This refreshing Champagne is exclusive to Corney & Barrow, enjoy it with food or sip it as an aperitif and you won’t be let down.
This blend is made exclusively for us by De Castellane champagne house. Based in Epernay, the house was founded in 1895 by the visionary Viscount Florens De Castellane. Their Champagne gained rapid fame in “le tout-Paris” during the Belle Epoque.
After a century of existence, the house entered in the Laurent-Perrier group, nowadays managed by the Nonancourt’s family.
Location: The grapes used to make this wine are coming from various vineyards around the Champagne region. The Chardonnay plants are based in the Côte des Blancs, the Pinot Noir comes from Montagne de Reims and the Pinot Meunier from Vallée de la Marne. The Chardonnay grapes will offer minerality, freshness and creaminess while the Pinot Noir grapes will bring structure and depth to the blend, finally the Pinot Meunier will will compliment with its aromatic touch.
Climate: Officially ‘cool continental’ denoting cold winters and warm, but rarely scorching summers.
Soils: Soils are chalky. This is ideal for drainage and helps impart elegance to the grapes and wines.
Grape varieties: 35% Chardonnay, 35% Pinot Noir, 30% Pinot Meunier
Fermentation: Harvest takes place early in the morning in September; the grapes are collected in 20kg crates which are directly sent to the winery to preserve their aromatic freshness. Each grape is vinified separately. The first fermentation takes place in temperature-controlled stainless steel tanks to preserve freshness. Each component undergoes malolactic fermentation to soften acids and give a creamy, round feel to the wine. The head winemaker will then define the blend and a 15% reserve wine is added to guarantee consistency. In line with the méthode traditionnelle procedure, the second fermentation takes place in the bottle to give the Champagne its fizz.
Maturation: The wine is aged in contact with fine lees for a minimum of 24 months in the cellar (more than the minimum requirement of 15 months) to gain in texture, concentration of flavours and complexity. The Brut NV is then disgorged and a 9g/L dosage (exclusively made of a base of Chardonnay & Pinot Noir) is added. The wine ages for a further 3 months minimum in the bottle prior release.
A full bodied, richer styled Champagne with a creamy palate and notes of toasty brioche and fresh, green apple to balance. Complex enough to work well with food, yet delicate to be drunk as an aperitif.
|Name & Appellation||Champagne Marquis de Bonnières, Brut NV.|
|Grape Varieties||35% Pinot Noir, 35% Chardonnay & 30% Pinot Meunier|
|Vineyard & Winemaking details||Fermentation in stainless steel tank to maintain freshness. Malolactic fermentation to soften the acidity. Minimum of 2 years of ageing on the lees to contribute to its complexity. Further 3mths ageing in the bottle prior release.|
|Tasting Keywords||Creamy and toasty with a green apple uplift|