Non vintage
champagnes normally employ reserve wine from good vintages to maintain a house
style. This "novelty" (as they call it on their website) is part of
their range of brut nature wines (ie no sugar dosage at disgorgement) and
maintains a consistency in style via solera aging of the base wines a la sherry. However
this solera system is only 6 years deep so the current release is the result of
6 consecutive vintages of the Chardonnay and Pinot Noir wines from 2 vineyards.
The vineyards are not specified, but they have a trio of single vineyard
champagnes - Champ Persin (Chardonnay), Vieux Beugneux and Dame Nesle (both
Pinot Noir) - I wonder if this wine comes from these sites?
How does it taste? Golden yellow with good streams of fine bubbles, the nose was crisp and acid. An acid prickle greets the tongue on tasting leading to an acid palate and finish. With all this acidity, I think this champagne should be good for seafood and perhaps triple creme cheese.
How does it taste? Golden yellow with good streams of fine bubbles, the nose was crisp and acid. An acid prickle greets the tongue on tasting leading to an acid palate and finish. With all this acidity, I think this champagne should be good for seafood and perhaps triple creme cheese.
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