Woodbridge Champagne Cellars


Cuvée Nicolas François Billecart Brut Champagne Blend 2006

David T

Nose reveals macerated fruits of; green apples, pineapple, sour & macerated lemon, limes, kiwi, white peach, golden apple, candle /beeswax, understated white spice, limestone & volcanic powder, sea fossils & spray, caramel, vanillin, light herbaceousness, mint, yeast, bread dough, notes of melted brown sugar with white flowers, jasmine and yellow lilies.

The mouthfeel is lush & beautiful. The mousse so soft. The acidity is finely focused & lively. Slightly less (than the nose) macerated fruits notes of; green apples, pineapple, sour & macerated lemon, limes, kiwi, white peach, golden apple, candle /beeswax, understated white spice with perfect razor blade penetration on the tongue, Fine limestone & grey volcanic powder, sea fossils & spray, melted caramel, vanillin, light herbaceousness, mint, yeast, bread dough, used wood presence, notes of melted brown sugar with brighter white flowers, jasmine, mixed greens, and yellow lilies than the nose.

Steal at $99.
— 5 days ago

Paul, Paul and 28 others liked this

Ulysse Collin

Les Pierrières Extra Brut Blanc de Blancs Champagne Chardonnay

Les Pierrières i noticed need 6 to 7 years at least to begin to show what they have in the core...this really showed well as the initial acidity of young days has come down a tad and replaced by brioche type flavors...delicious...this is a 2014 — 6 days ago

Mario, Francis le and 5 others liked this


Grande Cuvée Brut Champagne Blend

Celebrating 6 years of wonderful marriage with my beautiful bride, @Krystal Vento 🍾🥂

This 168 was firing on all cylinders and provided a stunning introduction to what ended up being a lovely evening full of great food and wine.
— a day ago

Krystal Vento
with Krystal
Alex, Jan and 19 others liked this
David T

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Happy Birthday 🎉🎈🎂
James Forsyth

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Dom Ruinart Brut Blanc de Blancs Champagne Chardonnay 1777

Happy Global Champagne Day! 🍾🥂
To celebrate the occasion, we’re having some of our favorite champagne — Ruinart, Blanc de Blancs. Made entirely of premiers crus Chardonnay grapes that hail primarily from Montagne de Reims and Côte de Blancs, Champagne, France.
Love the autolytic character, richness, and tart stone notes. Soft bubbles, toasty almonds, brioche, bread dough, biscuit, dried white blossom, peach, apple, and pear.
NV (non-vintage). ABV 12.5%.
— 5 days ago

with Deked1
Deked1, Dawn and 15 others liked this

Pol Roger

Sir Winston Churchill Brut Champagne Chardonnay Pinot Noir 2008

The welcome bubbles for the Downs Club Grand Cru Burgundy evening. Apparently the actual blend is a secret but most of us there including the importer felt that Pinot Noir was in the majority. Very toasty and full bodied with a mineral/saline streak. Rambunctious like the man himself. Jancis used the word “burly”. Great intensity and length - drink now to 2030. — 5 days ago

Eric, Severn and 32 others liked this
Bob McDonald

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@Ron R Winston would have the answer. Also he would be into his 2nd bottle by late afternoon. 😀
Peter van den Besselaar

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What a great night you had!
Bob McDonald

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Certainly was Peter. Very lucky.


Brut Réserve Champagne Blend

A plethora of fine, persistent bubbles in the glass. Really pretty golden straw color here. Big splashes of pear and apples up front with some delicious honey. Just a touch of wild strawberry and redcurrant express themselves but the creamy lemon aromas really set this baby off.

Billecart-Salmon is a known quantity. There are no real surprises here and honestly few champagnes can do that year in and year out without getting stale. They absolutely get it right. Taut structure with harmonious balance. Delicate yet forceful, this is a rich bubbly with plenty of depth and character.

Stone fruits introduce the intense palate with the customary brioche showing too. Roasted hazelnuts and dried herbs. The red fruits are particularly generous on the palate. A wonderfully attractive champagne.
— 5 days ago

Ira, Dawn and 12 others liked this



A.D. Coutelas

Elixir Rosé Champagne

Ron R

A pleasant surprise, albeit showing a hint of maturity on the palate.
Nose displays strawberries with a wisp of mushrooms. Palate is bold and vigorous. This all about energy power. Overall, excellent. I just caught this in its old man phase. Certainly, a producer to watch.
Mo wasn’t feeling it, but I have assumed editorial liberties (and it came from our cellar).
— 4 days ago

Mo SalemAnne-marie Beausejour
with Mo and Anne-marie
Peter, Adam and 42 others liked this


PN VZ15 Brut Champagne Pinot Noir

Had to pop one... way too early. Wine is glorious gold in glass... still tightly wound and reticent. Opened up over the course of an hour to display plenty of rich, ripe dark red and black fruit. Powerful weight, noticeable structure, vivid acidity. Long persistent finish. Think I’ll hold my remaining six. But kudos to a very influential house for bringing forth something totally new. Holds it own alongside Grand Annee and RD.
— 8 days ago

Bryan, Shay and 4 others liked this

Charles Heidsieck

Rosé Réserve Brut Champagne Blend

David T

We’ve had their N/V Blanc but, haven’t had their Rose in awhile. Quite good.

Mousse is very refined. Great mouthfeel. Blood orange, tangerine, rhubarb notes, poached strawberries, black cherries, watermelon near the rind, white spice, oyster shell, grainy chalk, grey volcanics, saline, dry yeast, baguette crust, mint with pink roses dominate with shades of red roses. The acidity is lively. The finish is, pleasantly rich, elegant, well balanced & polished persistent for minutes falling into minerals & spice.
— 12 days ago

Severn, Ryan and 29 others liked this
Ryan Vento

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Love the napkin
Neil Valenzuela

Neil Valenzuela

Nice spread! Awesome champagne 🍾
Shay A

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Their rosé, in the right base year, can be spectacular!


Chamery 1er Cru Brut C. de Rosé Blend

Josh M

Beautiful as always. Some of the primary fruit notes are fading into the background, minerals becoming more prominent. Still, dominated by red fruit wrapped around a core of mineral and acid, though a bit more austere than the last bottle I tried. Intense acid makes this best with food. — 11 days ago

Manny, "Odedi" and 27 others liked this