The stunningly vinous nose sets up a finely complex melange of flavor that dances effortlessly across one's palate. Opens in the glass and reveals a savory citrus element tuned with mouthwatering, food friendly salinity.
Did I mention the nose is absolutely irresistible?
Complemented a wonderful fried chicken dish. I had heard that Champagne goes well with fried chicken and I can't disagree.
Interesting notes from David Schildknecht in 2013...
"Raphael Bereche began working with his father Jean-Pierre in 2004 – which was also (and probably not coincidentally) the year in which this estate went organic – and has gradually taken the lead. This estate has holdings in the area around their home base of Ludes; in the gravel and sand “Meunier” belt of the Petite Montagne de Reims; and around Mareuil-le-Port on the Left Bank of the Marne. Amazingly, other than the (far from) “basic” Brut and Extra Brut “Reserve” bottlings, all of the wines here are disgorged by hand after aging under cork rather than crown capsule, a luxury (and, true, to some small degree a risk) that applies to few Champagne estates today, and if at all, then usually only for a couple of their most expensive bottlings. This is also, I’m told, one of those precious few wine estates in any given region that perpetuates the work of massale selection from its old vines. Given that the Bereche wines do not “do malo” – though most wines see barrel – and are typically finished with very low dosage, it’s not so surprising that as a group they tend toward tartness and a certain austerity, but for the most part, that is well-buffered and subsumed into a complex whole. ..."
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