Pierre Peters | Vilmart | Jacquesson | Pascal Agrapart
Egly-Ouriet | Jacques Selosse
Tyson Stelzer hosts an intimate dinner showcasing 14 Champagnes from six of Champagne’s finest & most sought-after grower houses.
Unlike the grandes marques, these grower-producers make Champagne in very small quantities, often from a single village or even a single vineyard. Many of their wines are produced in limited allocations, snapped up by collectors long before they reach the broader market.
Tyson Stelzer On..
Jacques Selosse
“…Champagne’s most influential grower, Anselme Selosse…”
Egly-Ouriet - 9/10
“Egly-Ouriet remains the finest grower in Champagne right now.” -
Jacquesson - 9/10
“No Champagne house is on a trajectory of ascent as steep as Jacquesson.”
Pierre Peters - 8/10
“as exactingly primary as NV champagne comes… sourced predominantly from the legendary grand cru of Le Mesnil.” - (on the Cuvee de Reserve)
Vilmart & Cie - 8/10
“Enticingly refined winter champagne from an impeccable grower producer..’” (on the Grande Reserve)
Pascal Agrapart - 7/10
“Pascal Agrapart’s precision and attention to detail is proclaimed from his very first cuvée…”
Friday, November 14th
Hosted by multi-award winning wine writer, television host, producer,
author and Champagne Master - Tyson Stelzer
Dinner: 7pm, 14 Grower Champagnes, paired with 5 courses, $695
The Growers and Their Context in the Champagne Story
These houses are widely recognised as the region’s finest growers, and together they define a movement that has reshaped how Champagne is understood and enjoyed. Where the grandes marques built their fame on consistency and scale, producers like Pierre Péters, Vilmart, Jacquesson, Egly-Ouriet, Agrapart, and Selosse have turned the spotlight toward individuality, terroir, and craft.
For centuries, Champagne’s reputation was shaped by the grandes marques — the great houses whose global reach defined the region. The emergence of visionary growers in the late 20th century created a parallel story: one where identity is tied not to brand, but to vineyard.
At the heart of each estate is a family, often spanning generations, whose vision and meticulous care shape every bottle. This human scale imbues their Champagnes with not just terroir, but a personal signature, driven by a philosophy of letting the land speak through the wine. Their cuvées are not designed to taste the same year after year, but rather to capture the nuance of site, vintage, and vision. This approach has elevated Champagne beyond its image as a drink for celebration, positioning it as one of the world’s great fine wines.
Critics and collectors alike place these growers in a small circle at the very peak of Champagne’s hierarchy. They are admired not only for the precision and quality of their wines, but also for their role in redefining the future of the region — pushing standards higher, championing sustainability, and proving that true luxury lies in authenticity and rarity.
Tyson Stelzer | Our Host
Tyson Stelzer is a multi-award-winning wine writer, television host and producer, author of 18 wine books, international keynote speaker and wine show chairman and judge. He was named The International Wine & Spirit Communicator of the Year 2015 (in the International Wine & Spirit Competition), the Australian Wine Communicator of the Year 2015 and 2013 (The Wine Communicators of Australia) and The International Champagne Writer of the Year 2011 (in The Louis Roederer International Wine Writers’ Awards).
In 2021 he was named the Most Influential Opinion Maker in the annual power list of Who’s Who in Australia by Meininger’s Wine Business International (Germany).
As a television presenter, Tyson is the host and producer of the People of the Vines series. He is the author of six editions of The Champagne Guide, a regular columnist for many magazines, and a contributor to Jancis Robinson’s The Oxford Companion to Wine.
As an international speaker, Tyson has presented at wine events across Australia, France, Italy, Austria, Greece, Montenegro, the US, UK, Japan, Hong Kong, South Africa and New Zealand . He is a regular judge and chairman at wine shows throughout Australia and is a co-creator with UK wine writer Matthew Jukes of The Great Australian Red Competition and The Great New Zealand Pinot Noir Classification. Tyson is a tutor at the Len Evens Tutorial, considered to be the most exclusive wine school in the world.
He is the creator and host of The Champagne Tour, the Advanced Champagne Certificate and of Taste Champagne, the biggest global champagne showcase, with events across Australia, the UK and Hong Kong.
Tyson is the founder and director of Teen Rescue Foundation, a charity to actively discourage and reduce harmful alcohol use and its consequences among under-age teens. He has raised more than $468,000 for charities through his philanthropic initiatives over the past decade.
