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The tasting |
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Beautifully intense, brilliant gold with fine, regular bubbles that are not very abundant. |
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Intense honey flavors with spicy overtones and floral notes. |
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A full-bodied, fleshy champagne revealing the perfect maturity of the 2009 harvest. |
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The sommelier's advice |
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Serve between 9 and 11°. |
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Poultry with cream sauce, a fish such as turbot breast, saint pierre or sea bream ac a beurre nantais. |
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From now until 2028 |
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The estate and the wine |
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A permanent fixture in our TOP 100 winemakers' champagnes, Maxime Toubart is an ultra-popular, confidential artisan who impresses with his incredible consistency.
With 5 hectares in the Marne Valley, he produces remarkable champagnes worthy of the great houses. |
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With finesse and precision, the 2009 Vintage Blanc de Blancs Champagne unfurls a regular, light and engaging string of mousse. The intensely honeyed nose combines spicy and floral notes, reflecting the superb maturity of the Chardonnay grape. The rich, complex, structured structure, full-bodied and ideally deep, remains sapid and straightforward. This is a champagne particularly suited to the table, with creamy poultry, for example, or turbot au beurre blanc. |
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Hand harvested.
Dosage 9.20g/l. |
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AWARDS |
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A wine rated 93/100 by our committee! |
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