With an exceptional ageing period on the lees of more than 10 years in our cellars, Castelnau Blanc de Blancs Vintage is created for gastronomy : the power of the aromas and a hint of iodine from the soil make a perfect marriage.
Comments of the Chef de Cave :
This characterful « assemblage » has been resting quietly in our cellars, acquiring wisdom and maturity.
Today it will surprise the taster with its haunting perfume and a rare freshness on the palate.
The rich creamy notes lend a nobility and a vivacity to the whole wine.
For a large part the Chardonnay comes from the Montagne de Reims and takes time, quietly, to develop and open up. Blended with Chardonnay from the Cote des Blancs, the whole is more than the sum of the parts, and we see a superlative blend, rich in aromatic complexity yet keeping a youthful freshness.
100 % Chardonnay principally put together from the very di erent Montagne de Reims and Côte des Blancs base wines.
Description: This Blanc de Blancs vintage is a match made in heaven for expressive cuisine: the power of its aromas combined with a hint of earthiness makes it the perfect partner to many dishes. The bouquet is rich and complex: an explosion of flavours with hints of eucalyptus and aniseed which are accompanied by creamy autolytic notes. The palate expresses roasted almonds and hazelnuts while figs, candied lemon and biscuit notes combine to form an intense and lingering finish.
Food pairing: The elegance of this Blanc de Blancs goes beautifully with crayfish ravioli and a corral sauce, and with scallop tartare with truffles.
The 2005 vintage was a year of marked contrasts between seasons and regions. Following a fairly harsh winter, 2005 had a mild spring with relatively warm temperatures all year long. There was above average sunshine and a slight water deficit, as had been the case throughout the dry cycle of 2005/2004 and 2003. The heat and humidity in July produced larger grapes and bunches, rather unusually for the Champagne region, while the cooler weather in August, followed by a very sunny month of September, led to favourable ripening in spite of heavy parasite pressure. The harvest dates were “typical” of those of the decade: September 12th for Chardonnays and the following day for Pinots Noirs.