Cuvée Camille

Grand Cru

The Cuvee Camille is a blend of Chardonnay and Pinot Noir. This is a white wine, vinified in the Champagne tradition.

Deep yellow in colour with golden and lightgreen highlights gives a rich and fresh visual sensation.

Aromas of biscuit, blueberry, almond paste, red apple, strawberry give a smooth effervescence which makes a fruity and soft product.

Its richness can be combined with fleshy iodated and tasty food.

It is a perfect match with oysters, salmon and basil rillettes, fresh salmon, cod filet, “aumônière” of ashy goat cheese and leeks, …

Rosé

Grand Cru

Its pink salmon color is covered by very fine bubbles that feed a persistent collar.

Smells of peach, cherry amarena then raspberry and currant evolve towards a middle of mouth marked by red fruits which give a fresh and greedy final.

It will go wonderfully with your crumble of raw ham and fromage frais, smoked salmon verrines, half-cooked scallops and sweet chorizo, crab and bar casseroles, a bisque sauce, chili espelette whipped chaource, …

 

Brut Réserve

Blanc de Blancs - Grand Cru

The Cuvee Brut Reserve is made only from Chardonnay: this is a “Blanc de Blancs.

This is a blend of several years, whose 25% are from a perpetual reserve implemented by Jacques Vazart in 1982.

A pale yellow colour with lightgreen hints which go with fine and light bubbles, it gives a fresh and ethereal vision.

It delivers aromas of lemon, chalk, iodine, grapefruit and acacia give a fruity and delicate floral and mineral balance.

Its aperitif vocation harmonizes perfectly with oysters, grapefruit carpaccio, semi-cooked scallops, cod, with a saffron white butter sauce, with Brillat-Savarin (it is a French cheese), …

 

Demi-Sec

Blanc de Blancs - Grand Cru

This “Blanc de Blancs” is dedicated to the sweet dishes.

Deep yellow in colour with golden highlights. The bubbles are fine and give a rich and fresh sensation.

It delivers greedy flavours of marshmallows, candied lemon then you will find mint notes, grilled nut cream, peach, quince, infusion then roasting flavours, caramel, white chocolate, ginger biscuit, …

The overall is rich, greedy with a flavoured and fruity finish.

It will perfectly go with the traditionnal nougatine cake, coconut financier, pear charlotte, far breton (a traditionnal cake of Britain), upside-down apple tart, ginger biscuit tiramisu, apple pie, lemon meringue pie, peach melba, …

Extra Brut

Blanc de Blancs - Grand Cru

Its light color is lemon yellow with pale green-yellow reflections and very fine bubbles. It’s a fresh and light visual sensation

The first gourmet aromas are those of shortbread, candied lemon, hazelnut and sweet almond. Then there are smells of soft chalk, acacia, licorice, fresh mint and iodized spray very pure. The Extra-Brut shows a lemony acidic frame with grapefruit shade well orchestrated by the chalky and iodine minerality of great elegance. The finish is fresh, saline iodine and lemony.

It will go perfectly with Claire’s fine oysters, aperitif and prawns marinated in dill and lemon, Saint-Jacques tartar with lemon Yuzu and fleur de sel, salmon marinated with dill, lemon and green olive oil, pan-fried scallops with yellow grapefruit carpaccio with white pepper, but also fresh goat cheese with lemon and fennel seeds, …

Grand Bouquet 2012

Blanc de Blancs - Grand Cru

Its pale yellow gold color with lemon-yellow highlights is animated by very fine bubbles that cut a fresh and nuanced sensation.

Its frangipane, acacia and pear aromas evolve towards notes of cashews, lemon, whipped cream, sweet almond and reveals iodized accents, brioche and yellow grapefruit zest.
The finish is fresh, toned and delicate.

It goes well with iodine dishes, such as shellfish, sea sauerkraut, salmon tartar, salmon and lentil fillets, bar fillet with a fine hazelnut and lemon zest half-cooked scallops and julienne of fennel, scallops and fresh tagliatelle, cream sauce with lemon and dill, turbot fillets with citrus and saffron sauce, an ashen goat, …

Spécial Club 2009

Blanc de Blancs - Grand Cru

The dress of the prestigious Cuvée Club is a pale yellow gold color with a strong pale yellow hue. Its necklace of very fine bubbles with persistent cord gives a rich and fresh visual sensation.
The first nose is greedy with aromas of brioche, hot butter, frangipane, hawthorn honey. Then the aeration discovers aromas of honeysuckle, blond tobacco, candied pear, nutmeg.
The approach in the palate is supple and fresh with a creamy and melting effervescence with velvety and velvety development. The gourmet set marks a fresh, salty and very mineral finish.
The Cuvée Club is a whole Champagne, fresh and greedy.
It will go wonderfully with parmesan cheese, Comté dices with curry, foie gras in terrine and onion confit, lobster and scallop casserole with a champagne sauce, bar fillets, butter sauce and fennel, cabbage guinea fowl, andouillette 5A, sole meunière, turbot with vanilla iodine sauce, a Saint-Nectaire farmer, a refined 18-month-old Comté, …