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Wine Description
The Story
“A WELL-STRUCTURED BRUT CHAMPAGNE BOASTING FRESH AND FRUITY NOTES.”
The non-vintage Brut Champagne is aged for at least 2 years in our cellars, even though the legal minimum ageing requirement is only 15 months. Several crus make up the blend.
Blend:Different cru wines from the Champagne region are harmoniously blended to reveal magnificent fruity structure, and unparalleled elegance.
Appearance:Pale yellow in colour with turquoise tinges, and a ribbon of fine and delicate bubbles. A fine mousse forms a harmonious sweeping string of bubbles.
Nose:Intense floral and whitefruit aromas, developingnotes of honeysuckle, pear and sweetcitrus fruits.
Palate:Delicate on the palate, characterised by finesse and elegance. Impressive aromatic breadth, creamy texture, appealing freshness, a fruit extravaganza.
For an aperitif, best served at 7 - 8°C.
With food, best served at 10 - 12°C.
Food and wine pairings:
Aperitif: Mini chicken skewers
Starter: Oysters in a Champagne Sabayon
Main: Peking Duck in Soya sauce
Dessert: Red fruit Tiramisu
Awards:
- Silver medal – International Wine & Spirit Competition 2012
- Bronze medal – International Wine Challenge 2012
- Gold medal – Vinalies Internationales 2010
Wine Information
The Brut Réserve is aged for at least 3 years in our cellars, even though the legal minimum ageing requirement is 15 months.
150 different crus make up the blend. Reserve wines account for 15 - 35% of the blend to maintain the Brut Réserve’s consistency of quality and style from one year to the next.
20% chardonnay imparting elegance and finesse,
40% pinot noir for roundness and structure,
40% pinot meunier for fruit character.
Appearance:
Pale yellow with silver tinges, brilliant and crystalclear revealing a persistent ribbon of delicate bubbles.
Nose:
Initially restrained, fresh white fruit aromas of apple, pear and peach intermingle with curry and turmeric spices. As the bouquet becomes more expressive, ripe fruit notes jostle for position.
Palate:
Clean on the attack, elegant and complex, a delicate bead imparts freshness on the finish.
As an aperitif, best served at 7 - 8°C.
With food, best served at 10 - 12°C.
