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Champagne Cru New Zealand

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About us

We bring you beautiful champagnes made by small family owned producers that both grow and make their own champagne. These boutique grower champagne producers are from gorgeous pockets of the champagne region that has exception terroir, with Grand Cru and Premier Cru status, that are hard to find in Champagne, let alone be available in New Zealand. Our story began in 2019 when we attended my god daughter's Birthday in a chateau in Champagne. After exploring the region, being absolutely mesmerised by the beauty of authentic french country and countryside, tasting the most delicious champagnes, and meeting some fantastic small family owned boutique producers behind them, we thought, we need to share this with New Zealand. The founder of Champagne Cru, Ash Lomberg, (initially from the New Zealand champagne scene and now based in the Netherlands) has worked hard to find some of the best Grand Cru and Premier Cru vineyards in Champagne. What he has discovered is the most exquisite champagnes produced from small villages that grow grapes for some of the most famous prestige cuvée's. We are excited and privileged to bring these beautiful champagnes to New Zealand. All champagne listed by Champagne Cru are of the Grand Cru or Premier Cru status.


The story of Champagne dates back to the 5th Century when the Romans recognised the poor, chalky, clay-based soil of Reims resulted in really good tasting wine! These challenging conditions mean vines need to go deep for their water and nutrient supply resulting in a high acid to sugar ratio giving champagne its superb character. Of the 319 villages (“Crus”) in the Champagne region, there are currently only 17 villages that have been granted the prestigious “Grand Cru” classification and 42 granted the “Premier Cru” classification. Grand Cru and Premier Cru classifications are awarded to vineyards (as opposed to the companies that make the champagne). The Grand Cru and Premier Cru status is highly sort after and is strictly controlled by the Champagne Wines Committee.
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Roger Manceaux

[pronounced Wroh-jay Mon-sue]
Patrick Manceaux’s great grandfather was a cellar master, and his grandfather was a cooper (made wine barrels). When Patrick’s father, Roger Manceaux, was a boy, he was told that if he did well in his school exams he could have a bicycle or a plot of vines. Thankfully he must have done alright as he chose the vines and in his first year’s harvest he was able to buy himself his own bicycle with the proceeds. Roger began producing champagne in his own name in the late 50’s early 60’s. Today the house owns approximately 13 hectares spread out over almost 80 plots. As their vines are situated in different Crus, Champagne Roger Manceaux offers a range of blends that reflect the different attributes the various terrains provide. Some of Roger Manceaux’s vines are 45 years old and Patrick says the old vines have more flavour : )
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Charles Hubert

[pronounced Sharl Who-bear]
In the early 1930’s Charles Hubert’s grandfather produced champagne in his cellar, disgorging on the fly, and making his vintages available to a small group of local clientele. In 1984 Charles Hubert’s father founded the Charles Hubert brand and began selling his champagne under the Champagne Charles Hubert brand. In 2009 the current Charles Hubert took over the family farm following formal training in oenology and viticulture, and experience working with an oenology consulting firm. The qualities of the different champagnes offered by Charles Hubert are made in the purest Charles Hubert family tradition, born from a subtle blend of know-how, combining tradition and modernity, and their exceptional terroir. Charles Hubert vines are grown just a stones throw away from some very well-known and highly regarded champagnes, producing bottles up to $5600 NZD.
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[pronounced Voo-vay-suh]
The Vauversin family have been making wine in the Grand Cru village of Oger since 1640. Up until 1928, several generations of Vauversins’ also selected, grafted and cultivated their own Chardonnay vines. The family has been growing Chardonnay exclusively and making wine since the 17th Century, so I don’t doubt it when they say that Chardonnay is in their genes! More lately, Vauversin has been exploring permaculture through enriching plots with seedlings of cereals, flowers, aromatic plants and various tree species to protect the vineyard from climatic variations. Vauversin Champagne is vinified with local yeast from wines and is not filtered. The riddling of course all takes place by hand in a natural cellar. The winery received certification in 2014 making it the first organic company in Oger. Current bottle production is only 18,000 per annum. Vauversin’s vines are grown a stones throw away from the vines of a well respected Champagne that retails upwards from $676NZD per bottle.