Our Philosophy
At the heart of everything we do lies a simple belief: exceptional wine is about far more than what’s in the glass. It’s the people, the places, the stories and the experiences that bring each bottle to life — and, above all, the people you share it with.
Our Family Team
CO-FOUNDER
Andrew Carter
Andrew spent over twelve years as a senior corporate M&A lawyer, advising multi-national companies, investment banks and private clients on complex, high‑value transactions. Throughout that career, he developed a reputation for precision, organisation and exceptional client service, qualities that would later become central to Millésime Wine.
Alongside his legal work, Andrew’s passion for wine, and particularly Champagne, continued to grow. He travelled to wine regions, met producers and deepened his knowledge through WSET studies. Over time, it became clear that the world he was most inspired by wasn’t the boardroom, but the vineyards, cellars and people behind the bottles he loves.
Driven by the desire to build something more personal and meaningful, Andrew left full‑time legal practice to establish Millésime Wine. Today, he brings together his professional discipline, ability to build trusted relationships and deep wine expertise to create services defined by quality, integrity and genuine passion.
Outside of Millésime Wine, Andrew enjoys golf, going to the gym, cooking and spending fun-filled time with his family and friends.
CO-FOUNDER
Lucy Carter
Lucy brings extensive commercial and financial expertise to Millésime Wine, having built her career within two FTSE 100 companies.
She launched and led a successful sales team in a new growth area before moving into a finance function, giving her a rare blend of commercial understanding, client relationship management and strategic insight.
Her experience in leading teams, managing key accounts and delivering results is complemented by a genuine passion for hospitality and creating memorable experiences, a natural fit for the world of fine wine and Champagne.
At Millésime Wine, Lucy applies this combination of commercial acumen and people‑focused leadership to help shape the business with clarity, structure and a commitment to exceptional client service.
Outside of work, Lucy enjoys spending time with her family, discovering new restaurants and keeping active at the gym.
Founder Q&A
What inspired you to start Millésime Wine?
For both of us, Millésime Wine grew from a genuine love of Champagne, wine and travel, and a desire to turn that passion into something more meaningful and immersive. After years in demanding careers, we realised that life is too short not to pursue the things that inspire us most, challenge us and allow us to be creative. Millésime Wine is our way of building something we truly care about: a space where our enthusiasm for exceptional wine meets the joy of sharing unforgettable experiences with others.
What is your favourite style of Champagne?
Andrew is drawn to blanc de noirs, a style made exclusively from Pinot Noir that, for him, offers greater depth, complexity and a beautiful richness that pairs effortlessly with food, including red meats. Lucy gravitates towards blanc de blancs, a pure Chardonnay expression that she loves for its crispness, finesse and refreshing character, perfect in the sunshine and equally wonderful with delicate white meats and truffle‑led dishes.
What do you most love about the Champagne region?
For us, it’s the sheer diversity of Champagne. No other region produces such a range of styles while maintaining such a strong sense of identity and tradition. Champagne also has an unmatched ability to bring people together, it’s a drink rooted in joy and celebration, and there’s something undeniably special about the sound of a cork popping and watching the bubbles dance around in the glass. It’s a moment that always deserves a “santé”.
What is your most memorable wine experience?
We’ve been lucky enough to explore wine regions around the world including in France, Italy, Argentina, South Africa, Australia, New Zealand and the USA. Franschhoek holds a special place for us as it was where we spent our honeymoon. Its beauty, hospitality and wines made it an unforgettable trip. Another standout was visiting Château Léoville Poyferré in Bordeaux as a family. It is a château we buy en-primeur every year, so experiencing it together felt particularly meaningful.
What is your go-to food and Champagne pairing?
Champagne is wonderfully versatile and is far too often overlooked as a food pairing option. It can work beautifully with everything from red meat to delicate seafood. For Andrew, scallops in a sage, butter and Champagne sauce served with an aged vintage Champagne is a favourite celebratory starter, especially at Christmas. Lucy loves the lightness and freshness of sushi paired with rosé Champagne. Its gentle red fruit flavours and finesse make it the perfect match.
What is something you wish you knew earlier about Champagne?
For Andrew, it’s the importance of food pairing, how the right dish can elevate a Champagne and reveal layers you might otherwise miss. That realisation has inspired him to write a wine‑led cookbook, look out for more details soon. For Lucy, it’s learning to embrace the philosophy of opening the special bottle. Champagne is meant to be enjoyed, not saved indefinitely, and shouldn’t be reserved only for grand occasions. A random Tuesday night is as good as any, no matter what your doctor says..!