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 AND VEGETAL BOUQUET
The nose first expresses itself with restraint, subtly hinting a soft and fresh white-green universe. Initial notes of breadcrumbs, fresh brioche and almond paste give way to elderflower and jasmine, then to fruit such as white peach and watermelon. Notes of garrigue at dawn complete the ensemble.
A FRANK AND ENVELOPING PALATE
The attack on the mouth is direct and confident. The structure is generous, ample and supple, reminiscent of the cotton flower. The enveloping and caressing texture is accompanied by floral, aniseed and mentholated nuances which bring lightness and freshness for such a solar vintage. The finish lingers on a slightly sappy note, with a delicate bitterness evoking fresh almonds.
DOSAGE
5 g/litre
AGING PERIOD IN THE CELLARS
at least 5 years
AGING AFTER DISGORGEMENT
at least 6 months
Chromaticity
The freshness of Grand Vintage 2015 suggests a bright, radiant, almost blinding light amidst a delicate soft green botanical bouquet and various shades of white and yellow.
Luminous glow.
The custard yellow of a calisson.
The soft green of honeydew melon and aniseed.
The white of an elderflower.
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 ?
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 2015
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
snacking
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