2010 Grand Cru Blanc de Blancs
Complex and elegant
This vintage Champagne exudes the character and expression typical of 2010, which was an exceptional year like no other. A long, frosty winter was followed by a relatively cool spring, while July was hot, sunny and dry culminating in heavy rainfall in August. The grapes ripened in extreme weather conditions. The season culminated in exceptional, late rains, which together with a rise in temperature, accelerated ripening in the grapes. 2010 is a vintage big on flavour.
The grapes selected for the 2010 Grand Cru Chardonnay are sourced from grand cru villages essentially from the Côte des Blancs vineyards. Acclaimed for the typical character and quality of the chalky soils, they create wines of elegant minerality. A small quantity of grapes from the Montagne de Reims complements the blend and enhances the selection of more tempestuous chardonnays.
Aged at least 5 years in our cellars.
The Chief Winemaker adapts dosage levels to each Champagne in order to enhance its flavours and aromas. The choice of reserve wine is crucial and takes into consideration a whole range of factors, including the proportion of cru wines, year of harvest, grape varieties, and vinification and ageing methods, in order to guarantee the intrinsic style of each Champagne
Generous and elegant, the grapes for the 2010 Grand Cru Blanc de Blancs were sourced on the finest slopes and most sought-after grand cru terroirs in Champagne. The highly contrasting vintage, blighted by extreme weather conditions, together with the aromatic complexity of the chardonnay, form close allies, and together give rise to a very mature Champagne, effusing flavour and spice. Complex and profound, this great Champagne is carried by aromas of fresh grapes, mint and spice, perfectly underscored by chalky minerality and a skilful saline edge. Allying texture with glorious perfume, the 2010 Grand Cru Blanc de Blancs is impossible to forget. Best appreciated in 3-5 years as an aperitif or with refined fish dishes.
AS AN APERITIF: best served at 7 - 8°C.
WITH FOOD: best served at 10 - 12°C.
For an aperitif, served with a few fresh strawberries or raspberries “nature”
Fresh seafood platter
Blue trout, lightly poached in broth
Veal filet mignon “à la Provençale”
Tropical fruit salad
Lobster and cream of tarragon flan
Braised turbot, crushed vanilla potatoes
Grilled sea perch with parsnip and celery purée duo
Free-range veal chop
Please contact us for more information.