Champagne | La Grande Sendrée 2009
Low use of sulfur for this grand Champagne
55 % Pinot Noir
45 % Chardonnay Grande
Sendrée 2008 in a nutshell... Sourced from a single location Elegance
“Crayot” soil Very low sulphur content Liqueur de dosage aged in wood Non‐filtered
The Grande Sendrée takes its name from a parcel of land covered in cinders (cendrée) after the fire which ravaged Urville in 1838. A spelling error having crept into a new version of the land register, today Sendrée is written with “s”, not “c”. On very light soils made up of “crayot”, the Chardonnay displays a very fine elegance while the Pinot Noir, with its slight predominance, brings power and great vinosity.
Tasting notes
This champagne presents itself in a ravishing pale yellow robe with topaz nuances. Time has used its patina to reveal the wine’s complexity. Hawthorn blends with acacia honey, beeswax and marzipan. When it is aerated, the wine resumes its mur‐ murings, quince jelly meets raspberry jam and alternates with bergamot and warm brioche. On the palate it is invigorating, imposing and it teases the taste buds. The bead caresses and balances wild strawberry jam with ripe blood orange. This har‐ mony is extended in a delicate minerality and a lovely bitterness in which hints of mandarin orange come through.
Serving suggestions
Ideal as an aperitif. Goes perfectly with bouillon of crayfish and grapefruit, poached turbot with sauce hollandaise, scallop carpaccio, rack of lamb with foie gras, creamed Bresse fowl with truffles, mountain comté at least 18 months old.
Serve at 7°C.
Item 105
Low use of sulfur for this grand Champagne
55 % Pinot Noir
45 % Chardonnay Grande
Sendrée 2008 in a nutshell... Sourced from a single location Elegance
“Crayot” soil Very low sulphur content Liqueur de dosage aged in wood Non‐filtered
The Grande Sendrée takes its name from a parcel of land covered in cinders (cendrée) after the fire which ravaged Urville in 1838. A spelling error having crept into a new version of the land register, today Sendrée is written with “s”, not “c”. On very light soils made up of “crayot”, the Chardonnay displays a very fine elegance while the Pinot Noir, with its slight predominance, brings power and great vinosity.
Tasting notes
This champagne presents itself in a ravishing pale yellow robe with topaz nuances. Time has used its patina to reveal the wine’s complexity. Hawthorn blends with acacia honey, beeswax and marzipan. When it is aerated, the wine resumes its mur‐ murings, quince jelly meets raspberry jam and alternates with bergamot and warm brioche. On the palate it is invigorating, imposing and it teases the taste buds. The bead caresses and balances wild strawberry jam with ripe blood orange. This har‐ mony is extended in a delicate minerality and a lovely bitterness in which hints of mandarin orange come through.
Serving suggestions
Ideal as an aperitif. Goes perfectly with bouillon of crayfish and grapefruit, poached turbot with sauce hollandaise, scallop carpaccio, rack of lamb with foie gras, creamed Bresse fowl with truffles, mountain comté at least 18 months old.
Serve at 7°C.
Item 105
Low use of sulfur for this grand Champagne
55 % Pinot Noir
45 % Chardonnay Grande
Sendrée 2008 in a nutshell... Sourced from a single location Elegance
“Crayot” soil Very low sulphur content Liqueur de dosage aged in wood Non‐filtered
The Grande Sendrée takes its name from a parcel of land covered in cinders (cendrée) after the fire which ravaged Urville in 1838. A spelling error having crept into a new version of the land register, today Sendrée is written with “s”, not “c”. On very light soils made up of “crayot”, the Chardonnay displays a very fine elegance while the Pinot Noir, with its slight predominance, brings power and great vinosity.
Tasting notes
This champagne presents itself in a ravishing pale yellow robe with topaz nuances. Time has used its patina to reveal the wine’s complexity. Hawthorn blends with acacia honey, beeswax and marzipan. When it is aerated, the wine resumes its mur‐ murings, quince jelly meets raspberry jam and alternates with bergamot and warm brioche. On the palate it is invigorating, imposing and it teases the taste buds. The bead caresses and balances wild strawberry jam with ripe blood orange. This har‐ mony is extended in a delicate minerality and a lovely bitterness in which hints of mandarin orange come through.
Serving suggestions
Ideal as an aperitif. Goes perfectly with bouillon of crayfish and grapefruit, poached turbot with sauce hollandaise, scallop carpaccio, rack of lamb with foie gras, creamed Bresse fowl with truffles, mountain comté at least 18 months old.
Serve at 7°C.
Item 105