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Frerejean Frères Blanc de blancs Premier Cru

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Here is the Blanc de Blancs from this exciting new house. All the fruit for this is sourced from Premier Cru sites along the Cote des Blancs including Grauves and highlights a moreish sense of chardonnay.

Regular price $139.90
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Club Member Price: $132.91

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Frequently purchased together...

- Premier Cru chardonnay aged for 5 years

- Complex, rich, mineral yet juicy style of Blanc de blancs

- Pair with Herb Roast chicken, green beans and scalloped potatoes

When we tasted this with co-founder of the house Rodolphe late 2017, we were quietly impressed with the expressive nature of this champagne. The nose presents aromas of acacia, apricot, hazelnut followed by warm butter on toast. We know this sounds fanciful, but there is a LOT going on here.

The taste shows richness and a creamy mousse with soft, almost pillowy texture. Flavours develop into pear, autumn apple and a smoky mineral finish. This is delicious!

Founded in Avize, a village of Champagne ranked as a Grand Cru, the House of Frerejean Frères was established in 2005. Only 10 hectares in size, this boutique production aspires to preserve and respect the unique terroir, allowing the vines and the wines to express the power and the subtlety of the land.

The Frerejean-Taittinger brothers grew up with love and respect for the Champagne tradition. Passionate for oenology, Guillaume, Richard and Rodolphe created their own House of Champagne.

Rodolphe has a lot of flair and style and this is reflected in their champagnes.

Aged 5 years on lees with a further year in bottle prior to release. Dosage sits at 7.5 grams per litre which makes it Brut. the base wine for this is from the 2012 harvest.

This truly is a gastronomic champagne and would pair with a wide range of dishes. The creamy nature and complex array of flavours would lend themselves well to a 'Fishermans Pie' which a mixture of different types of fish, layered with potatoes a bechamel sauce and a cheese crust. Scalloped potatoes with truffle and herbed roast chicken would also do the trick.