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, VEGETAL BOUQUET

The bouquet appears restrained at first and suggests a soft and fresh world of white and green. The first notes of baked bread (bread crumb, fresh brioche, marzipan) give way to elderflower and jasmine, then to fruity notes such as white peach and watermelon. Notes of garrigue at dawn complete the bouquet.

A FRANK, ENVELOPING PALATE

The attack is frank and confident. The structure is ample and supple without heaviness, evoking cotton flower. The enveloping and caressing texture is accompanied by floral, aniseed and minty nuances that lend lightness and freshness to such a sunny vintage. The palate finishes on a slightly sappy note, with a delicate bitterness reminiscent of fresh almond.

DOSAGE

5 g/litre

AGING PERIOD IN THE CELLARS

at least 5 years

AGING AFTER DISGORGEMENT

at least 6 months

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.

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

    Ingredients matrix

    Grand Vintage 2015

    Taste of the seaMeatsVegetalDairy
    Why?
    What?
    How?
    Fish
    Tender
    Flesh that melts in the mouth
    Delicate iodine flavour
    Sole
    Brill
    Monkfish cheeks
    Squid
    Cod loin
    Pan-fried in olive oil
    Steamed
    Light meunière
    Tempura
    Shellfish
    Delicate iodine flavour
    Scallops
    Razor shell clams
    Pan-fried
    Steamed
    Crustacean
    Delicate flesh
    Langoustine
    King crab
    Crab claw, brown crab
    Langoustine flash-seared, pink in colour
    Cooked in court bouillon
    Meat and poultry
    Tender flesh that melts in the mouth
    Veal
    Iberico pork pluma
    Bresse chicken
    Guinea fowl
    Rabbit
    Low-temperature cooking, then pan-fried while ensuring it remains pink and juicy.
    Choose natural jus over sauces
    Roasted without too much colouring
    Herbs
    Marked vegetal and aromatic flavours
    Aniseed taste
    Sorrel
    Anise
    Tarragon
    Thyme and rosemary
    Dill
    Wild fennel
    Watercress
    Coriander
    Fresh for presentation
    Vegetables
    Just cooked texture to keep the crunchiness
    Delicate vegetable taste (pale green)
    Spring vegetables, peas, broad beans
    White asparagus
    Carrots
    Artichokes
    Jerusalem artichoke
    Little gem lettuce
    Cauliflower
    Just cooked to keep some texture
    Mousseline (with vegetables for the texture)
    Nuts
    For the delicate vegetal flavours
    Blanched almond
    Pistachio
    Powdered, as a condiment
    Almond milk to split a sauce, for seasoning
    Cereals and seeds
    Texture
    Gentle aroma of fragrant rice
    Lentils
    Steamed oriental rice
    Cooked in a court bouillon
    Steamed (rice)
    Mushrooms
    Soft texture
    Delicate aromatic flavours
    Porcini mushrooms
    Chanterelles
    Not overly prepared to preserve their aroma and texture
    Porcini mushrooms as a carpaccio
    Spices
    Delicacy, brightness
    Star anise
    Zaatar
    Cardamom
    Fennel
    Caraway
    Cumin
    To finish sauces and seasonings
    Fruit
    Delicate vegetal flavours
    Freshness and juiciness
    Honeydew melon
    Lychee
    Longan
    White peach
    Lemon
    Kumquat
    Citron
    As a garnish to add a touch of freshness to the recipe.
    As a condiment: gel, sauce
    Cheese
    Not very acidic or ripened
    Delicate milky flavour
    Pressed sheep's milk cheeses: Tommette de Savoie, Ossau-Iraty
    Uncooked pressed cow's milk cheeses: Young Saint-Nectaire, Reblochon, Tamié
    Precisely ripened to preserve the texture. Served without jam or dried fruit

    Ingredients matrix

    Grand Vintage 2015

    Poisson

    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 :

    Sushi, sashimi, carpaccio
    Mariné “à la tahitienne” (Citron vert, gingembre, lait de coco)
    Ceviche sans excès de vinaigre
    ou de soja

    Cuit :

    Rôti sans excès de coloration
    Poché et servis avec une mayonnaise vis avec une mayonnaise

    COquillages

    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 :

    Sushi, sashimi, carpaccio
    Mariné “à la tahitienne” (Citron vert, gingembre, lait de coco)
    Ceviche sans excès de vinaigre
    ou de soja

    Cuit :

    Rôti sans excès de coloration
    Poché et servis avec une mayonnaise vis avec une mayonnaise

    Crustacés

    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 :

    Sushi, sashimi, carpaccio
    Mariné “à la tahitienne” (Citron vert, gingembre, lait de coco)
    Ceviche sans excès de vinaigre
    ou de soja

    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

    snacking

    Concombre Ecume Gingembre Caviar de Yuzu

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