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Cuvée à l’Ancienne Millésime 2014 Grand Cru
“Our tribute to the methods of yesteryear, this wine is the fruit of our estate’s finest practices : 50% Pinot Noir, 50% Chardonnay from a unique year are aged and vinified in 205-liter Champagne oak barrels, then aged for six years in the cellar. Rich, with aromas of almond and nougat, the Cuvée à l’Ancienne serves up a touch of mint on the attack. Both powerful and full-bodied, it offers flavours of candy, dried fruit and beeswax, and reaches an explosive finish, that develops in stages for close to a minute.
The fulfillment of our tribute to our traditions, our Cuvée à l’Ancienne invites you to discover a technique used before the wire-cap (1850) : cork and staple closure. Experience the ritual prior to opening the precious beverage by delicately removing the hemp twine using authentic scissors.
Limited edition of 1,000 bottles.
This wine is prepared without filtration, instead thru natural cooling, alcoholic and malolactic fermentation process in barrels”
Cuvée à l'ancienne grand cru millésime 2014
Pinot Noir
Chardonnay
50% Pinot Noir (black varietal) and 50% Chardonnay (white varietal). Aged and vinified in wood, in 205-liter Champagne oak barrels then corked in the old-fashioned way with a cork stopper on an edge sealing ring, this cuvée will last for at least 6 years on a slat base in the cellar.
Extra-Brut - Dosage 5 gr/liter.
Eye : Bright and fairly fluid color, pale, yellow gold, deep straw yellow reflections.
First nose : Praline, cocoa, toasted hazelnut, roasting, nougat, morel, plum, candied peach, tangerine.
Aeration : Roasted pineapple, iodine, honey, fig, cherry, hot butter, candied lemon, candied apricot.
Mouth : Supple and fresh attack, creamy effervescence, pulpy and suave fruity substance, lemony acidity, fleshy fruit, freshness, chalky frankness.
• Parmesan shavings matured for at least 40 months.
• Scallops in walnut butter.
• Turbot cooked on the bone, parsnip purée bound in white chocolate, young shoots and spring vegetables.
• Chesnut velouté and pan-fried foie gras escalope.
• Chicken supreme with morel sauce.
• Beef onglet a la plancha with béarnaise sauce.
• 1,000 bottles (75 cl).