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Bouvet Ladubay INSTINCT Saumur Extra Brut 2020

Bouvet Ladubay INSTINCT Saumur Extra Brut 2020

HK$228
HK$228
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Crisp, Complex, and Barrel-Aged

If you enjoy traditional method sparkling wines with a very dry profile and a touch of oak complexity, this Saumur Extra Brut is a solid choice. Crafted in the Loire Valley from a blend of Chenin Blanc and Chardonnay, it offers bright apple and citrus notes layered with subtle vanilla and brioche from barrel aging. It serves as a well-structured and refreshing alternative to Champagne.
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Style Profile at a Glance

Attribute Profile Scale
Body Medium-Bodied ●●●●●
Sweetness Bone Dry (Extra Brut) ●●●●●
Acidity Crisp & Bright ●●●●●
Fruit Apple, Pear & Citrus ●●●●●
Oak Subtle ●●●●●

Highlights

  • Sourced from the Saumur AOC in the Loire Valley, utilizing a traditional blend of Chenin Blanc and Chardonnay.
  • Crafted using the traditional method, with the secondary fermentation taking place in the bottle to create a fine, persistent mousse.
  • The base wines are aged in oak barrels prior to blending and bottling, adding subtle notes of vanilla and toasted nuts without overpowering the fresh fruit profile.

Tasting Notes

  • Appearance: Pale yellow with subtle green reflections and a steady stream of bubbles.
  • Nose: Distinct notes of green apple, ripe pear, and white flowers, underpinned by hints of brioche, hazelnut, and delicate vanilla from the oak aging.
  • Palate: Crisp, dry, and focused. The bright acidity is balanced by a slightly round texture, leading to a clean and refreshing finish.

Serving Suggestion

  • Temperature: Serve well-chilled at 8–10°C.
  • Decanting: No decanting required. Best enjoyed in a tulip-shaped sparkling wine glass or a standard white wine glass to properly capture the aromas.
  • Western Pairing: Pairs reliably well with smoked salmon, raw fish tartare, lightly roasted poultry, or soft cheeses.
  • Asian & Cantonese Pairing: The sharp acidity and toasty notes cut through fried and savory dishes nicely. It pairs well with classic dim sum like 蝦餃 (Har Gow), or deep-fried dishes such as 酥炸生蠔 (Deep-fried Oysters) and 椒鹽鮮魷 (Salt and Pepper Squid).

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