Verzenay, Vineyard: Les Rochelles
Soil is limestone and clay
Ageing sur lattes:
Bottled April 2010, Disgorged June 2018
The juice is separated according to the rules of the Champagne, followed by debourbage (settling), then by alcoholic fermentation in stainless steel vats and malolactic fermentation. The wine rests in stainless steel vats and oak for several months before tirage and second fermentation in bottle «prise de mousse».
The wine is dry and zesty with a massive fruit concentration and deep complexity that completely satiates the palate with notes of crisp yellow summer apples, lemon custard, Polynesian vanilla, and freshly baked pastry. In the aftertaste notes of praline and heavy cream with hints of grapefruit and gingerbread appear and lingers for minutes. These notes are nicely balanced by a precise acidity that brings a lovely tension to the wine. This Blanc de Blancs is a full-bodied style with small persistent bubbles that are perfectly integrated into the wine due to the long maturation in the bottle.
Salt crusted turbot with lobster crème and lemon. The autolytic roasted notes combined with the fruity depth and crisp acidity of the Blanc de Blancs compliments the richness of this dish and refreshes the palette.