2016 Technical Specifications
Grape Varieties 73% Pinot Noir; 27% Chardonnay
Classification Extra Brut
Region Champagne
Fermentation Vessels Barrels
Dosage 4.0 g/L
Production Details Bollinger Diffusion reports: Made exclusively from Grand Cru and Premier Cru fruit focused on later-ripening sectors of the Montagne de Reims; vinified under wood; tirage under cork; matured for 7 years on lees; riddled and disgorged by hand. The main producer English page describes lees maturation as over seven years and recommends serving at 8–10°C; the sources therefore do not establish an exact ageing-day count.
Tasting Notes Golden reflections; floral aromas, hawthorn, acacia honey, ripe stone fruit and bergamot; silky texture, freshness, balance, and a long delicate finish.
Food Pairing Langoustine tartare with confit celery, lime, sesame oil and Thai basil; steamed sea bass with dill, nori hollandaise, lemongrass and white curry; herbed ewe’s-milk cheese with cherry marmalade; fresh raspberries with lime syrup, orange blossom and ginger.
2013 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Suitable for drinking now or further cellar development
Classification Blanc de Noirs from five crus: 92% Grands Crus and 8% Premiers Crus
Region Champagne
Dosage 6.0 g/L
Production Details Created from the 2013 harvest as a limited edition and matured for more than seven years on the lees. The producer recommends serving this release at 8-10°C.
Tasting Notes Golden highlights; ripe fruit, fruit jelly, almond paste, mirabelle plum and vine peach aromas; pear, fresh almond, tarte tatin, citrus and candied lemon flavors; mineral, velvety and persistent, with a saline finish.
2003 Technical Specifications
Alcohol 12.0%
pH 3.15
Grape Varieties Pinot Noir and Chardonnay; published proportions conflict
Region Champagne
Sites Pinot Noir from Aÿ and Verzenay; Chardonnay from Cuis
Fermentation Vessels Oak casks
Closure Natural Cork During Bottle Maturation
Production Volume 50,000 bottles
Bottles50,000
Production Details Tom Stevenson’s April 2007 first-hand report gives60% Pinot Noir / 40% Chardonnay, dosage 7 g/L and pH 3.15 for the sampled wine; James Magazine 2018 and Hedonism give63% Pinot Noir / 37% Chardonnay, with Hedonism reporting dosage 8 g/L, three years on lees and spring 2007 disgorgement. These discrepancies are unresolved; no verified pre-release-to-final blend change is established. The contemporary report gives natural alcohol 11.2% and finished-wine acidity 3.9 g/L on a sulphuric-acid basis, neither treated as finished ABV or generic TA. Serving and tasting evidence remains source- and release-specific.
Tasting Notes Black spices, yellow fruit, peach stone, blood orange, ginger, marine minerality, creamy mousse, power and freshness
Producer Information
Website
Address
20 Boulevard Maréchal de Lattre, 51160 Aÿ, France
Phone
+33 3 26 53 33 66
Owner
Family-owned, Charles-Armand de Belenet (CEO)