Champagne AOC Brut Millésimé 2015 Nicolas Feuillatte

What kind of wine it is

The Champagne Brut Millésimé by Nicolas Feuillatte is crafted from Chardonnay, Pinot Noir and Meunier, in a blend that delivers drive and balance. The Brut dosage, calibrated by the Chef de Caves, enhances its flavors and aromas. It has a very present body, led by Pinot Noir, and a freshness that makes it suitable throughout the meal.

Where it comes from

It originates in the Champagne region, from the selection of cru and grape varieties chosen to shape the cuvée’s style. The Nicolas Feuillatte winery entrusts Chef de Caves Guillaume Roffiaen with the choice of base wines and the dosage of the liqueur. Each cuvée is designed to express a precise character tied to the origin of the grapes.

How it is made

Vinification takes place in temperature-controlled stainless-steel vats, starting from an assemblage of Chardonnay, Pinot Noir and Meunier. This is followed by a minimum ageing in the cellar of 6 years, which gives the wine roundness and complexity. The dosage of the liqueur is adapted to each cuvée to enhance aromas and flavors.

Tasting notes

In the glass it shows a gleaming gold with delicate silvery highlights and a fine, lively mousse. The first nose is enticing, with floral and fruity aromas of white plum and lemon, joined with air by almond and verbena. On the palate it is full-bodied and supple, with hints of white plum and gooseberry, sweet spices, fennel seeds and ginger. The freshness unfurls into citrus peels, from kumquat to clementine to candied lemon, and the licorice-tinged finish is refreshing, with lovely persistence.

Food pairings

This is a Champagne built for gastronomy. Pair it with shrimp soup with citrus, braised turbot with herb butter, and maple-glazed salmon with broccoli. It also stands up to sweet-and-sour pork, ossobuco with orange zest, chicken with confit lemon and chicken tagine with almonds. With soft-ripened cheeses with a bloomy rind, such as Cœur de Neufchâtel and Chaource, it finds excellent balance.

When to serve it

It is suitable as an aperitif and accompanies a full meal, from a seafood starter to a white-meat main. The long ageing in the cellar makes it ready to uncork, with no need to wait further.