Champagne Collet

Blanc de Blancs Premier Cru NV

Award
Winner Trophy Sparkling Wines
Grape Varieties
Chardonnay (100%) Marne, Grand Est, France
Country of Origin
France
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling White with Oak Treatment
Recommended Retail Price
RRP AU $135.90
  • Champagne Collet
  • Eléna Leroy, Chef de produit
    Olivier Charriaud, Proprietor
  • E: elena.leroy@champagne-collet.com
    T: (33) 326 551588
    M: (33) 326 551588
  • 14 Boulevard Pasteur CS 30008
    Aÿ, Grand Est
    France 51160

Complex, savoury, toasty nose with evident brioche-like autolysis. A fuller-bodied palate, tangy acidity and some serious phenolics on the back. A firm, tightly-structured m?thode. Slightly brooding with upfront richness and a long, salty, tangy finish. The saffron in the dish works well with the wine, but the tanginess overpowers the dish a bit.

Intense biscuit brioche aromas with hints of lemon citrus. Fine crisp and linear with a fine bead, a well-integrated mousse and great toasty concentration. The hashbrown pairing diminishes some of complexity of the wine.

More oxidative style. Nutty and complex with some development. Very attractive wine on the palate. Long and flavoursome. A nice balance with the dish. Long and lingering

Lifted bready mealy notes, complex aldehyde driven style with veins of youthful freshness. A vibrant, rounded wine great mouthfeel and texture, flinty robust wine chewy acidity. Robust mid palate with excellent intensity. The dish works in unison with the wine, however it doesn?t promote the wine flavours.

Toasted nuts, biscuit, lovely complexity in the mouth, with clean crisp acid, underlined by some pleasant brioche and buttered toast flavour profile

Pale golden yellow. Quite rich dried fruit and toasty notes. Very refreshing acidity rich and creamy mousse. Nut and almost fino sherry like character. Good length. Comes across as harsher with food.

Attractive looking colour and lifted mealy aroma ? leavened bread. Good bright acid, hint of mineral struck match and appealing length. With Food ? beaut line and cut due to clean acid and yeast artefact. Works nicely. Bit more crunch with the hash brown would be even better.

The Sparkling Wines were judged with

Potato and apple hashbrown with saffron

Presented by chef Marcell Kustos

Ingredients

  • 2 pc baking potatoes, peeled and grated
  • 1 pc Granny Smith, peeled and grated
  • 1 pinch saffron
  • 3 Tbsp flour
  • 6 Tbsp oil
  • Sour cream for serving

Method

  1. Add salt, saffron to the grated potatoes and microwave for 3 minutes.
  2. Add the grated apples and flour.
  3. Shape patties and fry each side for 3 minutes or until golden and crispy outside.
  4. Serve it with sour cream.

Lanson International Diffusion Perpetual Trophy for Best Sparkling Wine of Competition