Méthode Cap Classique and Méthode Ancestrale () Unwooded non-vintage
Whole bunches are placed directly in a pneumatic press and pressed very gently. Only the cuvee is used in the blend. After blending the base wine was sweetened and re-inoculated with a Prix de Mouse yeast in order to start the secondary fermentation in the bottle. The wine was left for another 26 months on the lees in order to develop more body, flavour and complexity. Disgorgement took place to remove the lees, and so our own methode de champenoise was corked Sep 2020.
Intense nose of brioche, almonds and hints of wild honey. Well rounded palate with rich fine creamy mousse. The Chardonnay character is dominant as can be explained by the wine’s firm acidity, green apple and minerality, whereas the Pinot Noir component adds to the fullness and complexity of the wine.
oysters on the rocks, fresh pan-seared fish