England's sparkling wine renaissance isn't a rumor anymore - it's established fact. Sugrue is proof that chalk, ambition, and skill can create something that stands comfortably alongside the best of Champagne.

In the glass, the mousse rises fine and steady. The aromatics invite careful attention: white flowers, citrus peel, brioche toasted lightly, the chalk speaking quietly but clearly beneath. On the palate, texture arrives before flavour - the mousse silken, the acidity bright, the minerality threading through from attack to finish. This is champagne that changes in the glass as it warms, that improves as the conversation develops around it. This is a champagne for now, though it will develop beautifully for 8 - 12 years if you choose to cellar it. Either way, drink with intention.

The structure here speaks clearly: acidity that matters, mousse that means something, a finish that doesn't apologise for its presence. This isn't champagne that demands to be the loudest voice in the room. Instead, it listens - to the food beside it, to the conversation across the table, to the person who chose to pour it. There's intelligence here, and intention, and the kind of restraint that only comes from complete confidence in the craft.

The structure speaks clearly throughout - there's nothing rushed, nothing cut short. This is the work of a winemaker who understands that greatness takes time and attention.How to Serve Chill to 8 - 10°C. A tulip glass or white wine glass will serve this better than a narrow flute. The aromatics matter more than spectacle.

Food Pairings

Oysters, scallops, grilled white fish, or roasted chicken. This is champagne for moments genuinely worth celebrating - no pretence, all substance.