WINE REVIEW: RUINART BLANC DE BLANCS

The blend is 100% Chardonnay from various years (20 to 25% of which are wines reserved from the 2 previous years).

A large majority of Premiers Crus from the Côte des Blancs and Montagne de Reims vineyards for aromatic refinement, supplemented by Sézannais wines known to provide maturity.
Finally, several wines from the north of the Vesle valley give a light, fresh touch.
Vinification:

• Hand picked
• Fermentation in temperature-regulated stainless steel
• Full malolactic fermentation
• Dosage : 9 g/l

TASTING NOTES
Beautiful pale golden yellow colour with gentle touch of green; there is an active effervescence with a persistent release of bubbles; On the nose fresh ripe citrus notes with some hints of white flowers and peaches; harmonious on the palate with a long finish.

FROM FLUTE TO PLATE
Perfect champagne for aperitifs; Is an excellent accompaniment for seafood and shellfish; perfect with a sea bass, sole and tartare.

Rating 91
Liz Palmer July 2017

Champagne-Lovers: Dom Pérignon Has Now Launched an On-Demand Delivery Service

[c attid=”5986″ aption id=”attachment_5986″ align=”alignleft” width=”1600″] (PRNewsfoto/Dom Pérignon)[/caption]Dom Pérignon now offers to consumers in selected areas of the U.S., starting with Miami and New York, the ability to purchase its vintages directly via their website: www.domperignon.com

The sales will be made by licensed retailers, facilitated by third-party technology and delivery service Thirstie, through its independent retailer network. Dom Pérignon is thrilled to join forces with Thirstie, who is committed to a shared vision of incremental growth opportunities.

Source: Dom Pérignon

Champagne News: 2017 Harvest

At a meeting this past week in Epernay, CIVC, Champagne growers and houses agreed to set the available yield for the 2017 harvest at “10,800 kilograms per hectare, including 500 kg/ha to be released from the “reserve”.

This decision is based on favorable agronomic prospects, to date estimated between 10,000 and 11,000 kg/ha, with a very healthy vineyard, due to summer weather since mid-May.
The growing cycle of the vine is about ten days ahead of the ten-year average.
The beginning of the harvest is expected in late August, which would make it one of the five earliest in the history of Champagne.

The available yield of 10,800 kg/ha gives Champagne growers and houses the means to meet the growing market demand. Champagne shipments for the first six months of 2017 have grown by 2.9%, export volumes rose sharply, to over 9% overall and in particular outside the European Union (+ 17.9%).

If this trend goes on, it could lead to a record 2017 turnover for Champagne.

Source: CIVC

Champagne Review: Baron-Fuenté NV Grands Cépages Chardonnay

Liz Palmer Champagne ReviewThis is Baron-Fuenté’s top wine. Light gold hue with expressive nose intermixing aromas of pear, nuts and citrus fruit; the palate is well-balanced; the minerality is palpable with a zingy edge and lemon-zest flavors which flow through to a long palate.

Pair with:
This fruity well-balanced champagne will be ideal with turbot and dill, lemon-pie or excellent as an aperitif.

Variety: 100% Chardonnay

Winery: Baron-Fuenté

Sugar Content: 6 g/L

Sweetness Descriptor: XD – Extra Dry

Style: Rich & Complex

Date Published: July 20, 2017

Dom Pérignon Pop-Up at Grand-Hôtel du Cap-Ferrat

Grand-Hôtel du Cap-Ferrat, a Four Seasons Hotel, is celebrating summer in style with the launch of an exclusive Dom Pérignon Pop Up Bar in the Hotel’s lush garden.

Located in the hotel’s garden among the bougainvilleas, rosebays and hibiscus, the Dom Pérignon Pop Up Bar offers an ideal setting to enjoy a pre-dinner or post-dinner drink. The décor is themed after Dom Pérignon’s elegant black and gold colours in a chic and cosy spirit. Benches and chairs with comfortable cushions are set up in a lounge-styled atmosphere around a fountain while tables are lit by candles creating an utmost romantic feel. Guests can sip on Champagne and taste a selection of food pairings from Executive Chef Yoric Tièche while enjoying live music entertainment.

Two vintages will be poured: from P1 2006 and the P2 2000, both reflecting the exceptional savoir-faire of the brand. To pair with these exceptional vintages, Chef Yoric Tièche has created a selection of canapés combining Provençal flavours and sea influences.

The Dom Pérignon Pop-Up Bar is open from July 15 to September 16, 2017, every Thursday, Friday, Saturday and Sunday from 6:30 pm, with live music atmosphere coming from the Grand-Hôtel’s terraces. No booking required.

• Glass of Dom Pérignon “P1” 2006: EUR 64 with food pairing
• Glass of Dom Pérignon “P2” 2000: EUR 78 with food pairing

To enhance their gastronomic experience, guests at the Grand-Hôtel du Cap-Ferrat, A Four Seasons Hotel, may book the French Riviera Gourmet package including an aperitif at the Pop-Up Dom Pérignon Champagne Bar and a dinner at the Michelin-starred restaurant Le Cap. Reservations at + 33(0)4 93 76 50 50 or reservations.capferrat@fourseasons.com

http://www.fourseasons.com/capferrat/
https://www.domperignon.com/ww-en/