About this WINE
Champagne blend
Which grapes are included in the blend, and their proportion, is one of the key factors determining the style of most Champagnes. Three grapes are used - Pinot Noir, Chardonnay and Pinot Meunier.
26% of vineyards in Champagne are planted with Chardonnay and it performs best on the Côtes des Blancs and on the chalk slopes south of Epernay. It is relatively simple to grow, although it buds early and thus is susceptible to spring frosts. It produces lighter, fresher wines than those from Burgundy and gives finesse, fruit and elegance to the final blend. It is the sole grape in Blancs de Blancs, which are some of the richest long-lived Champagnes produced.
Pinot Noir accounts for nearly 40% of the plantings in Champagne and lies at the heart of most blends - it gives Champagne its body, structure, strength and grip. It is planted across Champagne and particularly so in the southern Aube district.
The final component is Pinot Meunier and this constitutes nearly 35% of the plantings. Its durability and resistance to spring frosts make the Marne Valley, a notorious frost pocket, its natural home. It ripens well in poor years and produces a soft, fruity style of wine that is ideal for blending with the more assertive flavours of Pinot Noir. Producers allege that Pinot Meunier lacks ageing potential, but this does not deter Krug from including around 15% of it in their final blends.
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Description
In 1977 Murray Tyrell visited Bollinger in the sleepy Champagne town of Ay to exchange some expertise. It inspired him to create his own version of bottle fermented wine at home in the Hunter Valley. The first step was to source the best Pinot Noir grapes grown on light soils in the region. Along with a small amount of Chardonnay, they are now picked in the cool of the night and are gently pressed avoiding excessive skin contact.
This careful handling does nothing to prevent the inviting, rich red fruit character of currants and red apples coming to the fore on the nose. Two years on lees delivers complexity through biscuit aromas and an inviting lemon curd character. Fizz and acid are amalgamated, hard to separate as the turbulence of the sparkle gives way to gentle and reticent tropical fruit finish. Balanced and harmonised delivering complexity and sophistication way beyond the price point.
Richard Veal - Australian Wine Specialist
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