Appellation: AOC Champagne (Côte des Bar region)
Grapes: Pinot Noir (50%), Chardonnay (50%)
Farming: Biodynamic (certified)
Aromatics: Rich toasted almond notes, ripe red apples, white peaches and vanilla as well as yeasty notes.
Palate: This vintage was a classic Champagne year; it has a complex mix of both freshness and richness, with ripe apples and toasted almonds on the palate. Generously textured, precise and elegance, with a long and powerful mineral finish.
About the wine: Grower Champagne. 30% of the base wine is aged in oak barrel. Extra-Brut 4g/l dosage. Low Sulphur. Pinot Noir from the Buxeuil limestone terroir and Chardonnay grown on chalk in Montgueux. Disgorged as per engraving on the bottle. About 5,000 bottles are produced on the years when they decide to make a vintage cuvee.
When to drink: Drink now or in the next 20 years after vintage.
Service: 8 to 10 C degrees in a normal wine glass.
Food match: Champagne is one of the most versatile wines to pair with food. We recommend anything from rich seafood dishes such as butter-sauced fish, lobster or earthy truffle dishes, duck and game meat. For cheese, match with a triple cream cheese, Goat cheese or an aged hard cheese such as Comte or Gouda.