GRAND VINTAGE COLLECTION 2009

GRAND VINTAGE COLLECTION 2009

tasting notes

Composition

Pinot Noir 50%, Chardonnay 36%, Meunier 14% 

Contains sulphites

COLOR

The robe remains vibrant and bright. The bubbles are especially delicate and persistent.

NOSE

Maturity is expressed immediately with the first fleeting aromas being rich and smooth, reminiscent of harvested grains, toasted brioche or blond tobacco. These rich notes evoke caramelized roasted pineapple, apricot tart, chestnut honey and frangipane, complemented by subtle hints of garrigue, resin and nutmeg.

PALATE

The palate is inviting, with a continued sensation of richness. The wine is full, dense and enveloping, with sumptuous flavors evocative of panettone. Its 14 years of maturation have imparted a patina and extended the acidulous, peppery finish. 

DOSAGE

7 g/litre

Ageing period in the cellars

at least 14 years

Ageing after disgorging

at least 6 months

Chromaticity

The robe remains vibrant and bright.

Textures

A continued sensation of richness.

do

  • Tertiary aromas: grilled, torched, or roasted dishes
     

  • Enhanced umami: well-aged products

  • Distinctive flavors: sea urchin, hay

  • Harvest evocation: ripe wheat, hay, Earl Grey tea
     

  • Gourmet cuisine pairing: braised meats
     

    • don't

    • Light textures and cooking
       

    • Cooked sweet fruit
       

    • Excessive fat

    • Freshness expression: fresh oysters, citrus fruits
       

    • Vinegary acidity
       

    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 COLLECTION 2009

    IodineButcheryVegetalDairy
    Why?
    What?
    How?
    Fish
    Firm texture
    Iodine flavor
    John Dory
    Monkfish
    Turbot
    Cod
    Sea bass
    Squid, Calamari, Cuttlefish
    Caviar as a condiment
    Cooked to a tender texture
    Caviar as a condiment
    Shellfish
    Firm texture
    Strong iodine flavor as a condiment
    Scallops
    Abalone
    Sea urchin as a condiment
    Just cooked for a tender texture
    Crustaceans
    Firm texture and intense flavor achieved through cooking
    Langoustine
    Prawns
    Wild shrimp
    Grilled whole with shells
    Strong head juice
    Meat
    Firm texture and tender meat
    Pork (cheek, belly)
    Veal (rib, sirloin, sweetbreads)
    Iberian ham (ideally 42 months)
    Colonnata lard
    Cooked just right for a crispy, tender result (Maillard reaction)
    Grilled Colonnata lard as a condiment
    Poultry
    Firm texture and tender meat
    Bresse chicken
    Spring chicken
    Royal quail
    Slow-cooked at low temperature, roasted with skin
    Short jus
    Herbs
    Dark green notes
    Sage
    Infused, aromatic oil
    Vegetables
    Modern indulgence
    Generosity
    Salsify
    Jerusalem artichoke
    Potato
    Rutabaga
    Golden turnip
    Squash
    Parsnip
    Eggplant (as a purée)
    Slow cooking to concentrate flavors
    Avoid boiling
    Enhance with rich notes, prefer brown butter
    Nuts and seeds
    For toasted and roasted notes
    For texture and crunch
    Roasted hazelnuts
    Toasted pine nuts
    Sesame
    Roasted
    Added as a touch on a dish
    Cereals and grains
    For texture and light golden notes
    Spelt
    Freekeh
    Buckwheat
    Chickpeas
    Wild rice
    Cooked to respect the grain's texture
    Mushrooms
    Supple texture
    Aromatic delicacy
    Firm and tender
    Button mushrooms
    Porcini
    Shiitake
    Chanterelles
    Morels
    Minimally processed to preserve aroma and texture
    Spices
    Mild spices
    Oriental notes
    Nutmeg
    Tonka bean
    Vanilla
    Ras el hanout
    Four spices blend
    Turmeric
    Coffee
    No cooking
    Infused in a sauce
    Mixed with sea salt and added during plating
    Fruits
    Generosity and indulgence
    Juicy fruits
    Ripe pineapple
    Peach
    Apricot
    Prunes
    Dates
    Quince
    Cooked
    Spiced
    Dried and rehydrated in cooking juice
    Cheese
    Aged cheeses, notes of hay, hazelnuts, controlled acidity, hint of salt
    Laruns
    Tomme de Chartreuse
    Tomme des Bauges
    Chaource AOP
    Aged to preserve texture. Served without jam or dried fruits
    Cooked

    Ingredients matrix

    GRAND VINTAGE COLLECTION 2009

    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

    Egg yolk "onsen", shiitake and 42-month Iberico ham, squid broth with brown butter

    Meat & Fish

    snacking

    Concombre Ecume Gingembre Caviar de Yuzu

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