TECHNICAL SPECIFICITIES

• 50 % Chardonnay – 50 % Grands Crus (Bouzy, Ambonnay)
  and 50 % Premiers Crus (Vertus, Bisseuil)
• 50 % Pinot noir – 80 % Grands Crus (Bouzy, Ambonnay)
  and 20 % Premiers Crus (Mareuil-sur-Aÿ, Vertus)
• -
• 65 % Grands Crus and 35 % Premiers Crus
• -
• - Dosage : 4 g/liter
• - Ageing : 11 years (tirage in March 2003)
• - Disgorgement in April 2014
• - Ageing after disgorgement : 3 to 6 months

TASTING NOTES

• - Sight :
  The golden 'robe' is paired with a delicate
  and intense creamy mousse.
• - Nose :
  The elegant aromatic complexity is dominated by white and yellow fruits developing themselves into dried fruits notes, pâte de fruits and slightly into "confit" agrumes, followed by delicate smokey scents.
• - Palate :
  The wine, delicate and refined, settles gradually, showcasing a beautiful structure with some notes of 'fruits au sirop'.
  The slightly bitter 'finale' offers a gorgeous and long elegance.

TASTING SUGGESTIONS

• - Temperature : 9 to 11°C
• - Garde : ready to be enjoyed - 4 to 6 years
• - Food pairing suggestions : suckling pig in its chestnut sauce, sturgeon filte with roaster hazelnuts, chicken tajine with 'confits' lemons

THE 2002 VINTAGE

In a nutshell: exceptional vintage for the Chardonnays, with outstanding aromatic power and complexity - arguably the best vintage of the decade for Chardonnays, offering great "garde" potential.

After a difficult summer which could have caused a terrible harvest, September was surprisingly gorgeous and dry which ensured the grap maturity; the Chardonnays from the Côte des Blancs showed beautifully with aromatic power and complexity but also finesse, freshness and elegance;
both Pinots revealed maturity, richness and charpente.