On the occasion of Christmas and New Year, the House of Champagne Pol Roger has asked fashion designer Nathalie Garçon to dress a box. He has designed this elegant and stylish box with two drawers. At the top drawer lies a scarf of velvet and satin in gold and black hues. This inspiration was taken from Nathalie Garçon’s winter collection. The second drawer contains a bottle of Pol Roger Vintage 2000 vintage.
This divine vintage nectar is made up of a blend of Pinot Noir (60%) and Chardonnay (40%) from premier and grand crus.
This is a Christmas gift that will please most! (250 €)
Champagne Piper-Heidsieck has wrapped its new limited edition ‘Bodyguard’ Champagne in a ‘sexy red crocodile skin’ for its launch this month.
The 75cl Champagne Brut, in a lipstick red faux crocodile skin sheath, is “a perfect example of how innovative and audacious this brand can be”, says Matthew Hodges, Rémy Cointreau Global Travel Retail Marketing Director. “Although Rémy Cointreau Global Travel Retail will distribute only small quantities of this limited edition in travel retail, it will bring a halo of excitement to the whole brand.”
Champagne Piper-Heidsieck Bodyguard will be sold in selected travel retail outlets, with the initial rollout in Aelia, Paris Charles de Gaulle Airport stores.
Tasting Notes from Piper-Heidsieck as having ‘springtime citrus aromas with notes of apples and pears’.
Liz Palmer – Wine and Travel Writer
Member of the Circle of Wine Writers (UK)
Moet & Chandon has just launched a Champagne designed to be served over ice.
Moet Ice Imperial is a new assemblage made of 50% Pinot Noir, 40% Pinot Meunier and 10% Chardonnay. The Champagne is demi-sec and it has had successful trials in the USA, France and Germany.
Chef de Cave Benoit Gouez describes Moet Ice Imperial: “An aromatic intensity strikes immediately with tropical fruit aromas and hints of soft spices and aromatic plants such as blackcurrant and peppermint. The attack in the mouth is ample and fleshy, with a rich explosion of fruit and sweet aromas such as toffee or quince jelly. Then the acidity emerges for a refreshing finish with notes of grapefruit and ginger. The rich structure offers a hint of sweetness, and stands up against dilution while catering to all palates.”