| Region | |
|---|---|
| Subregion | France > Champagne |
| Colour | White |
| Type | Sparkling |
Assemblage of 2009, 2008, 2007, 2006, 2005 and 2004. Tirage 2010. 80% into oak. Dosage 4 g/l – concentrated grape must only. 100% Pinot Noir. No malolactic fermentation but low sulphites means that sometimes it does take place. Light, fresh, distinctive nose. Lots of apple aromas. Quite demanding but very broad and complex on the palate. Bone dry and tense on the end. All on the end as in good burgundy.
(all pinot noir from Ambonnay; L10-12): Light gold. Spicy blood orange and strawberry on the nose, with subtle floral pastille and musky herbal character. Bitter cherry and orange pith flavors are impressively concentrated and focused. Aeration brings up a sweeter raspberry quality that carries through a long, incisive, smoke-tinged finish. This powerful Champagne could handle the richest cheeses and charcuterie with ease.
Brut champagne made only from Pinot Noir. From a terroir that expresses power and length. This champagne uses 70% of wine with no malolactic fermentation. As with blanc de blancs, this blanc de noirs is made from 5 to 6 vintages vinified in 70% small barrels. This champagne has a sustained gold color. The powerful nose is marked by red fruits with hints of dried fruit and candied fruit. The palate is powerful and muscular all in balance with freshness.
