Grand Reserve 2018

6 Bottle Case (75cl)


  • Rich, toasty and complex
  • Awarded Gold at the IWC awards 2023
  • Free standard UK mainland delivery over £75

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Tasting Notes
Chapel Down Grand Reserve 2018 is a rich, complex, and elegant English sparkling wine, with notes of ripe apple, fresh red berries, and toasted brioche.
Food Pairings
Great as an aperitif or an ideal accompaniment to grilled fish or risotto
Product Description

An exceptional vintage sparkling wine, Chapel Down Grand Reserve 2018 is a blend of the three great sparkling wine grapes, Chardonnay, Pinot Noir and Pinot Meunier. The wine is made from the best fraction of juice and is aged for at least three years in bottle before release. Complex aromas of ripe apples, red berries and toasted brioche are complimented by a rich palate and generous finish.  

Grape Variety

60% Chardonnay, 28% Pinot Noir, 12% Pinot Meunier

For this English sparkling wine, we've taken inspiration from the traditions which have come before. Combining Chardonnay, a white grape variety which provides fruit notes and an elegant finish, and two red grape varieties, Pinot Noir and Pinot Meunier, for greater body and cohesion.

Delivery Information

Free Standard Delivery (2-4 working days) is available on all UK mainland orders over £75.00.
Express Delivery* (1-2 working days) is available from £6.95 per order.
Chapel Down Personalised Brut products are not available with Express Delivery.
Full Delivery & Shipping details here.


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Grand Reserve 2018


To ensure consistent top quality fruit for this wine, we source from a collection of vineyards in Kent, Sussex and Essex. Grapes are grown predominantly on single and double guyot pruning systems, on varied soils including, chalk, clay and loam soils to best benefit the grape varietals grown.


The tradition sparkling method used by producers acorss the globe, starts with wine grapes (both white and red) fermented separately before being mixed together into a special cuvee blend. A small amount of yeast, sugar and wine is added to start the secondary fermentation. This fermentation traps carbon dioxide in the bottle. Bottles are then slowly rotated over time to settle the dead yeast in the neck of the bottle. Finally the dead yeast particles are removed via disgorging, with the wine mixture topped up with a liquer de tirage.