Champagne Dhondt Grellet
£100.00
– bottle
(75cl)
Limited availability
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Champagne Dhondt-Grellet, Cramant, Blanc de Blancs, Grand Cru, Extra Bru (Base 2019)
White
Not ready
Full Bodied
Dry
12.0% Alcohol
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£172.00
– bottle
(75cl)
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Champagne Dhondt Grellet, Les Nogers, Blanc de Blancs, 1er Cru, Extra Br (Base 2017)
White
Not ready
Full Bodied
Dry
12.0% Alcohol
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£179.10
– magnum
(150cl)
Limited availability
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Champagne Dhondt Grellet, Les Terres Fines, Blanc de Blancs, 1er Cru, Extra Brut (Base 2018)
White
Ready - youthful
Full Bodied
Dry
12.0% Alcohol
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£439.00
– magnum
(150cl)
Limited availability
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Champagne Dhondt Grellet, Les Nogers, Blanc de Blancs, 1er Cru, Extra Br (Base 2017)
White
Not ready
Full Bodied
Dry
12.0% Alcohol
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Available in bond
Champagne Dhondt-Grellet, Les Terres Fines, Blanc de Blancs, 1er Cru, Extra Brut
White
Ready - at best
Full Bodied
Dry
12.0% Alcohol
Find out more
Available in bond
2014 Champagne Dhondt-Grellet, Les Nogers, Blanc de Blancs, 1er Cru, Extra Brut
White
2014
Ready - at best
Full Bodied
Dry
12.0% Alcohol
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Available in bond
Champagne Dhondt-Grellet, Dans un Premier Temps, Extra Brut
White
Ready - at best
Full Bodied
Dry
12.0% Alcohol
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Available in bond
Champagne Dhondt-Grellet, Cramant, Blanc de Blancs, Grand Cru, Extra Brut
White
Ready - at best
Full Bodied
Dry
12.0% Alcohol
Find out more
Available in bond
Champagne Dhondt Grellet, Les Nogers Vertical (2012 to 2014) Three- Bottle Assortment Case
White
Not ready
Full Bodied
Dry
12.0% Alcohol
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Available in bond
2018 Champagne Dhondt-Grellet, Les Nogers, Blanc de Blancs, 1er Cru, Extra Brut
White
2018
Not ready
Full Bodied
Dry
12.0% Alcohol
Find out more
Champagne Dhondt-Grellet is a small, family-owned producer in the Côte des Blancs region of Champagne, France. The Côte des Blancs is renowned for its Chardonnay vineyards, and many producers in this area, including Dhondt-Grellet, often focus on producing Blanc de Blancs Champagne, made exclusively from Chardonnay grapes.
Dhondt-Grellet emphasises traditional and meticulous production methods. This includes hand-harvesting grapes, using conventional pressing techniques, and extended ageing on the lees to develop complex flavours.