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Champagne CARBON 'Effect' Blanc de Blancs Millésime '15

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The Carbon Effect Blanc de blancs oozes class and pristine freshness. Being 100% Chardonnay from Grand Cru sites in Avize, it shows mineral dimension, bright citrus fruit and a complex and persistent palate. This is what quality, well-made, artisanl champagne looks like. Buy to enjoy and to impress. This Blanc de blancs vintage champagne can be enjoyed now or cellared for further development.

Regular price $275.00
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Club Member Price: $261.25

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The Carbon Effect Blanc de blancs oozes class and pristine freshness. Being 100% Chardonnay from Grand Cru sites in Avize, it shows mineral dimension, bright citrus fruit and a complex and persistent palate. This is what quality, well-made, artisanl champagne looks like. Buy to enjoy and to impress.

- 2015 was an excellent warm harvest that created wonderful fruit, exotic and fresh

- Bottle is wrapped in a 'Carbon effect' plastic sleeve

- 100% Chardonnay coming from Avize and surrounding grand cru villages

Created and founded by Alexandre Méa, this brand was conceived in 2011 with the first bottles release in 2013. Méa is the 5th heir to the Méa-Devavry family who has been wine-growing and producing champagne in Champillon since 1920.

Champagne Carbon is a pioneering Champagne house, operating at the intersection between tradition and modernity. All wines are aged a minimum five years on lees. They ferment in small oak barrels adding complexity and elegance to the incomparable style of their champagnes.

Striving to promote the excellence of French craftsmanship, each bottle from the Attraction series is handcrafted and goes through a 38 step process to create the carbon fibre exterior that stand as the signature of the house. The choice in name extends beyond the bottle and to the essence of life, from carbon DNA to the carbon dioxide that crafts the bubbles in the champagne.

Dosage: 8g/L. Aged on lees for 6 years. 100% Chardonnay. In 2015 the high number of sunny days in July foreshadowed and exceptional harvest. A limited number of grapes were kept to each vine, allowing for perfect ripening.

Would suit a delicate recipe like a lime-scallop ceviche or a red mullet cooked in olive oil and thyme.