Sourced from nearly 100 crus (half Grand/Premier Crus) across Montagne de Reims, Côte des Blancs, Vallée de la Marne. Mostly blocked malolactic fermentation preserves signature acidity; small portion undergoes malolactic or oak foudre aging for roundness. Secondary fermentation in bottle, minimum 4 years lees aging (3x appellation requirement), 8g/L dosage. Each release (current #257) discloses base year and reserve proportion at 12.5% ABV.
Tasting Notes
Light gold with amber highlights, fine persistent bubbles; Williams pear, crisp apple, citrus, spring flowers, brioche, honey. Full-bodied with ripe orchard fruit, tangerine, grapefruit, pastry notes, vibrant freshness, and mineral length.
Awards and Accolades
93 Wine Spectator
92 Wine Enthusiast
92 James Suckling
16.5 Jancis Robinson
Serving and Cellaring
Serve at 8-10°C in tulip flute; no decanting. Drink now-2029; pairs with oysters, mushroom ravioli, roast chicken, aged Comté.
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