Champagne J.M. Gobillard et Fils Blanc de Blancs Magnum

The grapes are harvested strictly by hand. The whole clusters are gently pressed immediately after harvesting to extract only the finest quality must. The must ferments in stainless steel vats at controlled temperature. Malolactic fermentation takes place. A cuvée is created by combining the base wines of the year with a percentage of reserve wines.

36 months on yeast

It presents with a light and bright straw yellow hue. The perlage is fine and persistent. On the nose it is intense, clean and extremely elegant, with scents of white flowers (such as acacia and honeysuckle) and fresh citrus fruits (lemon zest, cedar and grapefruit), with oxygenation emerging green apple notes, crunchy pear and a subtle mineral trace of clay, accompanied by light notes of fresh almond and bread crust. In the mouth the attack is tight, sharp and vibrant, the sip is light and slender, dominated by a pronounced acidity and a distinct mineral character that recalls slate and the tartness of the soil.

Falstaff 91/100

Appetizer. Oysters, fish tartare, red shrimp carpaccio, shrimp, shrimp, lobster, capesante. Delicate fish, sea bass, sole, steamed or grilled rombo, sushi and sashimi. Asparagus risotto, spring vegetables, leeks and citrus fruits. Dessert with little sweetness such as citrus-based crumbles, lemon mousse.