F&R Miniere


F&R Miniere Absolu Blanc de Blancs|Brut|NV

Descriptors & Texture

Descriptors & Texture


Creamy

Winemaking

Winemaking


Barrel-maturation Organic No Malo-lactic Fermentation

Foods

Foods


Butter Baked Bread

Stone Fruit

Stone Fruit


Apricot

Tropical Fruit

Tropical Fruit


Pineapple

Nut

Nut


Cashew

Hermonville

Hermonville

What to expect


The nose presents notes of cashew, pineapple and apricot with some sweet coconut coming from the use of oak barrel. The palate is soft with a creamy mouthfeel and a mellow acid profile with earthy tones. There is a nice play between some citrus fruit and baked bread characters combined with some of the cashew and butter on the finish. This is for those who prefer more subtle style of champagne and like to pair with food.

$109.99

Club Price $103.55 (?)

Descriptors & Texture

Descriptors & Texture


Creamy

Winemaking

Winemaking


Barrel-maturation Organic No Malo-lactic Fermentation

Foods

Foods


Butter Baked Bread

Stone Fruit

Stone Fruit


Apricot

Tropical Fruit

Tropical Fruit


Pineapple

Nut

Nut


Cashew

What to expect


The nose presents notes of cashew, pineapple and apricot with some sweet coconut coming from the use of oak barrel. The palate is soft with a creamy mouthfeel and a mellow acid profile with earthy tones. There is a nice play between some citrus fruit and baked bread characters combined with some of the cashew and butter on the finish. This is for those who prefer more subtle style of champagne and like to pair with food.

About the House

About the House


Food suggestion

A new grower in Hermonville – north of Reims in Massif Saint Thierry. This area is the most northerly part of the Champagne region. Frédéric and Rodolphe look after 8 hectares of vines mainly in Hermonville. Traditionally they sold all their grapes to the big houses, but in 2005 they decided to start their own business. Frédéric (standing left) spent some time with Anselme Selosse and no doubt this has had a profound impact on his philosophy towards wine making. All the wines are fermented and aged in barrel with long ageing and malo-lactic fermentation is blocked for all the cuvées. About 70% of barrels are 5 years or older. Rodolphe and Frédéric have some interesting terroirs to work with. The upper hills are covered in sand-loam soil while the lower areas are loam, clay and sand. These well-draining soils contain high levels of minerals. Current production is about 15,000 bottles per year and slowly increasing. 

Food suggestion


Keeping it simple is a lost art in food pairing. There is a company in Australia that farms excellent Oysters – in particular the Moonlight Flat Oysters, which has a distinct smoky, earthy flavour and richer texture. If Oysters aren’t for you then try some Pan Seared Scallops with fresh lemon to bring out some of those citrus and nutty notes in the Absolu.

Customer reviews

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