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Grand Vintage 2015

Grand Vintage 2015

tasting notes

COMPOSITION

Pinot Noir 44%, Chardonnay 32%, Meunier 24% Ripe and healthy years of drought suit Pinot Noir well, which is a major part of this blend. Such a high proportion of Pinot Noir, at 44%, has not been seen since 2009 (50%) and 1996 (50%). In contrast, the amount of Chardonnay is quite low (32%). The Chardonnay suffered more from the drought in general and had a tendency to show a nitrogen deficiency due to a lack of mineralisation in the soil, sometimes preventing it from expressing its full aromatic potential. Such a low proportion has not been seen since 2003 (28%) and 1999 (31%), two other sunny years.

A PALE, VIBRENT COLOUR

A bright lemon-yellow hue with luminous glints, fine bubbles and a creamy mousse.

A TENDER, VEGETAL BOUQUET

The bouquet appears restrained at first and suggests a soft and fresh world of white and green. The first notes of baked bread (bread crumb, fresh brioche, marzipan) give way to elderflower and jasmine, then to fruity notes such as white peach and watermelon. Notes of garrigue at dawn complete the bouquet.

A FRANK, ENVELOPING PALATE

The attack is frank and confident. The structure is ample and supple without heaviness, evoking cotton flower. The enveloping and caressing texture is accompanied by floral, aniseed and minty nuances that lend lightness and freshness to such a sunny vintage. The palate finishes on a slightly sappy note, with a delicate bitterness reminiscent of fresh almond.

DOSAGE

5 g/litre

AGING PERIOD IN THE CELLARS

at least 5 years

AGING AFTER DISGORGEMENT

at least 6 months

Textures

Preference should be given to soft, frothy, airy textures that will harmonise with the enveloping, caressing texture of the champagne.

Like the soft, dense texture of a cotton flower.

A dense but yielding mousse, like a sabayon.

Textures

Preference should be given to soft, frothy, airy textures that will harmonise with the enveloping, caressing texture of the champagne.

Like the soft, dense texture of a cotton flower.

A dense but yielding mousse, like a sabayon.

do

Avoid overwhelming the champagne with flavours that are too strong; make the connection with its delicacy instead.

Delicate spice Tenderness, melt-in-the-mouth meat and fish (no overcooking)

Delicate and exotic white fruits Light and herby jus Small green vegetables (broad beans, peas, etc.)

A vegetable garnish (watercress, parsley, tarragon, artichoke heart)

don't

Powerful iodine flavours (raw oyster)

The sweetness of overripe fruit Full-flavoured sauces

Overly aromatic condiments and sauces

Overly fibrous meats involving too much chewing

Very ripened or very acidic cheeses

Ingredients matrix

pourquoi ?
Mâche non excessive
Jutosité délicate et élégante
Œufs de poisson (pour le craquant
et la salinité iodée)
Quel ingrédient ?
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Comment ?
Cru
Poissons à chair blanche
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Cuit
Rôti sans excès de coloration
Poché et servis avec une mayonnaise
vis avec une mayonnaise

Inspirations

Green tomato gazpacho with roasted langoustines

Fish

Honeydew melon steak with powdered almond coating and vegetable broth

Vegan

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« Much like his champagne, as soon as Monsieur Moët enters the rooms boredom disappears. »
Attributed to a contemporary of Jean-Remy Moët