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New in the 2012-2013 edition

  • More than double the size of the 2011 edition, with 356 pages reviewing and rating more than 400 champagnes.
  • The most up-to-date champagne guide, featuring all the latest, freshest releases, all tasted recently.
  • Fully independent assessments – no marketing spin and no advertising.
  • Profiles and ratings of almost 100 champagne producers, from the smallest growers to the largest houses.
  • Fully updated and frank commentary on all the current issues facing Champagne: Global warming, expanding boundaries, excessive yields, antiquated cru system, and how to avoid corked, stale and lightstruck champagnes.
  • New chapters on capturing minerality, making sense of biodynamics and organics, the latest trends in dosage and the grower versus house dilemma.
  • Champagne Hall of Honour, ranking the best producers in Champagne this year and the best champagnes of the year under $60, under $100, under $200, at any price, and the best blanc de blancs, blanc de noirs, rosé and low dosage champagnes.
  • Everything you need to know about how champagne is grown and made and how to buy, open, serve and storechampagne.
  • The most detailed and up-to-date mapsof Champagne in print.
  • More than 500 photographs.
  • Guide to visiting Champagne.
  • Index of champagnes by score.
  • Glossary of champagne language.
  • Top forty Australian sparkling wines.
  • Fully updated Australian retail directory.

All for less than the price of even a cheap bottle of champagne!

International Champagne Writer of the Year - Shortlisted

Preview Content


Contents and list of producers featured

Sample champagne house profile: Krug


It was a tremendous honour to be named International Champagne Writer of the Year 2011 in The Louis Roederer International Wine Writers’ Awards for The Champagne Guide 2011, bringing this award to Australia for the very first time. But this book in no way rests on the laurels of the last. The 2012-2013 edition is more than double the size, providing even more detailed insights into more than twice as many champagnes (more than 400 from almost 100 different makers), every bottle of which has been tasted recently. More…


Has champagne lost its sparkle? Last year I raised the alarm on champagnes arriving in the market out of condition, reporting one bottle in ten on the shelves to be faulty. This year I have delved deeper, retasting the same cuvées at different times and in different countries. The findings are shocking. More…

Tyson Stelzer