Cuvee Brut Vintage
Matured by long cellar aging, our vintage champagne allows the aromas of the three traditional grape varieties in the very best years to blossom. It is the perfect companion for special occasions and refined meals.
ORIGIN
7 villages (including one classified Grand Cru) in the Marne Valley (right bank) and in the Montagne de Reims. Vignobles Raymond Boulard.
VARIETALS
White grape: Chardonnay 50%
Red grapes: Pinot Noir 30% and Pinot Meunier 20%
SOIL TYPE
Chalky clay and sandy chalky clay (Chardonnay)
ROOTSTOCKS
Mainly SO 4 (Chardonnay); 3309 and 41B (Pinot Noir & Pinot Meunier)
Average age of the vines: 30 years.
PRUNING
Short
- Pinot Meunier: Marne valley system
- Pinot Noir: Royat system
- Chardonnay: Chablis system
MANUAL HARVESTING
Severe & successive selection on the plant.
"Late" harvesting to obtain optimum ripeness, a naturally raised alcohol level and to let the aromas blossom.
PRESSING
4000 kg pneumatic press to give a refined and delicate choice of juice. We only make our vintage champagne from the first pressings with the highest sugar content and which best represent the year in question.
VINIFICATION
The wine is vinified in small oak barrels (225 litre from Burgundy 228 litre from Bordeaux and 205 litre from Champagne) which have been used for 3 or 4 previous wines, as well as about 5% of new barrels.
ALCOHOLIC FERMENTATION
Using
indigenous yeasts
The lees are beaten into the wine every 10-12 days
No fining is used
TASTING NOTES
Colour: Straw gold to mid gold, brilliant
Nose: Generously blossoming aromas, expressive and clean
Mouth: Harmonious, elegant, well structured, but subtle at the same time
SERVING TEMPERATURE
10°C. (50°F)
MARRIAGE WITH FOOD
As an Aperitif. With the first course: fresh foie gras, a gratin, perhaps of lobster or Dublin bay prawns or scallops. It will accompany white meat and fish in fine sauces, poultry and delicate game, grilled noble fish... in all a perfect accompaniment to a refined meal.