Tasting notes:

A full-bodied fizz that is bursting with character, this Rubis Velours Champagne is best placed alongside food, rather than served as an aperitif. Indeed, it could be the sparkling wine for steak tartare, should you opt for fizz over still red wine. Deep copper-coloured, with aromas of tea leaf and old furniture, it has a mature look and scent. In the mouth, it’s rich but fresh, with flavours of stewed cherry and rhubarb, beeswax and roasted nuts, with a finish featuring a lingering note of tangerine and coffee bean. (Patrick Schmitt MW)