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Frerejean Frères Blanc de blancs Premier Cru

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This Blanc de Blancs is crafted exclusively from Premier Cru and Grand Cru Chardonnay grown in the Côte des Blancs. A blend of vintages and reserve wines contributes to generous and complex aromas. It is aged for longer, to produce a beautifully clear and elegant Champagne.

This Blancs de Blancs develops aromas of citrus fruits, passion fruit, mango and papaya, followed on the palate by a balanced intensity, minerality and acidity delivering structure and elegance.

Regular price $159.00
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Club Member Price: $151.05

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This Blanc de Blancs is crafted exclusively from Premier Cru and Grand Cru Chardonnay grown in the Côte des Blancs. A blend of vintages and reserve wines contributes to generous and complex aromas. It is aged for longer, to produce a beautifully clear and elegant Champagne.

This Blancs de Blancs develops aromas of citrus fruits, passion fruit, mango and papaya, followed on the palate by a balanced intensity, minerality and acidity delivering structure and elegance.

Founded in Avize, a village of Champagne ranked as a Grand Cru, the House of Frerejean Frères was established in 2005. Only 10 hectares in size, this boutique production aspires to preserve and respect the unique terroir, allowing the vines and the wines to express the power and the subtlety of the land.

The Frerejean-Taittinger brothers grew up with love and respect for the Champagne tradition. Passionate for oenology, Guillaume, Richard and Rodolphe created their own House of Champagne.

Rodolphe has a lot of flair and style and this is reflected in their champagnes.

Aged 5 years on lees with a further year in bottle prior to release. 50% of reserve wines from the harvests of
2010, 2011 & 2012. Low dosage.

This truly is a gastronomic champagne and would pair with a wide range of dishes. The creamy nature and complex array of flavours would lend themselves well to a 'Fishermans Pie' which a mixture of different types of fish, layered with potatoes a bechamel sauce and a cheese crust. Scalloped potatoes with truffle and herbed roast chicken would also do the trick.