2010 Technical Specifications
Alcohol 12.0%
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 80% Pinot Noir, 20% Chardonnay
Region Champagne
Vine Age 30
Fermentation Vessels For the Pinot Noir component: 60% temperature-controlled vats and 40% oak barrels
Pressing Method Traditional Champagne Press
Oak Types Used oak barrels
Used Oak Only Yes
Dosage 4.0 g/L
Production Volume 12,400 bottles
Bottles12,400
Magnums970
Jeroboams198
Production Details The producer sheet states that the Pinot Noir component was vinified 60% in temperature-controlled vats and 40% in oak barrels, that malolactic fermentation occurred for the majority of the wine, and that secondary fermentation was conducted under cork secured with a staple. It recommends serving at 10–12°C and gives a cellaring potential of 5–10 years. For Rosenthal Wine Merchant's distinct inaugural importer release, the wine was aged 60% in used oak and 40% in stainless steel, remained 11½ years on lees, and was disgorged in January 2023 with 3 g/L dosage. Those importer-release specifications are not generalized into vintage-wide dosage or disgorgement fields because the official producer sheet instead gives 4 g/L dosage and a different vessel breakdown.
Tasting Notes Rich aromas of honey and roasting, with buttery and smoky notes; a lively palate with candied citrus and marked minerality, finishing with spice
Food Pairing Lobster and morel fricassee; browned veal sweetbreads with chanterelles; pan-seared foie gras
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1433979 | — | — | wine-searcher.com ↗ |