Champagne Review: Blanc de Blancs

100% Chardonnay from Premier and Grand Cru vineyards

Basking in sunshine and enjoying the benefit of warm days and cool nights, the 2002 harvest was generous to its grapes, producing musts of approximately 10.5% alcohol (along with 7.2 g/l acid).

A Stellar 2002 Harvest: The Foundations of an Exceptional Vintage

Owing to their high sugar content, this naturally promised great things to come: namely a supple champagne which would produce both long aromatic notes in the Chardonnay and rich fruit characteristics in the esteemed Pinot Noir. It is thanks to this much sought after combination of variables that this vintage has been bestowed with a personality and character that is set to live on for some time to come.

Crafting Distinction: The Artful Fermentation and Ageing of a Unique Champagne

Out of respect for the quality of the produce, the wine was traditionally fermented with all the love and care it deserved, parcel by parcel, before ageing for eight years, in the bottle. An impressive luminous gold colour, this fine sparkling specimen is best stored lying down and eaten with seafood, fish, or alternatively chicken.

Sensory Elegance: Tasting Notes of a Gastronomic Champagne

On the nose it is floral to begin with, exhibiting notes of jasmine, honeysuckle and acacia. Its flavours make it a perfect gastronomic champagne: dynamic and complex as well as fruity, yet adequately serious.