Aromas of citrus fruits, passion fruit, mango and papaya, followed on the palate by a balanced intensity, minerality and a balanced acidity, delivering structure and elegance.

Best served at 12-14°C. Great as an aperitif, and will also enhance a cheese platter or a citrus dessert.

Didier Pierson

Maison Frerejean Frères was founded in 2005 by three brothers in the Grand Cru village of Avize, Champagne. Vines are over 40 years old, with the Grand Cru cuvée using grapes from vines dating back to 1926. The chalky soil is special here and the roots have to hunt for water and nutrients which drives good acidity. Originally conceived as a passion project to produce small-batch wines for friends and family, over time production has grown to over 130,000 bottles/year. The aim is not to reach 300,000 bottles of production, maintaining exclusive quality. The family motto is: "We take our time to make a champagne for people who can take the time to drink it". The result is a collection of very special champagnes and we love this mindful approach to appreciating quality sustainable wine.

2* (Moving On Up)

The Frerejean Frère ethos is one of craftsmanship and attention to detail, with the aim of ensuring the vines can express the terroir as perfectly as possible with minimal intervention in the vinification process. This means natural treatments, allowing nature to do what it does best. Low sulphites, low addition of sugar (thanks to later harvesting) and longer aging. Although not certified organic, this Champagne House avoids chemical treatments and aims for a fully natural approach to farming. Flowers are left to grow, and nature is left to take its course. This is a great sustainable approach to winemaking.

White | Sparkling | 75cl | 12% ABV | Contains sulphites

As listed by.... Frerejean Frere champagnes are popular on the fine dining circuit. One Star: Coline Faulquier - Marseille | Alcyone - Marseille | Yam’Tcha - Paris | Pantagruel - Paris | Trinity - London | Aspic - Paris | Oxte - Paris. Two Stars: L’Atelier de Joël Robuchon - New York | Coi Restaurant - San Francisco | Gabriel Kreuther - New York | Bon Bon - Bruxelles | Marea - New York | Aska - New York Restaurant Story - London Three Stars: Core by Clare Smyth - London | Alexandre Mazzia - Marseille | Le Bernardin - New York | Le Petit Nice - Marseille | Georges Blanc - Vonnas | L’Ambroisie - Paris | Guy Savoy - Paris.

Recognition: 17/20 - Jancis Robinson. 91/100 Wine Enthusiast. Listed in multiple Michelin-starred restaurants around the world. Rated 92/100 by Paz Levinson, 17/20 by Jancis Robinson and 88/100 by Robert Parker. Awarded Gold in the 2019 "Glass of Bubbly" Awards.

Vinification: Malolactic fermentation, 50% blended reserve wines. Rests for 6 months after disgorgement.

• Organic - Self-certified