Nicolas Feuillatte Grand Cru Millésimé Blanc de Noirs
AOC Champagne, 2008
A Blanc de Noirs from the best Pinot Noir Grand Cru sites. A powerful and structured vintage champagne. Notes of dried dates and figs, ginger and caramel, walnut shell, vanilla mango and oranges come to the fore. As soon as the champagne gets some air, fragrances of apricots, kumquat and candied fruit are released. On the palate, it presents itself with a striking opening and a full mousse. Aromas of bitter orange zest, pomelo, dried apricots, crispy bread crust, seaweed, a touch of umami and lemon balm. An enormously round and long, aromatic finish.
|Origin:||Frankreich / Champagne|
|Grape variety:||Pinot noir|
|Ripening potential:||2 to 15 years|
|Serving temperature:||10 to 12 °C|
|Food pairing suggestion:||Apéro riche, Cakes, biscuits, pastries, Fresh water fish with cream sauce, Saddle of lamb fillet with herb jus|
|Vinification:||fermentation in steel tank, pressing the whole grape|
|Harvest:||hand-picking, strict selection|
|Maturation:||in steel tank|
France – Philosophy in a bottle
According to French philosophy, wine should be an expression of the soil and climate. They use the word “terroir” to describe this. Terroir makes every wine different, and many especially good. French wine is regarded worldwide as an expression of cultural perfection. The French believe that humans are responsible for the quality of the berries, the vine variety for their character, and nature for the quantity. This philosophy can be expressed succinctly as: “the truth is the vineyard, not the man.”
Nicolas Feuillatte, a visionary and gifted entrepreneur, presented his Champagne for the first time in 1976. It quickly became the trendy brand in jet-setter circles in the USA, Australia and England, circles which Nicolas Feuillatte regularly frequented. In just 30 years, Nicolas Feuillatte rose to become the No. 1 Champagne brand in France, and in 2016, exactly 40 years after its founding, it became the third largest export brand worldwide.
Behind the brand lie numerous wine growers and their families, lovingly tending their vineyards with the experience of generations to obtain the best quality grapes for the harvest. They are organised within the Centre Vinicole de la Champagne, the most important wine growers’ association in Champagne. The vineyards include 13 invaluable Grand Cru and 33 1er Cru areas, the basis for exclusive and prestigious top cuvées such as Palmes d'Or Brut and Palmes d'Or Rosé. In order to ensure flawless quality, the grapes – regardless of origin – are pressed immediately after harvesting in on-site presses in the vineyards themselves.
The Centre Vinicole boasts state-of-the-art technology and professionalism, absolute cleanliness and control. The ISO 22002 certificate guarantees top production quality while using sustainable, environmentally-friendly methods. This includes a separate sewage and water treatment plant and the use of renewable energy.
The personality of Champagne Nicolas Feuillatte is elegant, urban, modern and glamourous. It is unique yet universal, which is reflected in the variety of the cuvées. There is nothing more beautiful than celebrating life’s big and small moments with a glass of Champagne Nicolas Feuillatte!
Blueprint of the terroir
No other variety expresses its terroir as precisely as Pinot noir. It is a sensitive, fragile grape. But when it succeeds, it gives the world some of its very greatest wine plants. It especially excels in Burgundy, where it has been cultivated for at least 700 years. Even in the middle ages, it was considered so precious that it was kept separate from other grapes so as to not diminish its value. The finest examples are delicate and fragrant with aromas of cherries and red berries. With maturity, notes of forest floor, leather and truffles enter as well. An irresistible fruity sweetness still shines through, even after several decades. The Pinot noir does well in cool locations: in Switzerland and in Germany, where it is known as Blauburgunder and Spätburgunder respectively; in Alsace and in South Tyrol, in Oregon, New Zealand and Tasmania. Not least, it yields fantastic champagnes. It is a wonderful culinary companion. With its soft tannins and charming bouquet, it meshes with everything, from Güggeli and cheeses to fried fish.