De Sousa Cuvée des Caudalies Grand Cru 2010

Under the watchful gaze of the fourth generation of champagne winegrowers, the grape harvest from old vines that are more than 60 years old was made entirely by hand for this Blanc de Blancs wine raised 100% in small oak barrels.

The colour is a bright gold and a super fine bead. After more than 8 years of ageing, this needs time in your glass to unfurl and show you all the intricacies in the wine. We suggest decanting if you have one. A wide range of aromas which range from ripe yellow fruit like peach, apricot, quince with touches of honey and gingerbread.

The nose flows effortlessly on to the palate with ripe peach and some ginger spice. This is a powerhouse wine and one that will go down in the history books. The House, recommends a potential of ageing of 8 to 15years in a dark cellar, away from noise, bottle laid flat.

The De Sousa family are based in the Grand Cru village of Avize in the Côte Des Blancs. Father and Vigneron Erick De Sousa has a Portuguese background and practices Biodynamic viticulture. The family runs just over 9 hectares, most of which in Avize but also in the Montagne de Reims and Ambonnay, also a small vineyard in the Marne Valley - Mardeuil. The main characteristics of De Sousa Champagne are; *'Vieilles Vignes' or old-vine viticulture.

The vineyards organically farmed and are ploughed traditionally by horse. Some of the oldest vines go back to the early 1930's. Full malolactic fermentation is used, with extended lees ageing and ageing of reserve wines in barrel.

Ericks' winemaking philosophy supports later ripening which allows the vines to benefit from the mineral-rich soils. This interaction enables the champagne to develop a palate profile that has abundance and purity and in our view, a remarkable length and finish compared to many other champagnes.

100% Grand Cru Chardonnay from the 2010 harvest.

Based on 100% chalk soils of the Côte des Blancs. Old vines of more than 60 years. 100% oak barrel maturation. Low dosage, 3g/L.
Bottled July 2011. Disgorged May 2022.

Pair with seafood, mature cheeses or white meats (fish or poultry).