Updated: Dec 1, 2019
This nectar has been probably the biggest positive surprise of the last months related to the champagne and surely one of my biggest errors so far. I don’t know why, but I’ve always snubbed it. I have needed of my dad to eventually try this French pearl. Now I look forward to try all the range offered by the maison. If the entry level is so good, I have sublime expectations about the producer’s jewels. The reviewed bottle was disgorged in 2019.
Wine making techniques
This nectar is an equally weighted blend of the three grapes of Champagne: Pinot Noir, Chardonnay and Pinot Munier. They are vinified cru by cru, varietal by varietal, in stainless steel vats. 40% are reserve wines (aged on average 10 years) equally divided between Chardonnay and Pinot Noir. It has matured for over 3 years in cellar. Santé!
I approached the tasting of this nectar with all the scepticism and prejudice that I am able to brood. But already at the first sip, I realize how stupid I am. This champagne is great. It is a harmonious mix of stone fruits, citrus, spice and mineral notes. The fragrance of brioche (developed thank to the lees) and the richness of the cream (due to malolactic fermentation, even though the producer does not specify if this technique is used) make this nectar opulent and increase its, already quite complex, aromatic palette. The persistent essence of pear donates even lusher.
It is perfect as aperitivo with some nibbles* or with Pan Asian seafood. I still prefer to drink good or, as in this case, excellent champagne by its own.
Final vote: 93
*I don’t mean those ones ready to be eaten sold by the supermarket. They are just fancier food for dogs.