A rare taste of Champagne is coming to Spicers Peak Lodge

Megan Nunn’s adventures in champagne began like most – she fell in love with one of the big well-known champagne houses and began exploring.

“I just wanted to invest my time in this glorious style of wine” she said.

Nunn embarked on a mission to learn as much as she could about the world’s most celebrated drop and began taking regular trips to France and tasting her way around the famous region.

But it was when she discovered Champagne is also home to hundreds of small producers that things really got interesting. These were farming families often with just one or two hectares of land behind their homes, growing beautiful grapes and making small batches of exquisite natural, organic champagne.

Megan Nunn with 11th generation winemaker Yannick Doyard.


“One of the growers told me a few years ago, the terroir changes every 50 metres – this might have more chalk or more red clay or be more east exposing… and that’s what makes Champagne a unique region with such diversity.

Nunn says there are around 2000 small growers among the 19000 houses in Champagne and through her company Winnifred’s she has made it her mission in life to bring as many as she can of these unsung champagnes to the attention of Australians.


Doyard Champange will be among the five small grower champagnes tasted at the Spicer Peak Lodge masterclass.

Megan hosted on March 2nd 2019 a masterclass over a long lingering five-course lunch at Queensland’s highest altitude luxury retreat, Spicers Peak Lodge, with tastings of five small grower champagnes.

It was a chance to taste and compare some of these rare, vibrant champagnes and hear their stories, in relaxed company and with food by Peak Lodge chef Dean Alsford.



Spicers Peak Lodge cabin at night beside pool

Spicers Peak Lodge is 1100m above sea level with stunning mountain views in the Maryvale area, two hours west of Brisbane.

Tickets are $225 which includes a glass of Perrier Jouet and canapes on arrival. To book call 300 253 103.