He is a winner of the Best French Wine Book in Australia 2020 and 2014, Best Digital Wine Book in Australia 2017, Digital Wine Communicator of the Year 2015, Best Wine Book of the Year 2014, Best Trade or Technical Writer of the Year 2013 and the Award for Best Food and Wine Writing 2008.
Tyson Stelzer’s status as a wine writer and author continues to soar.
James Halliday
Stelzer is a persuasive new voice… the new kid on the block with a very bright future.
World of Fine Wine, UK
Tyson Stelzer is one of Australia’s youngest, most serious and greatest wine writers.
John Jens Lamont’s Wine Store, Perth
Of the new generation of Champagne specialists, Tyson Stelzer is certainly one of the most interesting.
Decanter Magazine, UK
Stelzer has been in the game just 15 years but he could well be the next James Halliday, such is his intellect, organisation and communication skills, work ethic, humility and above all his palate.
Wine Business Magazine
tysonstelzer.com
The Champagnes
1st Bracket
NV Pierre Peters Cuvee de Reserve Brut
”It shines in this blend with clarity, precision and excellent freshness of apple, pear, grapefruit and lemon. All the theatrics of his masterful reserve solera build out a backdrop layered with enticing brioche and mixed spice. Its fruit presence contrasts a well-poised malic acid line, with the magnificent frothing salt mineral structure of Le Mesnil singing loud and clear…” - 93 Points, Tyson Stelzer
NV Vilmart & Cie Grand Reserve
”A pristine Grande Reserve that captures the concentration and tension of Vilmart with grand precision. There is wonderful depth of lemon, grapefruit, apple and white peach, accented with fig, even a hint of fennel. Age delivers subtle spice and brioche. The interplay between chalk minerality, malic acidity and gentle phenolic depth is fantastic, defining a classic Vilmart and signature northern Montagne de Reims.” - 93 Points, Tyson Stelzer
NV Champagne Pascal Agrapart Grand Cru Complantée
The NV Extra Brut Grand Cru Complantée emerges from a parcel in Avize interplanted with Pinot Noir, Pinot Meunier, Pinot Blanc, Arbane, Petit Meslier and Chardonnay. Exotic and beguiling in the glass, the Complantée is absolutely gorgeous. Kirsch, red plum, rose petal and spice give the wine striking aromatic intensity and lovely inner perfume. The red grapes seem especially expressive in this release. The Complantée is not an obvious wine, rather it is a Champagne of translucent finesse. - 94 points, Antonio Galloni - Vinous
Salmon carpaccio, toasted almonds, black garlic
2nd Bracket
NV Vilmart & Cie Grand Cellier Premier Cru Brut
”There is a succulent generosity here and this sits beautifully within the graceful style of the northern Montagne and the elegant poise of Vilmart. It leads out with soft white peach and pear fruit, then its lemon and grapefruit tang glides in eloquently, carrying a long finish of fine, saline chalk minerality. The massaging effect of foudres brings a wonderfully harmonious creaminess. Benchmark Grand Cellier.” - 95 Points, Tyson Stelzer
NV Egly-Ouriet Les Vignes de Bisseuil Premier Cru Extra Brut Champagne
”The mood of Egly is upheld with impressive purity and depth here, within the more elegant mood of Bisseuil, and the refinement of a chardonnay lead. Barrel fermentation delivers both creamy texture and the complexity of charcuterie and candle wax. The fruit ripeness extends so far as tropical nuances of star fruit, mango and layers of spice, brightened by fine, glistening chalk minerality, which unites with bright acidity to drive a finish of impressive length. A fine newcomer worthy of the great name of Egly-Ouriet. 94 points. 2017 base: The expansive richness and ripeness of Egly is well tensioned by the cut of chardonnay and the chalk minerality of Bisseuil. Citrus zest and strawberry hull carry a long finish, well massaged by gently creamy texture. It holds good length and zest, promising potential for the next few years.” - 92 Points, Tyson Stelzer
NV Jacquesson ‘Cuvée No. 748’ 2020 Base
”Jacquesson's NV Extra-Brut Cuvée No. 748 (base 2020), the 20th anniversary of this bottling, is gorgeous. Dried pear, crushed flowers, mint, chamomile and spice all grace the palate. The No. 748 is not quite as austere as some recent releases in this series, which means it will drink quite well right out of the gate. Floral notes lift the finish, adding precision and energy. The No. 748 is one of the most elegant and refined editions of this wine I can remember tasting.” - 93 points, Antonio Galloni - Vinous
