An excellent food wine, it matches well with just about any foods you might match a dry white wine to, but fresh white seafood dishes (white fish, squid, prawns & crabs) are perhaps the best accompaniment to this wine.

We have offered this exemplary wine for over two decades and the multitude of awards over the years – and the 5-Star reviews – speak volumes. It is our bestselling sparkler by a mile. Roche Lacour winemaker Viviane Gianesini works her magic beneath the cool hills of Limoux. Here, the monks of Saint Hilaire are said to have mastered sparkling wine methods in 1531, centuries ahead of Dom Pérignon. Bottles back then were fragile and didn’t travel, so their success remained a secret. The cuvée is rich in Chardonnay and Pinot Noir – like Champagne – and nearly half the wine is oak fermented – just like Krug! It’s an expensive technique (so rarely practised) yet important for depth and complexity. Enjoy on its own or with deserving canapés.

Customers invariably ask: "What's Blanc de Blancs Champagne and what makes it so special?" The Champagne region grows three grapes, two red – Pinot Noir and Pinot Meunier – and one white ¬– Chardonnay. Blanc de Blancs is made only from Chardonnay and, as Hugh Johnson says, it therefore has "great grace and less weight than traditional Champagne". Laithwaite's is a tip-top example which for years has been expertly created for us by superb cellars in Avize, one of Champagne's finest villages. This particular cuvée is 100% Premier Cru vineyards and was matured for 30 months before release – double the required minimum – to ensure a really luxurious character. Showing complex white blossom, citrus and toasted brioche notes, it has great finesse, a very fine mousse, and the perfect amount of acidity to cut through a range of delicious canapés such as velvety chicken or duck liver parfait.

On release, the wine has a complex aroma. Lifted yellow peach and nectarine characters dominate. Subtle spice and creamy characters add to the wines aromatic complexity. The palate is restrained and elegant. It displays the same fruit characters of peach and nectarine through-out. The mid and back palates are driven by a gentle line of lemon-like acid. Mountadam was first setup in 1972 by the late David Wynn, a pioneer of the wine industry an founder of Wynns Coonawarra Estate. Wynn made the winery famous on the back of superb cool climate wines, supported by his son Adam (who the winery is named after). Adam held onto the winery until 2002 when it was sold to luxury goods business LVMH. The winery returned to family hands again in 2006 when it was purchased by South Australian farmer and accountant David Brown and his wife Jenni. In late 2015 the Browns acquired the second High Eden vineyard established by Wynn. The two vineyards are dissected by High Eden road. The Brown family are keen to continue Wynn's vision to produce wines of elegance and structure. A focus on sustainable low input viticulture will guarentee the success of the vineyards into the future. From 2015, Helen McCarthy has steered the ship as Chief Winemaker.