Prestige Fil de Brume Brut Nature V16/15 NV

Winery
Cyril Jeaunaux's estate is located in a wonderfully remote corner of Champagne, in the small village of Talus Saint Prix, nestled between Vertus and Sézanne in the Vallée du Petit Morin. This rather unknown piece of land, covering just 39 hectares, displays a terroir that is very different from the famous chalk of the Côte des Blancs. Here, white marl, limestone and flint dominate and give the 70% Pinot Meunier vines, which grow on Cyril's 5.7 hectares of land, their unique characteristics. The winery has been certified organic since 2005, has relied on biodynamic farming since 2010 and has been officially in conversion since 2015. The wines, aged in stainless steel as well as in old wooden barrels, are pressed with two of their own Conquard presses and produced without forced malolactic fermentation.

Wine
This Champagne is made from 80% Chardonnay and 20% Pinot Noir, grown on vines up to 60 years old in soils rich in clay, limestone, chalk and flint. Based on 70% from the 2013 vintage and 30% from the 2012 vintage, the wine was aged in both stainless steel and wood and lay sur lattes for 3.5 years with a dosage of 6 grams.

Color
An elegant, bright gold provides a fresh perlage.

Nose
Fine yeast and brioche notes invite the first sip in this Champagne, the Fil de Brume Brut by Cyriel Jeaunaux. It recalls the scent of a charming Parisian pâtisserie where tartes are baked with lemons and stone fruit, and a hint of lime and chalk dust sounds through in the background, covered by a meadow of flowers. A fragrant, lively and elegant champagne.

Palate
The first sip shows how well the name - Fil de Brume means clouds of mist, a reference to the often foggy valley - suits this champagne. It is crisp, punchy, bright and clear and leaves a pleasant spiciness. A play between ripe fruit and a rounded, almost fleshy character and a refreshing bitter note that is almost tonic make it a rounded, seductive palate pleaser.

Food recommendations
This champagne pairs well with oysters served with a lemon thyme butter sauce or salt and pepper prawns. Alternatively, it can be served with a carpaccio of beetroot with walnuts and smoked goat's cheese. It also harmonises well with lightly steamed seasonal root vegetables tossed in brown butter.