Champagne Collet

Brut NV

Winner Top 100 Sparkling Wines
Grape Varieties
Meunier (50%) Marne, Grand Est, France
Chardonnay (30%) Marne, Grand Est, France
Pinot Noir (20%) Marne, Grand Est, France
Country of Origin
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling White
Recommended Retail Price
RRP AU $83.25

Lively, lemon verbena nose. Quite light and pithy, tight, crystalline and linear. A citrusy, herb-tinged aperitif-style with subtle complexity on the palate and good length. It tastes a bit more oxidative with the dish, not a great match, sadly.

Toasty brioche bouquet with hints of almond meal. Powerful and rich with intense nutty, toasty complexity and a long powerful finish. The wine?s nutty complexity is enhanced by the pairing with the hashbrown.

Lifted, complex and attractive. Rich and full nose. Nice acidity driving the palate. Good length. A good match with the dish, long and lingering

Lifted grapefruit and citrus aromas underpinned by a touch of toasted nuts. Chewy textured and grainy mid palate flavours, finishing with fine acidity, excellent freshness and refinement. The food pairing works well. The wine has plenty of complexity and the fullness of the potato and the sour-cream sauce compliment and promote the wines flavours. However the pairing would have been even better if the wine was drier or the hash-brown had more texture and toasted flavours.

A wine that is restrained in the glass, but opens up to have wonderful aromas of nuts, green apples. Lovely linear acidity on the palate, clean and fresh, yet powerful and complex

Pale to mid yellow gold. Intense dried apple and nuts. Some creamy palate mouthfeel with hints of apple and lemon curd and a toasty finish. Wine had just enough weight and flavour to match dish.

Simple fruit aroma ? some limeiness and bright fruit. No yeasty goodness. Simple wine. Palate is better with some good aged toastiness carrying the wine through to a pleasing length. Not bad. With Food ? works. Acid/toasty with weel balanced wine works a treat.

The Sparkling Wines were judged with

Potato and apple hashbrown with saffron

Presented by chef Marcell Kustos


  • 2 pc baking potatoes, peeled and grated
  • 1 pc Granny Smith, peeled and grated
  • 1 pinch saffron
  • 3 Tbsp flour
  • 6 Tbsp oil
  • Sour cream for serving


  1. Add salt, saffron to the grated potatoes and microwave for 3 minutes.
  2. Add the grated apples and flour.
  3. Shape patties and fry each side for 3 minutes or until golden and crispy outside.
  4. Serve it with sour cream.