CUVÉE RÉDEMPTEUR MILLESIME 2006
27 February 2020
CUVÉE NOUVEL R RATAFIA DE CHAMPAGNE
27 February 2020

CUVÉE CENTENAIRE

1911 - 2011

« Exceptional Champagne, collector bottle »

Cuvee du Centenaire is a high quality champagne
which leaves free rein to your culinary, passionate and intellectual inspirations.
We advise a tasting temperature of between 10 and 15°C

 

EYE :
The deep robe has a dense and satin appearance. Its colour is yellow straw with hints of golden yellow. It is animated by fine and light bubbles fueling a persistent neck. The visual sensation forecasts a full-bodied, complemented wine with plenty of personality.

NOSE :
Soft spices such as saffron, cumin, curry, liquorice blend with smells of butter, roasted figs and black tea come out on the nose at first. The ventilation reveals a fragance of honeysuckle and notes of sweet almonds, apple, plum, candied pear, almond paste, dry apricot, toffee and cocoa.

MOUTH :
The palate is soft and fresh with a creamy and melted effervescence. It develops a fruity substance with developing aromas backed up by the lemony and apricot acidity.
The mid-palate is well-balanced and harmonious, with an aromatic and  tactile abondance of a high standard and a strong gastronomic gluttony.The Champagne expresses patina with a mellow and subtle sensation, very seductive. You will experience a final melting taste. It reappears in the palate with a salty hint and a dry, deep and lengthy substance suggesting plenty of fullness and harmony.

CHARACTEISTICS
50% Pinot Noir – 50% Chardonnay

Selection old vineyards
Harvest 2006

PACKAGING :
Bottle 75cl

CONTEST

CLAUDY

2019 Guide Hachette ✭✭
2018
Concours Mondial Féminalise
2018 1001 Dégustation ✭✭✭✭
 2014 Guide Véron des Champagnes 
 2013 Concours des Féminalise Médaille d’Or → Nouveau
 2013 Guide Hachette des Vins ✭✭
 2012 Guide du Champagne Euvrard Garnier Mention + ♥
 2012 1001 Dégustation ✭✭✭ + ♥
 2011 Sélection au Guide Flavours from France Dégustation

FOOD AND WINE PAIRING :

Thick slab of turbot with girolles mushrooms and chestnut cream
Sole fillet on a bed of finely chopped cepes with hazalnut oil
Poached foie gras of duck in a spicy gravy, mountain lake fish and spring vegetables with sesame oil
Ganache truffle with melted caramel