BRUT MILLÉSIMÉ 2004
BLANC DE BLANCS
Remarkable for its finesse and balance, Blanc de Blancs 2004 offers delicate aromas of citrus mixed with light buttery notes. Both elegant and generous, it can be appreciated as much as an aperitif as well as during a meal.
A year with a temperate and harmonious climate, far from the excesses of the previous vintage…
Vintage, in 2004
It was even relatively dry and cool compared with the decade’s average. March remained cool and April saw limited frosts; the vegetal development of the vine started late and flowering was steady between June 10th and 20th. With a warm and dry July the vine developed healthily but was threatened by hydric stress. This risk soon vanished thanks to heavy and frequent rains through August. This sudden rainfall reinvigorated the grape’s growth and maturity, and their development continued through September with a magnificent and warm Indian summer. This perfect end to the season sealed the destiny of the vintage, with the healthy grapes just needing to ripen. Harvests started on September 27th for Chardonnays and lasted three weeks.
Made exclusively from the first pressing – the purest of grapes selected from the best vineyards in the heart of Champagne.
Nine years sur lies followed by a minimum of 12 months after disgorgement.
Extra brut, very low dosage: 5g/L.
Ink on rice paper by Chen Jiang Hong. To illustrate this Blanc de Blancs 2004, Chen Jiang Hong, who specialises in vidual storytelling, worked on the theme “Childhood dreams”, inspired by the bright and rounded nose this wine offers; the brioche, almond and nutmeg evoke memories of delicious savoury morcels.
by Bruno Paillard
EYE Intense and bright gold with green tints, and a fine effervescence.
NOSE Bright and sharp, strong character of citrus, finishing gradually with warm brioche notes. Zest of pepper, nutmeg, fresh almond.
PALATE A delicate yet vivacious attack, with a generous palate, harmonious and rich aromas of candied citrus and frangipane. Long and liquorice finish.
“A well–structured Champagne that offers a long, fresh finish with saline and chalky notes.”
Wine Spectator, 2014
Guide Bettane Desseauve 2015: 17/20
FOOD & CHAMPAGNE PAIRINGS
Grilled Ceps with thyme
and aubergine caviar
Blanc des blancs
• 350g aubergine (eggplants), firm, washed, unpeeled
• 2.5 cl olive oil
• 3 garlic cloves, peeled
• 10g mayonnaise
• 2 miniature aubergines, washed, unpeeled
• 1 tbs flour
• 1.5 dl peanut oil for frying
• 10 springs of thyme
• 600g ceps (mushrooms) (approx. 12 pieces), washed
• Table salt, fresh ground pepper, and fleur de sel
• 1 assembling circle 10cm diameter
• 1 assembling circle 5cm diameter
Blanc de Blancs is a divine match to sushi, shellfish, scallops or a beautiful piece of roast veal.
In 2000, acclaimed French chef, Joël Robuchon discovers the BRUNO PAILLARD Champagnes. Here is what tasting BRUNO PAILLARD inspires him “This champagne, low in sugar content, well balanced, and with its subtle note of hazelnut, is the result of a demanding personality, an excellent connoisseur of terroir and of the best crus. I do believe that he and I have the same notions of hard work and perfection.” Thus, Joel Robuchon has worked for a decade on matching his dishes to the champagnes of BRUNO PAILLARD.
The fruitful exchange between the culinary and Champagne worlds, has led to the creation of the following recipes by Joël Robuchon exclusively for BRUNO PAILLARD Champagne.
1. Trim 2 garlic cloves into thick sticks. Pierce the aubergine(s) with the garlic sticks.
Place in a roasting pan and bake in a pre–heated 200°C (392°F) oven for 45 minutes. Meanwhile, chop the remaining garlic clove and remove the thyme leaves from the sprig.
2. Remove the aubergine(s) from the oven. With a spoon scoop out the flesh, discarding the skin. In a skillet, heat 2.5 cl olive oil. Add the aubergine flesh, the chopped garlic and a pinch of thyme. Cook for 10 minutes on medium heat, stirring regularly with a whisk. Salt and pepper to taste and allow the aubergine caviar to cool in a dish on a bed of ice.
3. Once thoroughly cooled, add the mayonnaise and whisk vigorously to incorporate lots of air. Set aside.
4. Slice the mini–aubergines into 2mm thick slices. Gently flour them and fry them in 130°C (266°F) oil for 3 minutes. Drain, and salt to taste.
5. Slice the cépes lengthwise into 2.5cm slices. Season them with table salt, freshly ground pepper, and a pinch of thyme. Drizzle with olive oil. Count approximately 14 slices per person.
Grill the slices a minute per side, trying to get a crisscross pattern.
6. Plate the cépes slices in a circular fan, using the 10cm assembling circle as a guide. The rounded edge of the mushrooms should face outward.
Centered on top of the fanned out cépes, place the 5cm assembling circle. Fill with approximately 45g of aubergine caviar. Carefully remove the two assembling circles. Top with the fried aubergine discs.
7. Before serving, sprinkle the cépes with a few grains of fleur de sel. Serve immediately.