Rare Cuvée Champagne AOP 2012

Vintage champagne with a light golden color and fine bubbles. The nose reveals brioche, almond, mango, guava and bergamot, followed by spicy notes of honey, black tea and vanilla. The palate, concentrated and gourmand, extends over an exceptionally long saline and mineral finish.

In what terroir is Cuvée Rare Champagne AOP 2012 produced?

This cuvée combines 70% Chardonnay and 30% Pinot noir. The Chardonnay comes from Villers-Marmery, Vertus, Mesnil-sur-Oger, Oger, Chouilly and Avize, while the Pinot noir comes from Verzy, Ay, Verzenay, Ambonnay and Villedommange. The 2012 vintage began under contrasting auspices, marked by winter and spring frosts as well as hailstorms, before a hot and dry summer set in from mid-July, favoring optimal maturation despite a low yield.

How is Cuvée Rare Champagne AOP 2012 vinified and aged?

The malolactic fermentation is complete. The dosage is 8 g/L. The wine benefits from aging on the lees for at least 10 years, then a post-disgorgement rest of at least 6 months.

What is the tasting profile of Cuvée Rare Champagne AOP 2012?

The color is light gold, animated by elegant and fine bubbles. The nose, rich and multifaceted, opens on gourmand aromas of brioche, almond, mango, guava and bergamot, before developing floral notes of lilac then spicy notes of honey, black tea, vanilla, white pepper, incense and smoke. The palate, concentrated and gourmand, becomes juicy and tangy, carried by citrus fruits in a silky texture, with an exceptionally long saline and mineral finish.

What dishes pair with Cuvée Rare Champagne AOP 2012?

The sheet suggests a land and sea tartare of veal and langoustine, a country bread toasted with butter and white truffle from Alba, a milk-fed veal chop with gnocchi and hazelnut-white truffle sabayon, as well as poached rhubarb on tangy yogurt and pistachio ice cream.

At what temperature should Cuvée Rare Champagne AOP 2012 be served?

This vintage is described as lively until 2044.