Champagne Extra Brut Blanc de Blancs Grand Cru AOC Mesnillésime 2015 Guy Charlemagne

What kind of wine is it

The Champagne Extra Brut Blanc de Blancs Grand Cru Mesnillésime by Guy Charlemagne is a white wine made from Chardonnay grapes sourced from Grand Cru vineyards in the Côte des Blancs. The Extra Brut style offers a dry and precise sip, supported by stainless steel vinification and a portion aged in oak barrels, without malolactic fermentation to preserve freshness and tension. After the prise de mousse and extended lees aging, the profile is elegant, structured, and complex.

Where does it come from

It originates from Le Mesnil-sur-Oger, a Grand Cru village located on the most favorable slope of the Côte des Blancs in Champagne. Here, the slope and exposure favor steady ripening of the Chardonnay in a cool climate, while the soils rich in chalk and limestone provide drainage and tasting precision. This environment is renowned for strictly styled Blanc de Blancs, with a taut structure and particularly fine mousse.

How is it produced

The grapes are softly pressed to obtain clear musts destined for carefully managed alcoholic fermentation; part of the wine matures in oak barrels and malolactic fermentation is avoided to keep a more vertical profile. After blending, the wine undergoes bottling and secondary fermentation according to the Traditional Method. This is followed by about six years of aging on the lees in underground cellars carved into the chalk, which helps integrate structure and complexity before disgorgement and Extra Brut dosage.

Tasting notes

In the glass, it shows a pale straw yellow with greenish reflections, accompanied by organized effervescence, persistent mousse, and very fine bubbles. On the nose, it combines intensity and balance, with hints of acacia honey, candied lemon, and subtle smoky notes, completed by a touch of pepper. The palate opens broad and enveloping, followed by sustained freshness and a complex progression; the finish is long, with returns of vanilla and a final refreshing, clean sensation.

Food pairings

It shines with well-structured seafood dishes, where the Extra Brut dryness and the finesse of the mousse offer a clean palate and support textures. It pairs well with lobster and scallops, even in butter-based preparations or with delicate sauces, and also matches well with foie gras thanks to its acidity. It also confidently accompanies roast chicken with truffle, thanks to an affinity in complexity and aromatic persistence.

When to serve

It is suitable as a well-structured aperitif and as a wine throughout the meal when the menu includes shellfish, white meats, or truffle-based dishes. Serve it chilled, around 8-10 °C, in a tulip glass that enhances the aromatic expression without dispersing the mousse. The long lees aging and the decision not to undergo malolactic fermentation provide energy and longevity, making it suitable for short-term cellaring.