Alfred Gratien


Alfred Gratien Grand Cru Brut|Vintage Blanc de blancs|2007

Descriptors & Texture

Descriptors & Texture


Creamy Chardonnay Dominant

Winemaking

Winemaking


Brut Barrel-maturation No Malo-lactic Fermentation Aged 8 Years on Lees

Earth

Earth


Mineral Chalky

Foods

Foods


Patisserie Bread and butter pudding

Stone Fruit

Stone Fruit


Ripe Apricot Yellow Peach

Tropical Fruit

Tropical Fruit


Dried Mango

Herbs & Spices

Herbs & Spices


Cooking Spice

Epernay

Epernay

What to expect


Tropical notes of dried mango, yellow peach, ripe apricot and cream. Some warm pastry coming through, particularly bread and butter pudding. On the palate the mousse is fine and creamy with bright tangy acidity that plays along the tongue. All the ripe tropical fruits flow on to the palate opening up to toasty notes and warm spice.

"Two more years on lees and a touch more dosage since its inaugural release have flattered this blend of the great northern Côte des Blancs grand crus of Cramant and Avize. It upholds its full-straw hue and notes of fresh lemon zest, barrel and bottle-derived characters of brioche and hint of fennel. The clash of malic acidity with wood lends a hint of sappiness, yet concludes with a flourish of bright malic acid drive, harmony and fine chalk mineral texture.

Avize and Cramant; fermented and aged 6 months in oak barrels; aged 8 years on lees; no malolactic fermentation; 8g/L dosage."

Tyson Stelzer - The Champagne Guide 2018-2019

$110.00

Club Price $104.50 (?)

Descriptors & Texture

Descriptors & Texture


Creamy Chardonnay Dominant

Winemaking

Winemaking


Brut Barrel-maturation No Malo-lactic Fermentation Aged 8 Years on Lees

Earth

Earth


Mineral Chalky

Foods

Foods


Patisserie Bread and butter pudding

Stone Fruit

Stone Fruit


Ripe Apricot Yellow Peach

Tropical Fruit

Tropical Fruit


Dried Mango

Herbs & Spices

Herbs & Spices


Cooking Spice

What to expect


Tropical notes of dried mango, yellow peach, ripe apricot and cream. Some warm pastry coming through, particularly bread and butter pudding. On the palate the mousse is fine and creamy with bright tangy acidity that plays along the tongue. All the ripe tropical fruits flow on to the palate opening up to toasty notes and warm spice.

"Two more years on lees and a touch more dosage since its inaugural release have flattered this blend of the great northern Côte des Blancs grand crus of Cramant and Avize. It upholds its full-straw hue and notes of fresh lemon zest, barrel and bottle-derived characters of brioche and hint of fennel. The clash of malic acidity with wood lends a hint of sappiness, yet concludes with a flourish of bright malic acid drive, harmony and fine chalk mineral texture.

Avize and Cramant; fermented and aged 6 months in oak barrels; aged 8 years on lees; no malolactic fermentation; 8g/L dosage."

Tyson Stelzer - The Champagne Guide 2018-2019

About the House

About the House


Food Suggestion

Based in Epernay, Alfred Gratien are certainly more led towards the traditional approach to champagne production winemaking being; no malo-lactic fermentation (to preserve malic acidity) aged under cork, long ageing (oxidative style) and oak fermentation.

Food Suggestion


Serve this fresh but full bodied blanc de blancs with a seafood marinara pasta with fresh prawns and scallops and serve with a sprinkling of sea salt. 

Customer reviews

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