Bottler: Champagne Louise Brison, 10 Rue du Val des Saults, 10360 Noe les Mallets / France
In the glass
Colour
Radiant, deep golden yellow with a fine, persistent mousse.
Nose
Nuanced notes of ripe yellow fruit, dried citrus fruits, roasted nuts and subtle yeast spice.
Palate
Creamy and substantial on the palate, balanced by a grippy, crystalline freshness completely without added sugar.
Character
Profound, elegant and of timeless structure – shaped by long-term ageing in the traditional large format.
Pairing
Pairs brilliantly with oysters, pan-roasted turbot or refined veal dishes.
Notes
Pure vintage champagne without dosage (Brut Nature), vinified in wooden casks with wild yeasts and aged on the lees for many years.
Tasting note
Character
An aristocratic, multi-faceted vintage Champagne from a rare 3-litre Jeroboam. Due to the extremely slow ageing process in this large format, this sparkling wine presents itself with crystalline clarity, a creamy, fine mousse and profound complexity. As an unconventional Brut Nature, it comes entirely without added sugar, revealing the unadulterated, tempestuous power of the Côte des Bar.
Terroir & Origin
Grown in Noé-les-Mallets in the south of Champagne, shaped by fossil-rich Kimmeridgian limestone soils that are geologically closely related to Chablis. The south-east facing vineyards at an altitude of 280 to 320 metres impart mineral depth and tension to the grapes. Organically farmed since 2011, Delphine Brulez and her team pursue the vitality of the soils, which manifests itself in a focused expression of terroir.
Grape Variety & Vinification
A classic assemblage of 70% Pinot Noir for structure and fruit, alongside 30% Chardonnay for elegance. The base wines mature with indigenous yeasts in used Burgundy oak barrels. Following secondary fermentation, this vintage wine spent well over the customary five years on the lees. The radical decision to forgo any dosage underscores the house’s uncompromising philosophy.
Food Pairings
A magnificent partner for sophisticated cuisine. Excellent with oysters, scallops, rock mackerel sashimi or fine sardine carpaccio. Equally impressive when paired with long-aged Comté or Bresse chicken in a morel cream sauce.
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