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“CUVÉE 225 DERIVES ITS NAME FROM THE LITRE CAPACITY OF THE OAK BARREL IN WHICH IT HAS BEEN FERMENTED.”
The oak supports the evolution of the different wines and plays an important role in developing their tasting profile.
Furthermore, barrel fermentation allows greater rigour when selecting the cru wines, by magnifying the character of each grape variety.
An accurate selection of Premier Cru or Grand Cru wines are used in the blend.
Blend:A distinguished and voluptuous Champagne enhanced by ageing in oak barrels. The perfect balance of fruit, roundness and elegance.
Appearance:The dazzling appearance of this original, pronounced, copper-pink Champagne is pleasing on the eye. Its appetising hue is brought to life by delicate bubbles. The mischievous and persistent effervescence pirouettes in the glass. Impressive clarity.
Nose:Develops a complex structure in the spectrum of blackcurrant and blueberry black fruits, strawberry and raspberry red fruits and pepper spices, opening up to reveal candied fruits, berry fruits and eau de vie. Already delightful.
Palate:Slightly tannic on entry, sure sign of its time spent in oak, appealing finesse invades the palate. The breadth already shows tremendous potential. The rounded and vinous character on the attack is overriden by freshness and elegance, bringing incredible length. This is an elegant wine, discretely structured and very well-balanced. An emminently drinkable Champagne!
Best served at 11-13°C.
Food and wine pairings:
Aperitif: Two salmon and cream of chive verrines
Starter: Red tuna sashimi and soya sauce
Main: Lamb curry with 5 spices
Dessert: Panna cotta and wok-fried fruit
- Silver medal – Mondial du Rosé 2013
- Silver medal – Vinalies Internationales 2011
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.