Champagne Reserve Brut - Magnum 1,5L
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Blend: 40% Pinot Noir, 40% Pinot Meunier and 20% Chardonnay.
Dosage: 5g per liter.
Disgorged: November 2019.
This Champagne Reserve Brut has a smooth, shimmering straw yellow color with sparkle and flashes of lighter yellow. A lively flow of small bubbles creates a persistent ring of mousse at the top of the glass. All the characteristics of this wine are both rich and fresh.
The first sensations on the nose confirm the promise of the eye. Green apple aromas with suggestions of lemon, apricot, mandarin and fresh almond, all accentuated by a hint of iodine. As the wine breathes, it reveals notes of black currant, peach, blood orange, fresh grapes, pomegranate and licorice, plus a touch of anise, flint, cloves and juniper berries.
On the palate, the attack is rich and fresh with a soft, creamy mousse. Then a full, powerful fruitiness emerges which is supported by the lingering taste of citrus fruits. At the center of the palette, it revolves around clay and chalk soil minerality that gives fullness, fruitiness and a certain lust of character and it adds a distinct bite and length to the tongue. A particularly well-reviewed dosage enhances the chalky texture that gives bold yet elegant fruitiness before leading to a delicious aftertaste distinguished by notes of salt and umami. The balance between the palette and the finish provides concentration and consistency, leaving the ultimate feeling of a cooling sea breeze and menthol to linger.
Brut Réserve is an attractive champagne full of vinosity and freshness that makes it perfect to serve at parties with tasty dishes such as 'Surf and Turf'. We recommend serving between 10 and 12 ° C and suggest the following ideas for matching dishes:
- Crayfish with finely chopped chives.
- Sea bass fillet cooked on one side and served with fried pancetta topped with fennel seeds.
- Grilled cheese-coated oysters with bacon strips, grated celery, ginger, butter and lemon
- Scallops served with fried vegetables and cream sauce
- Smoked belly fat pork.
- Pan fried salmon steaks with foie gras served with fried asparagus, mushrooms and chives - - Lobster or scallops with raw ham
- Poultry with lobster medallions poached in champagne with spettette chili
- Challans duck with turnip greens and celery
Winemaker Hervé Jestin explains:
|Match with||As an aperitif or with lobster, scallops, oysters, whitefish and pork. (See also the text above)|
|Profile||Rich and full but also fresh and mineral with a soft, creamy mousse.|
|Grapes||40% Pinot Noir, 40% Pinot Meunier and 20% Chardonnay|