Mushroom ragout, toasted brioche, ricotta salata
3rd Bracket
2018 Champagne Pascal Agrapart Grand Cru Minéral Blanc de Blancs
“This must be one of the most beguiling and refined 2018s from the Côte des Blancs, managing to retain a tensile, nuanced and detailed complexity in a year that can sometimes be a bit simple. From some of the estate’s chalkiest, shallowest soils, Minéral impresses by setting white peach, bitter almond and dried flowers in a lithe, persistent frame full of leapfrogging details of slate, umami savour and apricot kernel richness, dancing over a long, detailed finish. Terrific.” - 95 points, Tom Hewson, Decanter
2016 Vilmart & Cie Coeur de Cuvee Premier Cru Brut
"The 2016 Brut Coeur de Cuvée is just as impressive as it was last year. It offers a captivating marriage of textural depth and energy, classic Vilmart signatures. Candied citrus, slate, chalk, mint, sage and white pepper confer notable vibrancy throughout. Readers will find a Champagne endowed with considerable dimension and presence. The long finish reverberates effortlessly. - 93 Points, Antonio Galloni, Vinous
2013 Jacquesson Avize Grand Cru Champ Cain Extra Brut
"The 2013 Extra-Brut Avize Champ Caïn Grand Cru is a fabulous example of the year as seen from these old-vine blocks planted in 1962. Rich and luxurious, the 2013 possesses notable vertical intensity to play off its considerable depth. Lemon confit, white flowers, graphite, sage and menthol infuse the palate with tons of textural resonance. The 2013 is approachable now, but it remains a young, dense Champagne. There’s just another register of intensity vis-a-vis the other wines in this tasting. Bottled with no dosage." - 96 points. Antonio Galloni, Vinous
Tiger prawns, nduja and cauliflower veloute
4th Bracket
NV Jacques Selosse Initial Blanc de Blancs Champagne
"Signature Selosse, such is the bombastic complexity and volume of V.O. that it resembles mature white burgundy as much as it does champagne. It reverberates with orange rind, fruit mince spice and fruit cake of impressive ripeness, body and complexity. The hard chalk of the top of the hill infuses definition and structure, brimming with fine chalk minerality of impressive carry, uniting with grapefruit pith texture and grand acid line that drive a long and accurate finish.” - 95 Points, Tyson Stelzer
2019 Champagne Pascal Agrapart Grand Cru EXP Blanc de Blancs
”this is simply a magnificent, one-of-a-kind Blanc de Blancs: complex, floral and crystalline - without the traditional autolytic notes of a standard tirage, but instead, a purity and delicacy that is second to none. The finish is seriously long as well, streaked with chalk, sap and candied lemon notes.” - Bibendum
2015 Egly-Ouriet Grand Cru Millesime Champagne
"The wine bursts from the glass with an evocative bouquet of pear, red plum and fresh bread, mingling with vibrant citrus nuances. On the palate, it is deep, full-bodied and layered, showcasing remarkable concentration and a crystalline core of fruit. A bright spine of acidity and abundant chalky extract provide both structure and sensation of freshness, culminating in a persistent, reverberating finish.” - 97+ points, Kristaps Karklins, The Wine Advocate
Butter poached crayfish, nori buerre blanc
5th Bracket
NV Egly-Ouriet Grand Cru Blanc de Noirs Les Crayères Vieilles Vignes
"This warm amphitheatre high up the Ambonnay slope epitomises the golden sunlight, glowing warmth and magnificent mineral expression of Egly-Ouriet and gives birth to his finest cuvée of all. In sheer length, line and juxtaposition between exacting chalk mineral focus and grandeur of other-worldly depths, this is one of the greatest sparkling pinots on the planet. An anthem to pinot noir, the depth and complexity on parade here are of grand cru Burgundian proportions, welling up from a deep core of black cherries, black plums and figs, erupting with hedonistic layers of violets, plum liqueur, fruit mince spice, dark chocolate and vanilla nougat." - 98 Points, Tyson Stelzer
2013 Jacquesson Dizy Terres Rouges Extra Brut Millesime
”… the 2013 Extra-Brut Premier Cru Dizy - Terres Rouges is the latest iteration of a site formerly rendered as a macerated rosé. Offering up notes of crisp yellow orchard fruit, nougat, hints of honeycomb and white flowers, it's medium to full-bodied, layered and seamless, with an elegantly vinous profile, effortless balance and a pretty pinpoint mousse. Classy and understated, this has turned out beautifully.” - 95 Points, William Kelly, The Wine Advocate
Roast chicken, potato galette, petite watercress