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The sommelier's advice |
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Serve between 8 and 10°C. |
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Aperitif, monkfish terrine, grilled lobster with tarragon, scallops with citrus zest, salt-crusted sea bass with fennel seeds, sole with lemon butter. |
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From now until 2030, and even longer for enthusiasts. |
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The estate and the wine |
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Introducing the new favorite for Champagne enthusiasts! Adrien Dhondt of Dhondt-Grellet Champagne is discreetly winning over the most discerning connoisseurs with his impressive craftsmanship.
Inspired by the Burgundian model of parcel-specific vinification, this thirty-something winemaker embraces all the hallmarks of excellence: Premier Cru and Grand Cru terroirs from the Côte des Blancs, partial barrel aging, a significant addition of reserve wines (30%), extra-brut dosages, extended aging in cellars, and meticulously designed labels with effective graphic style.
These Champagnes, primarily Chardonnay-based, are now gracing the finest tables and Michelin-starred menus. However, the quantities produced remain limited on a global scale, and their popularity is soaring in the US, thanks to high Parker scores! |
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Brilliant and exceptionally refined, the 1er Cru Blanc de Blancs Les Terres Fines Extra-Brut Champagne combines an energetic, smooth bubble with an elegant hint of toastiness. Notes of brioche, pastry, and yellow fruits follow, flowing into a creamy and sophisticated effervescence that is both silky and concentrated. This delightful Champagne, from the terroir of Cuis in Côte des Blancs, is perfect for pairing with fish. Rated 94+/100 by Parker. |
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Vines averaging 45 years old in the village of Cuis 1er Cru, chalky soils.
Hand harvested at optimum maturity. Very gentle pressing. First press. Alcoholic fermentation in barrels with indigenous yeasts. Aged 8 months on whole lees in barrels. Blend of 70% 2020 base and 30% perpetual reserve started in 1986. Cellar aging. Disgorged in November 2023. Dosage: 1 g/l (Extra-Brut). |
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AWARDS |
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Robert Parker : 94+/100 |
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