polisy Brut 1989
New
3 in stock
131377
White
75cl
Disgorged in 07/23
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Champagne | Champagne

André Beaufort Polisy Brut 1989

€253.00 inc-VAT per bottle
€210.83 ex-VAT
André Beaufort Polisy Blanc de Blancs Brut 2018
New
4 in stock
131378
White
75cl
Disgorged in 01/25
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Champagne | Champagne

André Beaufort Polisy Blanc de Blancs Brut 2018

€63.00 inc-VAT per bottle
€52.50 ex-VAT
André Beaufort Polisy Blanc de Blancs Brut 2014
New
6 in stock
131379
White
75cl
Disgorged in 01/24
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Champagne | Champagne

André Beaufort Polisy Blanc de Blancs Brut 2014

€71.00 inc-VAT per bottle
€59.17 ex-VAT
André Beaufort Polisy Blanc de Blancs Brut 2009
New
6 in stock
131380
White
75cl
Disgorged in 12/25
Add to cart
Champagne | Champagne

André Beaufort Polisy Blanc de Blancs Brut 2009

€76.00 inc-VAT per bottle
€63.33 ex-VAT
André Beaufort Polisy Blanc de Blancs Brut 2000
New
3 in stock
131381
White
75cl
Disgorged in 02/25
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Champagne | Champagne

André Beaufort Polisy Blanc de Blancs Brut 2000

€96.00 inc-VAT per bottle
€80.00 ex-VAT
André Beaufort Polisy Derrière l'Eglise Brut 2011 Rosé
New
6 in stock
131382
Rosé
75cl
Disgorged in 01/24
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Champagne | Champagne

André Beaufort Polisy Derrière l'Eglise Brut 2011 Rosé

€96.00 inc-VAT per bottle
€80.00 ex-VAT
André Beaufort Ambonnay Grand Cru Brut 2017
New
6 in stock
131383
White
75cl
Disgorged in 10/24
Add to cart
Champagne | Champagne Grand cru

André Beaufort Ambonnay Grand Cru Brut 2017

€77.00 inc-VAT per bottle
€64.17 ex-VAT
André Beaufort Ambonnay Grand Cru Brut 2011
New
6 in stock
131384
White
75cl
Disgorged in 01/24
Add to cart
Champagne | Champagne Grand cru

André Beaufort Ambonnay Grand Cru Brut 2011

€96.00 inc-VAT per bottle
€80.00 ex-VAT
Frequently Asked Questions

Champagne Blanc de Blancs is made exclusively from white grapes, principally Chardonnay, the king grape of the Côte des Blancs. It is distinguished by great finesse, aromas of citrus and white flowers, and a sharp minerality. Blanc de Noirs, by contrast, is vinified from dark-skinned grapes with white flesh — Pinot Noir and Pinot Meunier — yielding fuller-bodied wines with notes of red fruit and a generous texture. These two styles embody two very different faces of Champagne, and the choice between them depends above all on your personal taste preferences and the dishes you wish to accompany.

A non-vintage Champagne (or NV) is a blend of wines from several harvest years. This practice, unique to Champagne, allows producers to maintain a consistent and recognisable style from one year to the next, regardless of climatic variations. A vintage Champagne, on the other hand, is produced only in years deemed sufficiently remarkable to express the character of a single, unique vintage. It is generally more complex, rarer, and requires longer ageing in the cellar before release. These two categories reflect different tasting philosophies — one valuing consistency, the other the expression of a terroir at a precise moment in time.

The large Champagne houses, such as those found on the grand avenues of Reims and Épernay, purchase a large portion of their grapes from partner growers in order to produce significant volumes while maintaining a consistent house style that is recognisable internationally. Independent growers, on the other hand, cultivate their own plots and vinify exclusively their own grapes. Their cuvées, often produced in small quantities, more closely reflect the expression of a specific terroir, a village, or even a single plot. These so-called "récoltant" Champagnes are increasingly appealing to enthusiasts in search of authenticity, singularity, and a direct connection between the producer and their wine.

The Champagne appellation officially allows seven grape varieties, but three dominate production: Chardonnay, Pinot Noir, and Pinot Meunier. Chardonnay brings elegance, tension, and aging potential. Pinot Noir offers structure, power, and red fruit notes. Pinot Meunier, long underestimated, is now being reappraised for its fruity aromas and roundness. Some producers also work with rarer grape varieties such as Arbane, Petit Meslier, and Pinot Blanc, which allow them to create limited-production cuvées with singular characters.

The méthode champenoise, or traditional method, is the process that gives Champagne its natural effervescence and fine bubbles. After an initial classic alcoholic fermentation, the still wine is bottled with a liqueur de tirage (a mixture of sugar and yeasts). A second fermentation then takes place directly in the bottle, generating CO₂ that dissolves into the wine. The bottles are subsequently stored on laths for a minimum of fifteen months (thirty-six months for vintage wines), then subjected to progressive riddling to gather the yeast deposits in the neck. Finally comes disgorgement, which removes this deposit, before the addition of the dosage liqueur (liqueur d'expédition), which determines the final dosage level, and therefore the style — Brut, Extra-Brut, or Demi-Sec — of the cuvée.

Serving temperature is a factor that is often overlooked but is crucial to fully appreciating a Champagne. A Champagne served too cold, below 6°C, will have its aromas muted and its effervescence heightened. Too warm, and it will lose its freshness and tension. The ideal temperature is between 8°C and 10°C for non-vintage Champagnes and Blancs de Blancs, in order to preserve their vivacity. For vintage Champagnes, prestige cuvées or more structured Blancs de Noirs, one can go up to 10°C-12°C to allow the aromas to express themselves fully. The best way to reach this temperature is to place the bottle in the refrigerator two hours before serving, or in an ice bucket mixed with cold water for twenty minutes.

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