- Highly rated, quality driven house producing fruit from the Montagne de Reims
- Aged for longer than normal in the cellar creating a fine bead
- Pair with charcuterie and fine cheese
Pralines and cream with butter and minerals. Love the autolytic presence coming through. After some time in the glass, some baked apple, nougat and toasted bread, pastry vibes. Both fresh and decadent.
"The northern slopes of the Montagne de Reims have defined a blanc de blancs of grapefruit and Nashi pear, cut with an elegant, zesty fruit focus and grainy minerality quite distinct to that of the Côte des Blancs." 93 points Tyson Stelzer
About The House
The champagne house was founded in 1947 by group of 7 growers in the town of Avize. They called themselves 'Société des Grands Crus de la Champagne' because at the time, only growers that owned grand cru vineyards could join. Between them, they had grand cru vineyards in the areas of the Côte des Blancs and the Montagne de Reims and they banded together as they were seeking to make better wines than they could achieve separately. So how did the name come about? Well this truly is an interesting story and through our research we discovered some interesting facts. The founders at first tried to create an acronym using their initials to form a name, which you can imagine was frustrating and ended nowhere. At a loss with what to do, the story goes, a very famous biscuit company called Huntley & Palmer, based in Berkshire, UK, inspired them. They were biscuit makers to the Royal family and received Royal warrants by Napoleon III. Apparently as many imports were restricted during the war back in the 1940's, the people of Reims or Remois as they are referred to were prepared to pay more for a packet of biscuits than a bottle of champagne! This inspired the champagne house.
Technical Details
Based entirely on the 2015 harvest with all fruit coming from Montagne de Reims. Villages consist of Villers-Mamery, Trepail and some fruit from Barbonne.
Food Pairings
You could in a few directions with this... a Caesar Salad would be a good fit, followed by a risotto with chicken, peas and mint could be a fresher approach. Either way, its pretty versatile. Shared with guests as your aperitif to start the party.
