2008 Grand Cru Blanc de Noirs
Open and delicate
2008 is regarded as a great vintage in Champagne. The coldest season of the century so far, it was conducive to producing the aromatic precursors which ultimately shaped the aromatic complexity of this Champagne.
While a complicated year from a weather perspective, unseasonably dry and sunny conditions in the first two weeks of September ensured perfectly healthy and highly concentrated grapes were picked at perfect ripeness.
This Champagne is crafted from the finest pinot noir grapes selected from only grand cru classified villages. It draws most of its character from the delicate, natural spice of the crus from northern Montagne de Reims (Verzy and Verzenay) and the wellbalanced structure of those from southern Montagne de Reims, from Bouzy, Aÿ and Ambonnay. Their favourable aspect and crumbling clay subsoil impart remarkable power, body and minerality.
Aged at least 5 years in our cellars
Powerful and refined, the 2008 Grand Cru Blanc de Noirs is a Champagne for the discerning connoisseur. It allies the richness of the vintage with hallmark pinot noir style, in wonderfully jarring juxtaposition. Graceful and exacting, the structure of the Champagne harmonises to perfection with the fruity tonality of the pinot noir. A backdrop of concentrated flavours meets pronounced fruit expression, which in turn reveals its full glory note by note, while gaining minerality and flavour. Warm, leafy, straw-like and delicate toasty flavours amplify the fresh almond character. A hint of citrus on the finish unveils the true elegance of this distinguished Champagne. The 2008 Grand Cru Blanc de Noirs is a precise Champagne, and a great companion to food, notably delicate, stripped-back dishes.
WITH FOOD: best served at 10 - 12°C.
Tuna tartare and sesame seeds
Beef carpaccio and pine nuts
Oyster gratin and Champagne sabayon
Herb-crusted rack of lamb
Almond and candied fruit blancmange.
Loin of sea bass with sauce vierge
Fattened Bresse chicken with ceps and morels
Global Pinot Noir Masters 2018.
Please contact us for more information