- Farming MethodVegan
Champagne Paul Berthelot Brut Blanc de Blancs Premier Cru NV
All from the glorious 2015 vintage, with over 3 years spent aging on the lees, and a zippy and precise 6 grams dosage...this is a classic Blanc de Blancs from Premier Cru vineyards and some top Champagne villages. Berthelot has long been a go-to when it comes to over-delivering, top-notch bubbly and this new Blanc de Blancs is simply not to be missed!
Domaine Paul Berthelot dates back to the 1940s, in the village of Dizy, near Epernay. Five generations have followed the traditions laid down by founder Emile Berthelot – producing a small portfolio that has delighted us for years. The Domaine has 16 hectares spread across three vineyards: Dizy and Avenay – both classified Premier Cru, as well as Aÿ – which is classified Grand Cru. Pinot noir and chardonnay reign supreme here, with smaller amounts of pinot meunier planted too.This bottle of sheer bubbly delight is, of course, 100% chardonnay. Taut, precise, and abounding with sharp mineral-driven edges...this is an ideal match for oysters, sushi, and lighter seafood fare. The aromas swell with lemon, grapefruit, and tart cherries over time in the glass, and the flavors add impeccably balanced notes of bread dough, gunflint, crushed rocks, raspberries, and pie crust. Definitely on the zippy side of the Champagne spectrum, this is energetic bordering on electric – sending a noticeable tingle straight down your spine. We love bubbles like this – so fresh and laser-focused – just guaranteed to ramp up any party – especially with an oyster bar! That’s our plan at least, but truly, this is a blast any time.
Just a gnat’s whisker under a full 50% off, this is some rare Blanc de Blancs you can’t find anywhere else...under $40 for Premier Cru Blanc de Blancs, from a single vintage, with a 91-point score? Get a lot and thank us later.
PAIRING IDEAS: Chardonnay, laser-focused and taut, with a zippy, piquant, and mineral edge – you probably know before we say it, but OYSTERS! If you must do something different, no worries, give this a go with some more delicate nigiri and sashimi options – like hotate, yellowtail, halibut, ika, and kohada.