Blend of 90% Pinot Noir, 10% Chardonnay, where 70% was from the current vintage, and 30% was from the two previous vintages. Wines are fermented separately, then aged for 36 months on its fine lees in bottle. After disgorging by hand, a liqueur d’expédition (aged white wine mixed with sugar) was added to bring the wine to “Brut”, which is 6-9 g/l residual sugar.
Tasting Notes: Careful and meticulous care has been taken to ensure only the best grapes are used to make this wine, Grand Cru classé à 100%. Bottles are hand-riddled and hand-disgorged, in a house that produces only 45,000 bottles annually. The complexity of this Grand Cru Pinot Noir is wonderfully expressed in the assemblage, similar to the Tradition Brut, but in the Réserve Brut, the reserve wines used are older and more expressive. In addition, each bottle sees additional year of cellaring before being released.
Suggested food: Fish, shrimp, scallop dishes. White meats & game, such as partridge w/ truffle strips. Oven-baked capon de Bresse w/ morelle sauce.
Varietals: 90% Pinot Noir, 10% Chardonnay
Alcohol: 12% Alc./Vol.