Grande Cuvée 173ème Edition NV (10's)

A masterpiece of vinous complexity and precision, built around the primary harvest of 2017 and enriched by a masterly selection of reserve wines spanning more than a decade. The nose opens with a sumptuous, captivating bouquet of candied citrus, orange marmalade, acacia flowers, fresh ginger, and toasted hazelnuts, underpinned by deep autolytic layers of warm brioche, marzipan, and sweet baking spice.

On the palate, this cuvée displays remarkable presence and structural depth. The entry is lively and vibrant yet remarkably creamy, carried by ultra-fine, seamless bubbles. The richness of baked golden apple, dried orchard fruit, and toasted nuts is effortlessly counterbalanced by a razor-sharp, refreshing acidity and a signature chalky, saline minerality. The finish is phenomenally long, tapering off with lingering notes of bitter orange peel, crushed limestone, and subtle brioche toast. A Champagne of majestic balance, exquisite today yet destined to evolve beautifully over the next three decades.

Based on the harvest of 2017. A blend of 150 wines from 13 different years. The youngest is from the year 2017 and the oldest dates back to 2001. 31% reserve wines. 44% Pinot Noir, 34% Chardonnay and 22% Meunier.

This wine opens with a refined and expressive bouquet, showcasing green apple, lime zest, and subtle stone‑fruit nuances. Delicate layers of brioche, spearmint, and finely integrated oak add depth and sophistication, giving the nose both intensity and elegance. On the palate, the wine is dry, pure, and razor‑crisp, driven by a focused, linear structure. The acidity is vibrant yet harmonious, carrying flavours of zesty lemon, green apple, and understated toasty brioche. A lingering mineral finish underscores its precision and finesse, leaving a clean, refreshing impression. – JL 95p (Jan 2026)

Recommendations: Ideal with fresh oysters, grilled scallops, poached white fish, or sushi—its acidity and minerality elevate delicate marine flavours. Also perfect match to truffle risotto. Serve at 8-10C. A brief 20‑minute decant enhances the wine’s aromatic detail and brings greater dimension to the palate.