Baron Dauvergne champagne Blanc de noirs Les Notre Dames

Champagne Baron Dauvergne Les Notre Dames Blanc de Noirs

Champagne Baron Dauvergne Blanc de Noirs Les Notre Dames is a cuvée made exclusively from Pinot Noir Grand Cru de Bouzy grapes, vinified using the traditional method and aged on lees for between 36 and 48 months. Its Brut dosage (8-9 g/l) reveals an authentic expression of the Montagne de Reims terroir.

Technical specifications

• Grape variety: 100% Pinot Noir (sometimes supplemented by Pinot Meunier)
• Terroir : Bouzy Grande Cru, Montagne de Reims
• Aging: 36-48 months on lees
• Dosage: Brut sec (8-9 g/l)

Sensory profile

Light yellow, sometimes coppery, revealing its powerful terroir. On the nose, yellow fruits (apple, ripe pear) intertwine with brioche, toast, almond and delicate toasted notes. The palate combines elegance and density: fine effervescence, hints of red fruit (raspberry, cherry), honey and sweet spices bring refined complexity and long aromatic persistence.

Advantages and complementarity

• Pure expression of the Bouzy terroir thanks to the exclusive use of Pinot Noir Grand Cru.
• Prolonged aging guarantees delicate effervescence and silky structure
• Controlled dosage, perfect for highlighting minerality and natural acidity

Tasting and context

Suitable for lovers of authentic, structured champagnes, this cuvée can accompany seafood starters (shellfish, crustaceans), fish in a light sauce or soft cheeses. It's also ideal for tasting moments when you're looking for a taste experience focused on terroir quality rather than glamour.

Why choose Les Notre Dames?

This cuvée is distinguished by its combination of top-quality terroir (Bouzy Grand Cru), masterful blending and prolonged aging. Recognized by the Guide Hachette (91/100), this champagne offers dense structure and a nuanced aromatic palette, providing an elegant alternative to the better-known grandes cuvées.

Serving suggestions

• Ideal temperature: between 9 and 10°C
• Recommended glass: flute or tulip glass to concentrate aromas
• Food pairings: shellfish, fish in sauce, poultry in cream sauce or mild cheeses (comté, brie)