Grand Vintage Collection 2006
Grand Vintage Collection 2006
tasting notes
Composition
Chardonnay: 42%. Pinot Noir: 39%. Meunier: 19%. The Chardonnay grapes, which were the ripest and healthiest, are in the majority, while the proportion of Meunier, which was less ripe and more fragile at the end of the harvest, is lower than in previous vintages. Pinot Noir completes the blend.
Bright gold color, with green hues
A smoky, full-bodied bouquet
A black and spicy bouquet
After 15 years of ageing on yeast lees, the reductive ripeness is well developed, with dry, grey notes of smoke and toast. Initial notes of flint and pepper remain. On aeration, the fruit reveals itself. The original juicy, yellow fruit (peach, mango), has become darker and candied, and is now reminiscent of dates or figs.
A long, full-bodied palate
On the palate, the attack is generous and supple, and the wine unfolds like an enveloping sphere. The prolonged ageing on yeast lees has lengthened the initial matter, and the finish lingers with a concentrated, deliciously bitter sensation of candied lemon.
DOSAGE
5g/L
AGING PERIOD IN THE CELLAR
15 years
AGING AFTER DISGORGEMENT
6 months minimum
Chromaticity
Grey, smoky, toasted notes emerge on the initial nose. The fruit is concentrated and candied, like a plump date.
Textures
On the palate, the wine develops and fills the mouth.
do
Generous, melting textures
Smoky toasted notes combined with a concentrated fruitiness
Moderate iodized flavor of white fish or seaweed
Controlled saltiness
Fragrant peppers
Exotic condiment flavors
don't
-
Pure, excessive acidity
-
Excessively fresh greenness and dominant plant flavors
-
Dominant sweetness
-
Red meat
-
Fibrous textures (skate wing, muscular parts of fish)
-
Dry or very chewy textures (abalone, dry meats)
-
Raw unprepared products
Ingredients matrix
pourquoi ?
Jutosité délicate et élégante
Œufs de poisson (pour le craquant
et la salinité iodée)
Quel ingrédient ?
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Comment ?
Cru
(daurade, bar, turbot, St. Pierre, Sole)
Œufs de poisson
Cuit
Poché et servis avec une mayonnaise
vis avec une mayonnaise

Ingredients matrix
Grand Vintage Collection 2006
Swordfish
John Dory
Sole
Cod
Vacuum cooking
Cooking on one side
Light iodized flavors
Cockles
Clams
As a condiment added to a sauce
Light, precise cooking
Lobster
King crab
Do not buy pre-cooked king crab
Farmhouse poultry
Chicken “oyster meat”
Pork tenderloin
Milk-fed lamb
Poultry, controlled cooking on the bone
Lightly browned meat
Lamb: slow-cooked confit, browned and glazed with jus
Hint of aniseed
Chervil
Sage
Seaweed
Dulse
Wakame
Sea lettuce
During cooking
As a finishing element
Seaweed as an accompaniment
As a wrapper for steaming
Not very juicy or plant-like
Fingerling potatoes
Golden turnip
Fennel bulb
Chanterelles
Saint George's mushroom
Ceps
Fricassee
As an emulsion, foam etc.
Almonds
Cashews
As a texture element (crunchy)
Spelt
Wheat (Semolina, Bulgur)
Pearl barley
Panisse
Rice
Gragola sarda
Kampot, Malabar pepper
Black pepper
Ginger
Colombo
Turmeric
Cumin
Coriander
Garam masala
In cooking (stock), in sauces, in infusions (for a foam)
During final assembly
Tropical: for acidity and concentration
Citrus: for a hint of fruity freshness
Tropical fruit: Mango, passion fruit
Mirabelle plum
Citrus: as an unsweetened condiment
Young Parmigiano Reggiano
As a wafer for crunchiness
Ingredients matrix
Grand Vintage Collection 2006
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
snacking
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