The vineyards, situated in the southern reaches of Troyes, achieve greater ripeness which leads to richer fruit and classic baked biscuit flavours mixed with characteristic toasty, yeast overtones. Only the first, lightest pressings are used, as is usual for fine Champagne. Classic slow second fermentation in bottle is followed by maturation on its lees for two and a half years before being disgorged. All Gremillet Champagnes undergo malolactic fermentation.
Showing a fine mousse in the glass (meaning delicate bubbles as opposed to airy Angel Delight!) and characteristic toasty yeast aromas, boosted by fuller fruit and more structure than the Brut Selection. Rich but elegant, with classic baked biscuit flavours and welcome burst of acidity on the finish.
Although delicious on its own, well chilled, or with light bites and simple fish dishes, this Champagne's richer, more mature, yeasty complexity should also cope with stronger-flavoured fish such as mackerel or smoked salmon, and creamy or wine-based sauces.
Sommelier Wine Awards 2020
Decanter World Wine Awards 2019