DRAPPIER GRANDE SENDREE GIFT BOX 2012 750 mL

Details

The Grande Sendree takes its name from a parcel of land covered in cinders (cendree) after the re which ravaged Urville in 1838. A spelling error having crept into a new version of the land register, today Sendree is written with ‘s’, not ‘c’. On very lig ht soils made up of ‘crayot’, the Chardonnay
displays a very ne elegance while the Pinot Noir, with its slight predominance, brings power and great vinosity.
Millesime 2008
The 2008 vintage is considered a great year in Champagne. Harvestin g began on 15 September in ideal
conditions. The grapes, healthy and well formed, displayed lovely acidity and had high sugar content.
Vini cation of the Grande Sendree cuvee
Only the juices from rst pressing – the cuvees – are used
Me chanical low-pressure presses
Use of gravity to avoid pumping, thus avoiding oxidisation
Minimal use of sulphur, less than 30 mg/l Natural settling
Alcoholic fermentation for roughly 2 weeks at low temperature Then total and natural malolac tic fermentation
No ltering
Assemblage – 35% of the wines are matured in oak barrels for 9 months
The cuvee is aged for 7 years sur lattes (on laths). Dosage: 5 g/l
Tasting notes
This champagne presents itself in a ravishing pale yellow robe with topaz nuances. Time hasused its patina to reveal the wine’s complexity. Hawthorn blends with acacia honey, beeswax and marzipan. When it is aerated, the wine resumes its mur- murings, quince jelly meets raspberry jam and alternates with bergamot and warm
brioche. On the palate it is invigorating, imposing and it teases the taste buds. The bead caresses and balances wild strawberry jam with ripe blood orange. This har- mony is extended in a delicate minerality and a lovely bitterness in which hints of
mandarin orange come through.
Serving suggestions
Ideal as an aperitif. Goes perfectly with bouillon of cray sh and grapefruit, poached turbot with sauce hollandaise, scallop carpaccio, rack of lamb with foie gras, creame d Bresse fowl with tru es, mountain comte at least
18 monthsold. Serve at 7?C.