Bright and fluid on the eye with an intense pale green and gold colour, marked by dancing flashes of yellow-green topaz deep in the glass. A lively stream of tiny bubbles provides a persistent crown at the top of the glass. All the appearance and promise of a fresh and nuanced wine.
The first impression on the nose is one of patisserie and flowers, with hints of creamy butter, meringue, warm brioche, caramel plus a slightly toasty note against a background of mimosa; verbena, fresh roses, acacia, poppies, cloves and lime. Allowing the wine to breathe for a while brings out more mineral and fruity notes in which soft chalk, iodine, ripe hazelnuts, pear, lemon, white peaches, fresh grapes and hawthorn blossom all mingle harmoniously together. The whole is lifted up by hints of peppermint, liquorice and star anise that highlight the freshness and profile.. A few fleeting notes of exotic fruits such as pineapple and passion fruit plus a suggestion of soft spices promise another range of aromas to come.
The palate is immediately fresh and supple with a soft, creamy effervescence. Then the champagne develops a crunchy and pulpy fruit texture underlined by a finely stretched lemon acidity. The mid palate is orchestrated by a chalky minerality which brings boldness, salinity and length on the tongue. The skilful use of oak lends a polish to the lively fruity character of the wine whilst still maintaining the structure and the lemon and salty vibrancy which, in turn, enhances its persistent plumpness; a vintage that is a true reflection of springtime complemented by the perfect choice of dosage.
Le Grand Blanc Vintage 2013 is a fresh, full champagne whose concentration and precise fruitiness make it easy to enjoy whilst also providing ample opportunity for food pairing with fresh and with more full flavoured dishes. To experience the full enjoyment of this champagne we recommend serving above 90 C in a tall and well-rounded glass and we suggest the following food matching ideas:
- Oysters from the open seas - Sea bream tartare with citrus fruit and Espelette pepper
- Scallops in a corn velouté with grated celery foam - Fillet of John Dory with safran butter
- Eggs en cocotte with asparagus and parmesan - Fillet of veal gratin with tome cheese or goats’ cheese
- served with parsnips - Rack of lamb with herbs - Guinea fowl Suprême in hazelnut pastry with braised
- sucrine and a reduction of jus - Farmhouse Saint-nectaire
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