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Grand Vintage 2012

Grand Vintage 2012

tasting notes

COMPOSITION

This extraordinary vintage, which went through a series of extreme weather events, is also unusual compared with other Grand Vintage champagnes owing to the proportions in the blend. While Chardonnay is the single most prominent grape in the blend (41%), the black varieties dominate and were particularly successful this vintage. Meunier is particularly assertive, and at 26% its volume is almost equal to Pinot Noir (33%).

A SHIMMERING COLOUR

Bright pale yellow colour with green glints, and fine and persistent bubbles.

A BOUQUET OF FRESHNESS

Hints of fresh white flowers evolve towards pastry, sweet and blond notes, punctuated by nuances of fresh walnut, hazelnut and crispbread. They are enhanced with crunchy, freshly ripe fruit with aromas of pear, white peach, and nectarine.

A BALANCED PALACE

The first contact is velvety, supple and sleek. Then the texture unfolds, as soft as cashmere or felt. This initial softness gradually purifies, the acid structure lengthens and persists, developing into a tangy note with a taste of the sea, underscored by a delicious pink grapefruit note.

DOSAGE

5 g/liter

CELLARING TIME

5 years

AGING AFTER DISGORGEMENT

At least 6 months

CHROMATICITY

« Car nous voulons la Nuance encor, Pas la Couleur, rien que la nuance ! » (Paul Verlaine)

On tasting, the cool green of fluorite evolves towards slightly brioche-scented pastry tones, towards the warm crunch of hazelnut. Then, the fruity notes give rise to pink pastels like on the fluffy skin of a white peach.

TEXTURES

Without being opulent, the rich and persistent structure of this Grand Vintage 2012 champagne seeks the company of intense yet agile dishes, like a feather or cashmere fabric. The appearance of a crunchy element in this ensemble will provide a stunning contrast.

do

This hire-wire act of a champagne requires the same dexterity from the chef: it all hangs in the balance.

The harmony must be perfectly in tune between sweetness and freshness.

Choose fish and shellfish that have a certain firmness (monkfish, turbot, scallops, flat oysters, etc.)

Use broth, braised or simmered cooking techniques for white meats.

Explore sweet spices.

don't

The powerful sea aromas of natural oysters, oyster leaf, sea urchins, etc.

Pronounced and dominant acidity: vinegar, lemon juice, lemon caviar, etc.

Excessive or overripe fruity aromas, excessive sweetness.

Overly strong juices and potent or concentrated flavours in sauces.

Nuts and dried fruit, which are too dark at this stage of the vintage’s maturation process.

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

Thai Dubarry soup, lemon caviar with sea urchin (served inside the sea urchin shell)

A new take on cauliflower

Langoustine and kumquat mille-feuille, scent of combava and emulsion

Unusual citrus

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