Dom Perignon Brut 2012

Tasting Notes:

A powerful and complex Champagne that revealing a mixture of mirabelle plum, nectarine, citrus peel (candied orange) and finely-roasted nuts. The nose is simultaneously powdery and sweet, with elegant, chalky notes. Gentle, tactile and full-bodied on the palate. The bubbles create a gentle, vibrating sensation, then the wine becomes soft, dense and juicy. Fine, textured tannins reveal a poised and vinous dimension to the wine. The finish is savoury and saline.

Pairing:

Seafood

Tasting Notes:

SAINT RÉOL Champagne is among the rare brands of Champagne to be entirely commercialized as Champagne classified GRAND CRU.  This designation of origin (appellation d'origine contrôlée) has only been awarded to 17 out of 324 Champagne wine producing villages. The SAINT-RÉOL Champagne wine vats are in cellars located in the heart of Champagne where over 2.3 million bottles age at more than 20 meters below the ground. Engaging aromas blending pitted fruit, citrus, mineral aspects. Its give a balance between robustness, freshness, fruit overtones, all held together by a pleasant and fine structure.

Pairing:

Seafood

Tasting Notes:

A generous vintage created for the celebrations of Bugatti's 110 years (1909-2019). The wine is gradually established, it then unfolds with a large creamy and milky breadth. The soul expresses the richness of butter, caramel, nuts and forest honey. Then the ballet of aromas parades: pastries, undergrowth, plum, Mirabelle plum, fresh coffee and nougatine among others. Expression of an evolution where time does its work. The palate, in turn, is milky, caramelized and biscuit. Under this ample texture, pastry notes of toasted almonds line the flavors.

Pairing:

Seafood,Vegetable, Poutry

Tasting Notes:

A firm and vivid Champagne with a precise, focused palate. Full-bodied and dry. It's very layered and bright with light pineapple, peach, praline, cooked-apple and stone aromas and flavors. It's very subtle and focused at the end. Integrated with richness and high acidity.

Pairing:

Seafood, Poultry, Vegetables