Non-vintage Technical Specifications
Grape Varieties 100% Chardonnay
Classification Demi-Sec
Region Champagne
Soil No clay
Orientation South
Base Wine Years 2014
Serving Temperature 11°C · 52°F
Production Details The current Exquise sheet describes at least six years of lees aging across the first and second alcoholic fermentations and dosage adjusted by tasting within 24–27 g/L. An older Rare Wine Co. importer guide describes Exquise as sourced from a south-facing amphitheatre in Oger, with three years of bottle aging before disgorgement, approximate dosage of 24 g/L and average production of about 100 cases. That guide also states, at producer level, that fermentations use indigenous yeasts; wines are fermented and raised in wood with less than 20% new oak; primary fermentation vessels include 228 L pièces, 400 L fûts and 600 L demi-muids; malolactic fermentation is allowed to occur or not by lot; and techniques are adapted to each vintage. For the release disgorged in November 2016, a dated vendor sheet reports dosage of 22 g/L. These dosage and disgorgement observations are retained as release-context information rather than generalized canonical dosage or disgorgement claims.
Tasting Notes Robert Parker, as quoted on the current Champagne Asia page, describes an exotic, spiced wine with ripe peach and roasted-nut aromas and flavors, followed by a long, clean and refreshing finish. The 2017 La Route des Blancs sheet for the November 2016 disgorgement describes Tarte Tatin, stewed pear or peach, acacia honey, caramel, smoke, cinnamon and candied mandarin, with a silky texture and mineral finish. Gault&Millau's 2022 review of the 2014-base release emphasizes pure pear and mirabelle, very fine bubbles, freshness and integrated sweetness.
Food Pairing Robert Parker's quoted recommendation is seared foie gras or fruit-based desserts. The 2017 sheet for the November 2016 disgorgement recommends serving it alone as an aperitif or with an acidic or gently bitter dessert such as verbena-poached peach, mandarin biscuit or baked Alaska, while avoiding excessively creamy or sweet desserts.
Critics Ratings 96
Producer Information
Website
Address
59, rue de Cramant, 51190 Avize, France
Phone
+33 3 26 57 70 06
Owner
Anselme Selosse and Guillaume Selosse
Cellarmaster
Anselme Selosse