Champagne ‘Cuvee Gastronome’ Brut, P. Gimonnet et Fils
Cuvee Gastronome is so named because it is specifically designed to pair well with food. To achieve this ideal, the wine is bottled at a lower pressure than normal for Champagne, resulting in softer, less persistent bubbles.
Cote de Blancs
In effect a “young vintage” but not the vintage. It tends to accent minerality; this assemblage is 38% Chouilly, 17% Cuis(Croix Blanche), 24% Cramant, 10% Oger and 11% Vertus. Deg. Oct 2nd 2015, it’s a slim cerebral Gastronome until the toasty mid-palate, which will start to dominate after time on the cork. It’s smokier, with more iron than usual.
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