- Four Grand Cru Villages - Cramant, Les Mesnil, Avize & Oger make this
- Rich, intense and highly mineral blanc de blancs
- Goes great with Lobster & butter
This is 100 per cent Chardonnay from 50-year-old Avize (Grand Cru) vineyards that have been managed biodynamically.
The wine is vinified entirely in oak barrels and then aged and assembled via a "solera method"; with the final blend now incorporating nine vintages - only the finest vintages are added.
The unusual term "Caudalie" is the name given to de Sousa's top cuvees. The word denotes the persistence of the aromatic expression of a wine on the palate measured in seconds - 1 Caudalie equals approximately 1 second.
A stunning wine, highly complex as you would expect from a wine made this way, with piercing intensity and great length. Once it settles, it will show a rich texture and layers of pastry, ground nuts, vanilla and citrus flavours.
A wine of tremendous concentration and a chalky, lingering finish.
"Terre de Vins" Magazine reviewed this wine in the December 2019 Edition:
De Sousa Cuvée des Caudalies :
"Champagne De Sousa produces this exceptional organic and biodynamic cuvée, 100% Chardonnay with 50% of the wine from a perpetual reserve. “An artistic champagne, with a tribute to the complexity”, between stone fruits and cooked yellow fruits, mixed with a deep and savoury ginger stock and liquorice. On the palate, an elegant texture with a fine mousse, a well-balanced champagne between acidity and sugar, with a long chalky final. 18.7/20"
About the House
The De Sousa family are based in the Grand Cru village of Avize in the Côte Des Blancs. Father and Vigneron Erick De Sousa has a Portuguese background and practices Biodynamic viticulture. The family runs just over 9 hectares, most of which in Avize but also in the Montagne de Reims and Ambonnay, also a small vineyard in the Marne Valley - Mardeuil. The main characteristics of De Sousa Champagne are; *'Vieilles Vignes' or old-vine viticulture. *The vineyards are ploughed traditionally by horse and some of the oldest vines go back to the early 1930's. *Full malolactic fermentation. *Extended lees ageing. *Ageing of reserve wines in barrel. Ericks' winemaking philosophy supports later ripening which allows the vines to benefit from the mineral-rich soils. This interaction enables the champagne to develop a palate profile that has abundance and purity and in our view, a remarkable length and finish compared to many other champagnes.