What do church organs and high-powered motorbikes have in common? They’re winemaker Michel Parisot’s hobbies – his downtime from making sublime Champagnes. It’s a fitting portrait of a winemaker whose trademark approach to this most traditional of fizzes is decidedly unconventional. Michel is all about maximum flavour. He picks the Pinot Noir grapes as late as possible for as much aromatic flavour as possible. Michel then uses only the first press of the grapes – guaranteeing freshness. He also ages the wines for a minimum of four years – far longer than the requisite 30 months. The result is a rosé Champagne which punches well above its price point. It has moreish flavours of redcurrant and raspberries. And the creamy texture is perfect with puddings, especially fruit-based ones.