Jilly Goolden – Daily Mail Online
“This is English — and all the better for it. It manages to do everything a good champagne should. It’s soft, delicate, subtle and incredibly moreish.
I’m convinced it’s from the South Downs, where the best English fizz is from. Believe it or not, the average temperature is marginally warmer than in Champagne itself. Making champagne this good is like climbing Everest — and they’ve done it. Hooray!”