Maison Huiban, Paul Augustin, Brut, NV - Magnum
Maison Huiban, Paul Augustin, Brut, NV - Magnum
- 150cl
- 12%
- White Sparkling
- Chardonnay, Pinot Noir, Pinot Meunier
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Optimal drinking window: 2026 - 2032
Paul Augustin is Maison Huiban's Brut NV, and it comes from the Cognac-adjacent pocket of Champagne country around Jonzac in Charente; a warmer, southern latitude that gives the wine a generous, rounded character without sacrificing freshness. Crisp orchard fruit, white peach, and toasted brioche sit on a palate that's lively and finely textured, with a clean mineral thread running through to the finish. This is accessible, well-balanced fizz that knows exactly what it wants to be.
We find it a genuinely versatile pour; as happy with oysters and smoked salmon as it is with roast chicken or a good soft cheese.
As a non-vintage Brut designed for near-term drinking, Paul Augustin is at its most vibrant and expressive right now. The primary orchard fruit and fine mousse are in their prime, and the toasty, brioche character sits in pleasing balance with the acidity. Over the next couple of years it will hold well, perhaps developing a little more honeyed richness as the fruit integrates further.
Tasting Notes
AppearancePale gold with a persistent stream of fine bubbles and a clean, bright rim.
NoseCrisp apple and ripe pear lead, followed by white peach and a light citrus blossom lift. There's a pleasing undertone of toasted brioche and roasted almond that adds warmth without weight.
PalateFresh and nicely textured, with lively acidity carrying orchard fruit and lemon zest across a fine, delicate mousse. Subtle pastry notes weave through the mid-palate, adding just enough richness to keep things interesting.
FinishClean and mineral, with good length and no rough edges.
Overall impressionA generous, well-balanced fizz that punches above its price point and earns its place at the table.
Food Pairings
In Charente, you'd find a wine like this poured alongside plateau de fruits de mer — oysters, langoustines, and whelks straight from the Atlantic coast just to the west. Locals also pair sparkling wines with the region's celebrated butter-enriched dishes: think sole meunière or a simple roast chicken basted in Charentais butter. Goat's cheeses from the Loire, just to the north, are a natural match too — Crottin de Chavignol or a young Selles-sur-Cher alongside a cold glass would make a very fine lunch. Smoked eel or salmon with crème fraîche on rye is another classic pairing that the wine's acidity handles with ease.
We think this wine would go well with
Serve well chilled at around 7-9°C — cold enough to keep the mousse lively, but not so cold that the fruit closes down. No need to decant; simply pour straight from the fridge into a tulip-shaped flute or a wider white wine glass if you want the toasty, brioche notes to open up a little more. A wider bowl gives the nose more room to breathe, which suits this wine's generosity.
The vineyards around Jonzac in Charente sit on limestone-rich soils that lend a clean, mineral precision to the wines. The climate here runs warmer than the classic Champagne heartland further north, which encourages riper orchard fruit character and a naturally generous palate weight. That warmth is tempered by Atlantic influence, keeping acidity fresh and the mousse fine. The result is a style that leans into richness without losing its structural backbone.
Crémant wines produced in France outside the Champagne AOC must follow the traditional method of secondary fermentation in bottle, with a minimum of nine months on lees. The rules govern permitted grape varieties, yields, and disgorgement practices, ensuring a level of quality and consistency across the category. Crémant sits in a interesting position — made with the same rigour as Champagne but without the postcode premium, which makes it one of the better-value categories in sparkling wine. Paul Augustin, produced in Charente, plays in this space: traditional method discipline, warmer-climate generosity.
FAQs
What does Paul Augustin Brut taste like?
Think crisp apple, ripe pear, and white peach with a thread of lemon zest and a toasted brioche warmth underneath. The mousse is fine and lively, the finish clean and mineral. It's a generous style with good freshness and balance.
When should I drink this wine?
It's drinking well right now and will hold until around 2029. As a non-vintage Brut, it's made for near-term enjoyment rather than long cellaring — the primary fruit and fine bubbles are at their best in the next two to three years.
What food does it pair well with?
It's a versatile pour. Oysters and smoked salmon are the classic matches, but it's equally good with tempura prawns, roast chicken, or a soft-ripened cheese. The acidity handles rich, buttery dishes well, and it works just as well as an aperitif on its own.
How should I serve it?
Serve well chilled at around 7-9°C. No need to decant — pour straight from the fridge. A tulip flute keeps the bubbles focused, but a wider white wine glass will open up the toasty, brioche notes if you want a little more from the nose.
Is it worth cellaring?
Not particularly. This is a non-vintage Brut built for freshness and immediate pleasure, and that's where it shines. The mousse, acidity, and orchard fruit are all at their peak now. Drink it within the next two to three years rather than squirrelling it away.
How does it compare to Champagne?
It's made using the same traditional method as Champagne — secondary fermentation in bottle, time on lees, disgorgement — but comes from the warmer Charente region further south. That gives it a slightly rounder, more generous fruit character than the leaner, more austere style of the northern Champagne heartland. Same rigour, different postcode, and considerably friendlier on the wallet.
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