Vollereaux


Cuvée Marguerite '08|Vintage|2008

Descriptors & Texture

Descriptors & Texture


Chardonnay Dominant

Winemaking

Winemaking


Aged 8 Years on Lees

Earth

Earth


Mineral

Foods

Foods


Nougat Caramel

Tropical Fruit

Tropical Fruit


Mango

Red Fruits

Red Fruits


Rhubarb

Nut

Nut


Almond

Pierry

Pierry

What to expect


A bright nose filled with juicy mandarin, exotic mango, salted caramel and almond nougat. The palate offers up creamy, toasty with soft acidity falling away. It is well structured and layered revealing a bitter orange (think Campari notes) followed by fresh rhubarb. The finish is persistent and stays with you for several minutes, leaving a lasting impression. The creaminess fills the mouth and is the result of the malolactic fermentation of the base wines.

It is a blend of the best parcels of chardonnay, which comprises 75% and the remainder pinot noir, which adds some depth and volume in the mouth. The ageing is 8 years on lees in the bottle and it has been finished with a dosage of 9 g/L of sugar, added at disgorgement.

This is a fantastic vintage and has come in to its drinking window now and can last in the cellar a few more years quite comfortably.

Interesting fact

Franck was inspired to create a limited release of this cuvée, by submerging under the sea near Ouessant Island, at a depth of 60 metres and ageing it for a year. This is a unique approach and very few producers go to this length to age their champagne. The bottle bears the characteristic sign of the ocean.

$139.00

Club Price $132.05 (?)

Descriptors & Texture

Descriptors & Texture


Chardonnay Dominant

Winemaking

Winemaking


Aged 8 Years on Lees

Earth

Earth


Mineral

Foods

Foods


Nougat Caramel

Tropical Fruit

Tropical Fruit


Mango

Red Fruits

Red Fruits


Rhubarb

Nut

Nut


Almond

What to expect


A bright nose filled with juicy mandarin, exotic mango, salted caramel and almond nougat. The palate offers up creamy, toasty with soft acidity falling away. It is well structured and layered revealing a bitter orange (think Campari notes) followed by fresh rhubarb. The finish is persistent and stays with you for several minutes, leaving a lasting impression. The creaminess fills the mouth and is the result of the malolactic fermentation of the base wines.

It is a blend of the best parcels of chardonnay, which comprises 75% and the remainder pinot noir, which adds some depth and volume in the mouth. The ageing is 8 years on lees in the bottle and it has been finished with a dosage of 9 g/L of sugar, added at disgorgement.

This is a fantastic vintage and has come in to its drinking window now and can last in the cellar a few more years quite comfortably.

Interesting fact

Franck was inspired to create a limited release of this cuvée, by submerging under the sea near Ouessant Island, at a depth of 60 metres and ageing it for a year. This is a unique approach and very few producers go to this length to age their champagne. The bottle bears the characteristic sign of the ocean.

About the House

About the House


Food Suggestions

Settled in Pierry since 1805, the Champagne house Vollereaux produced its first bottles in 1923. Now Franck Vollereaux, sixth generation of wine growers, selects with care the best grapes of its 42 hectares vineyard, completed by a supply selected in faithful wine growers’ vineyard, to compose each year around 400,000 bottles of a range of highly expressive champagnes. 

Food Suggestions


A wine with such richness and juiciness would partner well with seared scallops or grilled blue eye cod with pancetta and pea mash.

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