The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Wine Description
The Story
The Champagne has a luminous, satiny and quite fluid appearance, yellow gold in color with deep straw yellow reflections in the glass. It is animated by fine and lively bubbles which feed a persistent bead. The visual sensation announces a rich and nuanced wine.
The first nose affirms the fruity and gourmet character of Champagne, with notes reminiscent of quince compote, warm buttered apple, wild strawberry, mirabelle plum, sweet almond, cumin, honey. Aeration of the Champagne reveals notes of gingerbread, candied pomelo, mandarin, nectarine, cherry, roasted pineapple, honeysuckle, marmalade, apricot, pomegranate, fig, of cinnamon.
The contact in the palate is suave and fresh, with a creamy and melted effervescence. The wine develops a pulpy and velvety fruity substance, supported by an orange and pomelo acidity. The mid-palate is orchestrated by a predominantly clayey-chalky and clayey-sandy minerality, which gives frankness, delicacy, fruity volume, iodized salinity and length on the palate. The finely balanced whole succeeds in the synthesis of a greedy and fleshy fruity substance, with a slender freshness with fruity nuances dominated by yellow and exotic fruits. The careful dosage enhances a melting, delicately iodized and seductive finish.
Noir Extra-brut is a refined Champagne that has the fruity richness, the character and the elegance necessary to accompany your convivial and gourmet exchanges, as well as fleshy dishes inviting you to escape. We suggest enjoying your Champagne served at 10°C in a slender, well-shaped glass. The following few harmonic proposals are only intended to create pleasant moments of sharing with your guests:
Food companion:
-
Shavings of parmesan matured for 40 months
-
Monkfish cheek with curry, shavings of smoked bacon, mandarin foam
-
Roasted monkfish tail, mushroom risotto and carrot velouté flavored with cumin
-
Fresh foie gras, quince marmalade, gingerbread crumble
-
Crispy confit of pork cheeks, carrot julienne flavored with walnut oil and reduced juice
-
Salad of duck breast marinated in balsamic and honey, shredded manchego cheese, crunchy vegetables
-
Braised guinea fowl leg with black grapes
-
Fillet of beef and creamy champagne sauce reduction with morels
