The wine shows lovely aromas of tropical fruit, citrus, spice and yeast.
This elegant, complex, crisp and balanced wine features fine, persistent mouthfeel as well as lingering flavors of fresh apples and lemons
Wine Spectator 90 points - A toasty version, displaying a polished texture and flavors of Golden Delicious apple, pastry and spiced orange peel. This is lively, with a pretty floral note running throughout. Drink now. –AN (Nov 30 2010)
Lovely aromas and flavors of tropical fruit, citrus, spice and yeast. The fine, persistent mousse accents the exceptionally fresh aromas and luminous golden yellow color. This elegant, complex, crisp and balanced Champagne features lingering flavors of fresh apples and lemons. This elegant Grand Brut can be enjoyed upon release or cellared for an additional two to three years or more if aged in magnums or jeraboams.
SERVING SUGGESTIONS: Lively bubbles and a fine, persistent mousse, matched by a crisp body make this a superb wine to be enjoyed with food. This Champagne pairs well with game hens or duck; pomme frittes with subtle horseradish aioli; mushroom tarts with truffle crÃ¨me sauce; wild mushroom ravioli with shaved asaigo; duck confit with crispy leeks; salt baked king salmon; and roasted turkey with chestnut stuffing.
|Wine maker notes
|The wine is aged in modern, stainless steel tanks which allow for perfect temperature control. Once all the base wines are fermented and racked, Chef de Caves Hervé Deschamps meticulously tastes from over 300 wines to choose the most outstanding lots. In addition to grapes from the current vintage, between 10% to 20% of reserve wines from previous vintages are blended into the final cuvée. The bottles are aged in the house's historic champenois aging cellars, which are tunneled directly into the chalky soil of Champagne. The Champagne caves run 50 feet deep and remain at a constant temperature of 52° F.
|Pairs well with game hen or duck, also pomme frittes with subtle horseradish aioli, mushroom tarts with truffle crème sauce, salt baked king salmon and roasted turkey with chestnut stuffing.