“A Coteaux Champenois from the same plot as the Pinot Noir champagne that follows. Linear and well-defined, the nose betrays clean and fresh cherry and strawberry, with a faint touch of cinnamon and vanilla as support. On the palate, there is more richness of fruit than the nose would suggest – damson and plums – deftly balanced against raspberry acidity and fine tannins.” AC

[Winemaker’s notes:] “This champagne is robed in pale gold with reflections of rose. This is led by train of persistent fine bubbles and an elegant creamy mousse. The nose reveals the fruitiness of Pinot Noir with notes of ripe strawberries, cherries, violets, hawthorn and licorice embellished with notes of vanilla and sweet spices. On the fleshy and fruity palate, we find notes of burlat cherry, pêche de vigne and quetsch. This is followed by toasted notes and hints of cherry seed. To be enjoyed as an aperitif, with a twice cooked pigeon, with a stuffed quail or with a Chaource.”

“Open and expressive, this red-fruited, fruit-forward Pinot Noir brims with the vibrancy of ripe strawberries and cherries. On the palate, the wine is gently creamy with pleasantly soft bubbles. An approachable and crowd-pleasing style that performs well whether as an aperitif or with a delicate entrée.” AC

[Winemaker’s notes:] “This champagne is revealed in a superb pale yellow with white gold reflections. A myriad of fine bubbles play in the light and weave a persistent crown. The nose is flattering and elegant with gourmet notes of mirabelle plum, vanilla, white pepper, ripe yellow citrus fruits, camellia flower and fresh bread. The champagne finishes long with a mix of elegant vinosity and freshness. To be enjoyed as an aperitif but also with white fish, with lobster, with a turbot in the oven but also with frogs or with a tome de brebis.”

“A lens into the clay-limestone soils that make up the Bourdon plot, one of the first and finest vineyards to be replanted post-phylloxera. The wine opens with an inviting nose of lemon-balm, ripe yellow fruit and white flowers. Lithe and elegant on the palate, Bourdon finishes long, with an apparent chalky minerality and salinity.” AC

[Winemaker’s notes:] “Dressed in straw gold, the nose is greedy, expressing a certain sweetness revealing ripe white peach, Comice pear, yellow plum and basil leaf. Some vanilla notes reinforce this delicacy. The attack on the palate is frank, textural, fleshy and thirst-quenching. The flesh of the vine peach dominates and blends with a light woodiness. The very pleasant mouth continues on white fruits associated with Sicilian lemon. To be enjoyed as an aperitif but also with a sea bass or sea bream tartare, with a scallop ceviche or raw fish.”

“We’re big fans of the distinctive Pinot Blanc from the Aube, and this is one of the most stunning examples. A real gourmet wine, the Val Moignot balances the fruit-sweetness of ripe pears, plum and white peach with marked salinity and a savoury herbal touch. A phenomenal pairing with shellfish and gingery Asian flavours.” AC