Collection Vintage 2009 Brut
Generous and Complex
2009 was a very ripe vintage, and a year punctuated by well-defined, contrasting seasons, remembered for a cold winter, wet spring and hot summer. It was a text-book year in terms of climate, forging perfectly ripe, super-healthy grapes, which in turn created concentrated, juicy wines with impressive aromatic potential
A blend of pinot noir, meunier and chardonnay in equal measure, each varietal drawing its intensity and body from the Champagne vineyards.
Aged for at least 7 years in the 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.
Proof indeed of a hot, generous vintage, the 2009 Vintage Brut releases a great flourish of energy from within its deep, intense structure, which is adorned with sumptuous yellow fruits. Intensely ripe and fruity notes of Mirabelle plums and honeyed apricots, meld seamlessly with a hint of pastry and mint, which only adds to the freshness. Perfectly formed and harmonious, the aromas develop and linger. This is a Champagne of majestic balance, underpinned by appealing character on the palate, which acquires the intensity and power of the pinots, together with the subtlety and freshness of chardonnay. An unconditional delicacy. The 2009 Collection Vintage Brut is an exemplary Champagne to serve with food; think poultry, delicately-flavoured, ubtly-spiced fish or a yellow stone-fruit summer salad.
AS AN APERITIF: best served at 7 - 8°C.
WITH FOOD: best served at 10 - 12°C.
- Soft-boiled eggs and cured soldiers.
- Warm goat's cheese toasts drizzled with honey.
- Fresh plums.
- Trio of Comté skewers; aged 12,24 and 48 months.
- Battered cod with spicy mushrooms.
- Blanquette de veau and freshly squeezed lemon.
- Plum and speculoos tiramisu.
- Lobster Lucullus and foie gras.
- Quenelles of pike-perch and Alba white truffle.
- Capon and morel mushrooms.
- Poached citrus fruit salad and chopped mint.
Bettane & Desseauve Wine Guide 2019.
International Wine and Spirit Competition 2018.
Champagne Masters 2018.
Decanter World Wine Awards 2018.
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