Champagne Collet

Blanc de Noirs Premier Cru NV

Award
Winner Gold Sparkling Wines
Grape Varieties
Pinot Noir (85%) Marne, Grand Est, France
Meunier (15%) Marne, Grand Est, France
Country of Origin
France
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling White
Recommended Retail Price
RRP AU $120.50
  • 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

The first bottle was corked. The second bottle, served slightly less-chilled had a generous, musky and spicy profile. Integrated autolysis notes on the palate lend savouriness to the rich citrus and apple flavours. Almost decadent but nicely chilled, it will deliver freshness. Some more complexity emerges when matched to the dish but the acidity is also emphasised, introducing a tartness which wasn?t there before.

Opens with red apple and grilled toast. Creamy and round with a well-integrated mousse and delicate toasty nutty complexity. The toasty complexity of the wine is heightened when paired with the hashbrown.

1st corked. 2nd a little closed and dumb. The palate lacks some freshness and the finish is dry and not enhanced with the dish

Lifted citrus lemon aromas, underpinned by subtle aldehyde complexities. The wine finishes very textural dry and bright. The food pairing works well, the dryness of the wine cuts through the richness of the sour-cream and the fullness of the potato characters.

Bright and fresh, yet has nuances of maturity, with some older base wines showing through.

Mid yellow straw. Intense spiced cooked apple with spicy oak. Lovely rich, creamy palate with great balanced acidity. Flavours linger for a long time. Acid of wine not in kilter with dish.

Colour a worry ? brown and looks oxidised. Simple dull palate. With Food ? very short and clipped finish. Feels like a tannin bitterness that doesn?t work.

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.