'There is champagne, and then there is Selosse. Anselme, the shy philosopher-winemaker who has made the brand a cult wine, doesn't like rules. He tries things his own way. Substance is made in a solera (like sherry) and gets a lot of depth. It's food champagne and, should you get a hold of a bottle, it might even need to be decanted. A classic beauty will take a bit of time and coaxing to shed her layers.'
Kevin Judd was the man behind Cloudy Bay for 25 years and set up his own company in 2008. This is simply better than anything coming from his old employer...
A light style of gin - hints of juniper and herbs which make a lovely, light, refreshing alternative to bigger juniper focused London Dry Gins.
PRE-ORDER OFFER PLACE ORDER BY 7th APRIL 2017, WINE AVAILABLE WEEK STARTING 17th APRIL