- Sparkling
- 75.0cl
- 12.0%
- Chardonnay, Pinot Noir, Pinot Meunier
Maison Huiban's Paul Augustin Brut offers a generous yet finely balanced style that reflects the region's warmer climate and limestone-rich soils.
The wine opens with inviting aromas of crisp apple, pear and white peach, alongside hints of citrus blossom, toasted brioche and roasted almonds. The palate is fresh and finely textured, with lively acidity, delicate mousse and flavours of orchard fruit, lemon zest and subtle pastry notes leading to a long, mineral finish. Elegant and approachable, it strikes a lovely balance between richness and precision.
A versatile Champagne for any occasion, it pairs beautifully with oysters, smoked salmon, tempura prawns, roast chicken or soft-ripened cheeses.
- ❖ ABV: 12.0%
Grapes
Chardonnay, Pinot Noir, Pinot Meunier
Vintage report
Non-Vintage Champagne might sound like a compromise, but it's actually where the real magic happens. Rather than bottling the grapes from just one harvest, producers blend wines from different years — sometimes going back decades with their reserve wines — to create something that tastes unmistakably like their house. It's a bit like a master perfumer working with different essences to capture a signature scent. The Champagne houses have spent generations perfecting these blends, and the result is that bottle of Bollinger or Pol Roger tastes reassuringly familiar whether you're popping it this Christmas or next. We think of it as the winemaker's calling card: a consistent expression of their style that you can rely on, vintage after vintage, which is rather more useful than the lottery of what Mother Nature decided to serve up in any particular year.
Want to know more?
Discuss your requirements with our account managers, Jeremy & Jen
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Personal Service
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Our Sales Team
Speak to one of our teamJeremy Cowan
After managing his own stores and a further stint in independent retail, Jeremy has dedicated 12 years to trade sales in the North West.
Jen Neilan
Twenty years in hospitality later, after curating the wine list for Manchester’s first Neapolitan pizza restaurant, and running a natural wine bar, Jen made the move to the other side of the table.