Updated: Jan 7
Every time that I come back at home in Puglia, I kindly ask my mum to prepare linguine con le cozze (the claim is too shy for my taste). The champagne is the perfect pairing for this dish, especially after 7h journey. Last time I uncorked this 2008, that actually it has been one of my best friends in the last couple of years. I racked up several bottles given the excellent price of this nectar at Heathrow and London City Airports.
Wine making techniques
This 2008 is a blend of 61% Pinot Noir, 34% Chardonnay, and 5% Meunier. 5% of the wines are fermented in large wooden casks from Allier and Vosges. The ambrosia ages on the lees for 6 years and it is released with a dosage of 8g/l. Santé!
Once poured into the glass, this champagne looks so beautiful with its gold shade and the persistent and remarkable perlage. Notes of candied lemon, white pepper and a great sensation of minerality characterize the nose. On the palate, it is pure joy: dried apricot, hints of brioche, pastry, a bit of hazelnut, and again citrus. The minerality and some toasted notes donate elegance at every sip.
When I tried this vintage back in 2018 I was a bit disappointed (that bottle was disgorged in March 2017). Despite the excellent reviews read online, I could only taste the minerality. But already at the second attempt few months later was totally another story. The nectar was disgorged in February 2016; the longer ageing in the bottle gave a wide aromatic palette. I fell in love with it. And since then every bottle is a pleasant experience. It is ready to drink now, but if you can, try to forget a couple of bottles in your cellar. You will have a little treasure already in few years time. I really like the label of VCP Vintage champagne! Time to uncork another bollicina, I cannot have my linguine without an empty glass.