Scintillating and elegant

BLANC DE NOIRS

Pride of place must go to beef and duck, whether grilled, roasted or slow-cooked in a stew. To make them even more divine, add a distinctive pinch of ‘hot’ spices or herbs (black, grey or white pepper, coriander, chervil, parsley …).

100% first press juice

$ 27.60 -

Weight 1.650 kg
Aging

36 months aging on the lees, 12 months after disgorgement,

Grape variety

100% Pinot Noir

Reserve wine

20%

Awards and recognition

89 Robert Parker – 91 Wine Enthusiast – 90 Wine Spectator

Dosage

9gr/L

Alcohol content 

12.5 %

Conditioning

Box of 6 bottles, Box of 12 bottles, Box of 18 bottles, Box of 24 bottles, Box of 30 bottles, Box of 36 bottles

Tasting notes

The nose offers aromas of grilled apples, pears and nuts, accompa­nied by anise and dried roses, adding complexity. Dry and persis­tent to the palate, this champagne offers refreshing notes of wild berries and a hint of sanguine orange. Fiercely racy, this “white from dark grapes” with fine bubbles and a light golden color brings us to a very beautiful and pleasant finish.

Food pairing notes

Grilled Angus beef with black pepper

Advice from the winemaker

My Blanc de noirs Champagne and mushrooms -ceps, morels and truffles – always go well together, revealing a host of tastes and aromas.

Find this bottle at:
La Réserve de Beaulieu- 5* Hotel and Restaurant 1* Michelin – French Riviera

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