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The tasting |
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Bright, shiny gold, fine cord. |
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Well-ripened, with notes of candied citrus fruit, vine peach, and hints of raspberry on aeration from the Pinot Noir harvest. |
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This Champagne showcases vibrant energy with a dense mid-palate, subtly lifted by fine, delicate bitterness. The low dosage perfectly balances the wine’s full maturity, resulting in a rich, textured profile with impressive complexity. A remarkable discovery of an ambitious and well-crafted cuvée! |
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The sommelier's advice |
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Serve between 8 and 10°C. |
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Cocktail dinner, shellfish, seafood, cooked fish or fish terrine. |
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From now until 2033. |
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The estate and the wine |
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This is a major revelation from our Selection Committee. We had already introduced you to Champagne Lacroix-Triaulaire—a hidden gem well-known to our members for its spectacular cuvées.
Now it returns in Magnum format, more expressive than ever: a vintage Champagne made from 100% Pinot Noir, aged for nine years on the lees to develop its full complexity, with minimal dosage, and produced in extremely limited quantities. Each magnum is individually numbered. |
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In Magnum format, the 2010 White Champraux Extra-Brut Champagne is an outstanding representation of its unique terroir in the Aube, nestled on just over an acre of south-facing limestone. Aged for an extended period in the cellar and lightly dosed, this pure Pinot Noir opens with a ripe nose featuring candied citrus, vineyard peach, and hints of red fruits upon airing. The structure displays vibrant energy with a rich mid-palate, accented by delicate bitterness, creating a rich ensemble with substance and complexity. This champagne is a perfect match for the dining table, an ambitious cuvée that pairs well with fish, whether cooked or in terrines, or with shellfish. Rated 94/100 by the Committee. |
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45-acre plot - Single year, single terroir, single grape variety. South-south-east-facing limestone plateau, vines around sixty years old. 1st vintage of this cuvée in 2009.
Hand-picked. Low-temperature vinification at 10 to 12°C in small vats for 3 to 4 weeks. Malolactic fermentation carried out. Aged on lees for 9 years, then on peak for 3 years in the estate cellars. Disgorged on November 22, 2023.
Dosage: 4 g/l (Extra-brut).
Limited edition for this 2010 vintage: 578 bottles, 359 magnums and 20 jeroboams. Numbered magnums. |
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AWARDS |
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Rated 94/100 by our Tasting Committee! |
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