The palette is immediately clean and fresh with a soft, creamy mousse. A lush, full-bodied fruitiness follows quickly, accentuated by a tight and well-integrated citrus acidity. The middle palette mainly has a round and clay-like minerality, which is rich Read more..
Blend: 100% Chardonnay, single vineyard La Croisette in Epernay.
Bottled: July 2015, only 2000 bottles.
Aging: French oak barrels.
Dosage: 0gr / l.
Disgorged: May 2018
This Champagne La Croisette has a bright and bold lemon yellow color with flashes of green and silvery yellow plus a vibrant flow of tiny bubbles forming a persistent ring of mousse. Already a promise of a fresh and versatile wine.
On the nose, the first impression is a characterful wine with notes of rich humus and fleshy fruits such as peaches, yellow apples and pears, all accentuated by a fresh hint of lemon. While the Champagne breathes, it first reveals the scent of shaved almonds and fresh herbs with a hint of menthol and umami, before a freshness emerges characterized by rhubarb and anise followed by garlic-like notes of chives and wild garlic.
The palette is immediately clean and fresh with a soft, creamy mousse. A lush, full-bodied fruitiness follows quickly, accentuated by a tight and well-integrated citrus acidity. The middle palette mainly has a round and clay-like minerality, which is rich and fruity and has a certain toughness that gives some weight in the mouth. The overall feel is both simplicity and depth, a balance of vibrancy and spiciness that leads to a finish full of highs and lows with a hint of white fruit and herbal infusions.
La Croisette is a Champagne with great character, strength, concentration and balance that will appeal especially to more experienced taste buds. We recommend to serve it at 10 ° C or slightly above. The options for matching with food are almost limitless, but here are a few that will capture the imagination:
- Sea bass fillet with crayfish fried in butter, served with a chive cream.
- Salmon rillettes with lemon caviar
- Poached cod in coconut milk, served with mashed pea or broad beans
- Giant asparagus in hazelnut oil, with Coppa di Parma and wild garlic
- Marinated carpaccio marinated in a herb and flower marinade
Farm-raised guinea fowl cooked in champagne, with Lardo di Coleseatta Escalatta breaded with linseed and lemon
- Tomme de Montagne cheese
The palette is immediately clean and fresh with a soft, creamy mousse. A lush, full-bodied fruitines..
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