champagne grand cru brut blanc de noirs

CHAMPAGNE HENRIET-BAZIN

Blanc de Noirs Brut Grand Cru

Terroir :
VERZENAY, classified Grand Cru, North-East exposure, Bélemnitique chalk
VERZY, classified Grand Cru, North-East exposure, Bélemnitique chalk

Grape Variety:
100% Pinot Noir

Blending:
70% Harvest 2013 - 30% of perpetual wine in solera since 1968
Hand-picked harvest

Ageing:
In bottles, 3 years in our cellars

Dosage:
Brut 8gr/l

The Champagne comes with a fluid and satin-finished colour, yellow gold with wheat yellow hints. It is crossed by fine and vivid bubbles providing for a delicate string. The visual sensation indicates a fresh wine with aromatic nuances.

The first nose reveals a scent of honeysuckle associated with fragrances of strawberry, cherry and grapefruit. When aerated, it develops into notes of blackcurrant, crystallized grapes, apricot, plum and marmalade with intoxicating fragrance of red rose.

The attack is fresh and supple with creamy and soft effervescence.
The Champagne develops a fruity, voluptuous and mature stuff held by a raspberry and apricot acidity.
The middle mouth is orchestrated by a clay and chalky minerality which gives power, elegance and fruity aromas. The whole reaches a gourmet final with character and fruity notes leaving an ultimate sensation of spicy freshness.

The cuvee Grand Cru Blanc de Noirs is a Champagne which reveals its gourmet maturity when tasted with fleshy dishes. We can suggest a tasting temperature between 9 and 12°C with the following food pairing:

Monkfish medallion with curry
White pudding with apples
Squab with Champagne lentils and sage
Fillet of duck breast cooked at low temperature with honey and fried potaoes
Braised guinea fowl, ice carrots and balsamic juice
Guinea fowl with Armagnac and foie gras
Stuffed quails with black grapes
Sweetbread puff pastry with Morello cherries and Timut pepper
Lamb tajine
Maure Brie de Meaux cheese…