Besserat de Bellefon


Besserat de Bellefon Vintage 2006|Brut (Low Bar Pressure)

Descriptors & Texture

Descriptors & Texture


Spicy

Winemaking

Winemaking


Low Bar Pressure

Foods

Foods


Butter Caramel

Stone Fruit

Stone Fruit


Nectarine

Herbs & Spices

Herbs & Spices


Spicy Spice

What to expect


"This is Besserat’s first vintage release since 2002, admirably sidestepping the challenging 2003 and 2005 vintages, though surprisingly not releasing the 2004. A confident chardonnay lead in the absence of malolactic is well poised to counter the exuberance of the ripe 2006 season, while a decade of age has blessed it with prominent layers of spice of all kinds, gingernut biscuits, butter cake, dried nectarines, even caramel and golden fruit cake. The bright, signature Besserat malic acidity keeps the finish lively and well-defined, and it holds its line and length admirably. The result is a substantial step up from Besserat’s non-vintage releases, making this the cuvée of the range most worthy of your attention this year."

Tyson Stelzer - The Champagne Guide 2018-2019

Technical Details

57% chardonnay, 33% pinot, 10% meunier; 8g/L dosage; DIAM closure

About the House

A charming house based in Epernay and owned by the Lanson BCC family of producers. The indefatigable Godefroy Baijot, who is the Global Export Manager, and talented winemaker Cedric Thiebault lead this maison. The most distinctive asset to this house is that all of their wines are made using low bar pressure. For those of you who may not have come across this, most champagne is made at 6 bar of pressure where as Besserat make it at 4.5 bar. How does this make the wines different? The good news is that there aren't any less bubbles, instead, the approach of the bubble on the palate is more delicate, which makes them especially suited to pairing with foods of all kinds.

Food Suggestion

This vintage matches extremely well with a meat dish such as roasted duck complimented with a quince or fig jam sauce. 

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Descriptors & Texture

Descriptors & Texture


Spicy

Winemaking

Winemaking


Low Bar Pressure

Foods

Foods


Butter Caramel

Stone Fruit

Stone Fruit


Nectarine

Herbs & Spices

Herbs & Spices


Spicy Spice

What to expect


"This is Besserat’s first vintage release since 2002, admirably sidestepping the challenging 2003 and 2005 vintages, though surprisingly not releasing the 2004. A confident chardonnay lead in the absence of malolactic is well poised to counter the exuberance of the ripe 2006 season, while a decade of age has blessed it with prominent layers of spice of all kinds, gingernut biscuits, butter cake, dried nectarines, even caramel and golden fruit cake. The bright, signature Besserat malic acidity keeps the finish lively and well-defined, and it holds its line and length admirably. The result is a substantial step up from Besserat’s non-vintage releases, making this the cuvée of the range most worthy of your attention this year."

Tyson Stelzer - The Champagne Guide 2018-2019

Technical Details

57% chardonnay, 33% pinot, 10% meunier; 8g/L dosage; DIAM closure

About the House

A charming house based in Epernay and owned by the Lanson BCC family of producers. The indefatigable Godefroy Baijot, who is the Global Export Manager, and talented winemaker Cedric Thiebault lead this maison. The most distinctive asset to this house is that all of their wines are made using low bar pressure. For those of you who may not have come across this, most champagne is made at 6 bar of pressure where as Besserat make it at 4.5 bar. How does this make the wines different? The good news is that there aren't any less bubbles, instead, the approach of the bubble on the palate is more delicate, which makes them especially suited to pairing with foods of all kinds.

Food Suggestion

This vintage matches extremely well with a meat dish such as roasted duck complimented with a quince or fig jam sauce.