This ninth edition of the Bulles de Comptoir, called Tradition, is a blend of 60% Pinot Noir, 30% Chardonnay and 10 Pinot Blanc. The vines are located in in Aube region, some way from the traditional Champagne heartland. 80% of the wines come from the 2018 vintage, while the rest come from perpetual reserves (solara system) from 2010 and 2017. No fining, no filtration, no dosage. 12% alcohol.
Beautiful bright gold in colour with initial aromas of fresh bread, yeast, honey, stone fruit, lemon citrus.
The palate is rich, full bodied, mouth filling with a fine bead that explodes in the mouth. Long dry chalky salty finish. Although rich and luscious, it’s balanced perfectly by the crisp acidity.
This is no austere aperitif champagne; this champagne is crying out for food, and we don’t mean oysters! We just enjoyed a bottle with home cured gravlax, Sicilian olives and Parmesan cheese – but not the blue cheese seen on the platter. Someone suggested sashimi and soy sauce – sounds weird, but having drunk the champagne we are right on board. With the gravlax and cream cheese, it was a match from heaven, surely my favourite food-friendly champagne tasting.
I’d love to shake the hand of the man who made this; it’s one of my most enjoyable champagne moments.
Supplied again by Dave Chan of winejourney.com.sg, source of some of the most wonderful boutique Champagnes we have known.
