First press juice of mainly Grand and Premier Cru grapes. 20 to 30% of reserve wines are aged in wooden barrels using the solera system. Vinified using traditional methods to avoid premature oxidation. Partial malolactic fermentation and reserve wines aged in casks to allow the aromas to develop complexity.
Grape varieties: 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier
Altitude: 150-200m ASL
Dosage at disgorgement: 8 g/l
Tasting notes: Deep gold in color with aromas of vine blossom, linden, and toasted bread. Notes of redcurrant, raspberry, and ripe grape. Full-bodied, generous and long. Enhances hot or cold white meats, poultry, and premium charcuterie. An ideal complement to cold buffets, fish, and seafood.
92 points, The Wine Advocate
92 points, Wine Spectator
92 points, James Suckling
91 points, Wine and Spirits