Bereche et Fils


Bereche et Fils Reflet d'Antan NV|Brut|NV

Foods

Foods


Vanilla

Orchard Fruit

Orchard Fruit


Red Apple

Nut

Nut


Almond

Ludes

Ludes

What to expect


Each year the brothers take just two-thirds of each 600L demi-muid of reserves, allocating the best to this cuvée and the rest to the Brut Reserve. Raphaël describes the result as an old-fashioned style. It’s found a harmony between the definition of red apple and dried fruits, and the spice, creamy texture, toast, nuts and complex savoury charcuterie notes of barrel fermentation. With a full-straw hue and copper tint, it’s powerful, yet never heavy or imposing, with well-toned malic acidity holding a long and full finish. A champagne of expression and character before comfortable appeal.

Tyson Stelzer - the Champagne Guide 2018-2019

Technical details

The reserve wine for Brut Reserve NV from perpetual solera reserve; 35% pinot noir from Ludes, 35% meunier from Mareuil-le-Port and 30% chardonnay from both villages; vinified in barrels and demi-muids; no malolactic fermentation; 41 months on lees; 6g/L dosage; 4500 bottles

$239.99

Club Price $227.05 (?)

Foods

Foods


Vanilla

Orchard Fruit

Orchard Fruit


Red Apple

Nut

Nut


Almond

What to expect


Each year the brothers take just two-thirds of each 600L demi-muid of reserves, allocating the best to this cuvée and the rest to the Brut Reserve. Raphaël describes the result as an old-fashioned style. It’s found a harmony between the definition of red apple and dried fruits, and the spice, creamy texture, toast, nuts and complex savoury charcuterie notes of barrel fermentation. With a full-straw hue and copper tint, it’s powerful, yet never heavy or imposing, with well-toned malic acidity holding a long and full finish. A champagne of expression and character before comfortable appeal.

Tyson Stelzer - the Champagne Guide 2018-2019

Technical details

The reserve wine for Brut Reserve NV from perpetual solera reserve; 35% pinot noir from Ludes, 35% meunier from Mareuil-le-Port and 30% chardonnay from both villages; vinified in barrels and demi-muids; no malolactic fermentation; 41 months on lees; 6g/L dosage; 4500 bottles

About the House

About the House


Food Suggestion

These are two young brothers Raphael and Vincent Bereche who have taken over the family estate. For this wine they use a third each of variety chardonnay, pinot noir and pinot meunier with 30% reserve wine coming from solera. This is a perpetual reserve going back to 1985 and includes every vintage from then. Their production method includes, natural fermentation using wild yeasts, non-malolactic fermentation to preserve acidity, aged on lees in barrel before going into bottle and the cellar for 24 months to age further in bottle.  

Food Suggestion


You could serve this striking cuvee with an entrecote steak accompanied with a side of thin chips doused in truffle salt.