Champagne Brut Blanc de Blancs, ‘Fleuron’ [Early Disgorgement], 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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