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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 AND VEGETAL BOUQUET

The nose first expresses itself with restraint, subtly hinting a soft and fresh white-green universe. Initial notes of breadcrumbs, fresh brioche and almond paste give way to elderflower and jasmine, then to fruit such as white peach and watermelon. Notes of garrigue at dawn complete the ensemble.

A FRANK AND ENVELOPING PALATE

The attack on the mouth is direct and confident. The structure is generous, ample and supple, reminiscent of the cotton flower. The enveloping and caressing texture is accompanied by floral, aniseed and mentholated nuances which bring lightness and freshness for such a solar vintage. The finish lingers on a slightly sappy note, with a delicate bitterness evoking fresh almonds.

DOSAGE

5 g/litre

AGING PERIOD IN THE CELLARS

at least 5 years

AGING AFTER DISGORGEMENT

at least 6 months

Chromaticity

The freshness of Grand Vintage 2015 suggests a bright, radiant, almost blinding light amidst a delicate soft green botanical bouquet and various shades of white and yellow.

Luminous glow.

The custard yellow of a calisson.

The soft green of honeydew melon and aniseed.

The white of an elderflower.

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