Brut Premier Cuvée
This is one of the most interesting special cuvee available in the market, notably for the wine-making techniques used by the producer. This specific bottle was disgorged in May 2018.
Wine making techniques
This nectar is a blend of Pinot Noir (45%) and Chardonnay (33%) and Pinot Munier (22%). Only the first pressing is used, and 20% of the divine juice does the first fermentation in barrel. Even more attractive is the use of reserve wines up to 50% of the final blend. The producer uses 25 vintages, with the first one going back to 1985. The nectar ages for 3 years on the lees, and then a minimum of a further 5 months after the disgorgement. The dosage is 6g/l.
In the glass, the wine has a lemon gold colour with green shades. The intensity is medium. The bubbles are persistent, but a bit “chubby”. At the nose, it is a triumph of blossom, a light jasmine, acacia and honeysuckle. There are also fragrances of lemon zest, citrus and ripe peach. It seems to be a Riesling. Its richness is perfectly counterbalance by a refreshing minerality, with notes of wet stones and flint. In the mouth, the wine is dry with a high level of acidity. There is a lot of delicate citrus, especially the grapefruit, and the richness of the nectarine. At the second glass, exotic notes of mango, pineapple and dried fruits come out. The flavour intensity is medium plus, with a long lasting.
I really like it. There is complexity, intensity and it spoils the taste buds for quite some times. It is less austere than other champagnes in the same price range. Let’s say it is more generous! This nectar is perfect as aperitif or to moisturize the vocal cords during a long chat with your friends.