Having retained all its youthful acidity because there was no malolactic fermentation, the Champagne is brilliantly lit. Acidity and a light texture from the Pinot Noir in the blend give the wine a crisp edge with still-young citrus. Drink the wine from 2024.
A firm focused version this swathes a chiseled spine of acidity in a raw silky texture and finely meshed flavors of yellow peach orange liqueur honeycomb and chopped almond. A rich streak of salinity drives the well-cut spiced finish. Chardonnay and Pinot Noir. Drink now through 2035. 200 cases imported.
A bright straw/silver hue the 2015 Champagne Brut does a great job at retaining the fresher side of the vintage offering up notes of cherry blossom fresh nectarine and fresh almond. It?s medium to full-bodied and although it takes on the more broad-shouldered ripeness of the vintage it?s long on the palate with a clean chalky and pithy citrus texture as well as a note of bitter citrus on the finish. It?s beautiful now and will have a long drinking window over the coming two decades. The oldest wine house in Champagne established by Pierre Gosset in 1584 in Ay Gosset was purchased by Reynaud-Cointreau in 1993. Today the chef de cave is Odilon de Varine formerly of Deutz and Henriot and the philosophy is to adapt to each year and not to get stuck in the past. Each of the growers? plots are fermented separately and malolactic fermentation is entirely blocked working with the lees to create roundness in the wines instead. The house has gradually shifted from being predominantly a Pinot Noir house to that of Chardonnay. Total annual production is approximately 1 million bottles although they have the capacity to produce 1.5 million. They hold a considerable stock of reserve wine going back 60 years alleviating the pressures to put out more quantity. This year marks the first release ever for the Celebris Blanc de Blancs.jd