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Wine Description
The Story
This wine is produced from various regions, namely 45% of Avize, 40% of Mesnil sur Oger, 8% from Villers-Marmery and 7% of Cramant, Oger and Chouilly.
This wine pleases the eye with its clear robe of bronze highlights, typical of the Chardonnay vintage, and with its dense and smooth effervescence. Delicate and elegant to the nose, this Blanc de Blancs offers a unique aroma, well balanced between elegance, liveliness, minerality and pleasant hints of white flowers and mirabelles. The attack is frank and lively. Then, the wine is elegant to the palate, in perfect harmony with the aromas revealed to the nose. The palate is powerful as well as ripe. A happy mixture of ripe white fruits and pleasant notes of delicate citrus. The finish is expressively pure, with aromas nicely persistent and a subtle hint of brioche. The wine has an interesting cellaring potential.
This Brut Blanc de Blancs, excellent as appetiser, offers a good enough structure to be served with fishes such as Bass, Salmon, Saint-Pierre or even a Saint-Jacques carpaccio or a simple Tuna tartar; could also be grilled or served with a mousseline sauce. This wine could also be the perfect complement of a steamed Sea Bream served on ginger and onions.
Vintage 1982
One of the decade’s best vintages, which can be excellently enjoyed already now. The winter was cold and the spring cool. The cold weather moved the start of the growth season and enabled the vines to avoid spring frosts. The inflorescences, which bloomed in June, enjoyed perfect conditions. The warm and sunny weather continued through summer all the way until early September, when refreshing and needed rains arrived in the area. They saved the grapes from overmaturing. The result was an excellent vintage, which in addition to being high-quality was quantitatively one of the biggest harvests ever. The vintage was favorable especially for blanc de blancs. Stylistically, the wines are giving, heavy and rich in nuances. They are now at an excellent age, but can still endure maturing 5–7 years on the average.