Blanc de Blancs Late Disgorged Twenty Thirteen
The extended lees ageing of this wine brings with it a complexity and creamy mouthfeel, showing toasted brazil nut, freshly baked croissant and pastry along with bright citrus fruits, lemon sherbet, stone fruits and a striking mineral note.
£105
Free standard delivery to UK mainland.
WHAT IS A LATE DISGORGED WINE?
Every year, we release a small number of late-disgorged wines. These are particularly luxurious and fine thanks to a special winemaking technique.
If you’re already familiar with Dom Perignon’s Plénitude or Bollinger’s RD, then you know the magical combination of freshness allied with delicious flavours of brioche, cream, butter and toast that characterise late-disgorged wines.
But how does this kind of ageing alchemy happen? The answer lies in the lees.
TASTING NOTE & FOOD PAIRING
Golden straw colour in the glass, with a delicate mousse. On the nose it brims with zesty fruit; green apple, fresh lemon and a more perfumed, floral note alongside freshly baked bread and toasted nuts. The palate is highlighted by more orchard and citrus fruits, and a distinctive salty, saline minerality. A creamy texture and more developed notes of pastry, lemon tart and toasted nuts from extended ageing on lees, lead to a long, complex finish. Seafood and fish are the favoured food pairing. Dressed crab, barbecued sea bass with fennel and lime, crispy courgette flowers with goats cheese being a wonderful match.
Blanc de Blancs Late Disgorged Twenty Thirteen
Analysis
Grape Variety:
100% Chardonnay
Alcohol:
12%
Titratable Acidity:
10.9g/l
Residual Sugar:
9.5g/l
pH:
3.04
Factsheets:
All will be downloaded as PDF
2013Winemaking
Processing:
Whole bunch pressed and naturally settled for 24-36 hours.
Fermentation:
10 days under 20 degrees celsius using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks with a small percentage fermented in old oak barrels for complexity.
Bottling Date:
June 2014.
Lees Ageing:
Minimum of 102 months.
