The “Assemblage” 2008 vintage presents an harmonious balance between generous aromas of almonds, fresh fruits and spicy notes.
The vintage, 2008 season
After a rainy, yet mild winter, without any prolonged cold spells, spring arrived with some very localised frosts. Cool weather returned in June, which delayed flowering. During much of the vegetative period, little sunshine prolonged the feeling of freshness. Temperatures from spring to autumn were slightly better than the average of the last 30 years. The harvest started on 15th September, with dry, warm days and cool nights, and lasted for three weeks. The maturity of the grapes happened very gradually, which allowed them to preserve their beautiful acidity. 2008 is clearly a great vintage for Champagne, combining maturity with a vivacious energy.
Fisrt pressing 42% Chardonnay, 42% Pinot Noir and 16% of Pinot Meunier, sourced from 10 of the best terroirs in the heart of Champagne.
Eight years sur lies followed by a minimum of 12 months after disgorgement.
Extra brut, very low dosage: 5g/L.
ORIGINAL OIL PAINTING , by Bang Hai Ja.
This Assemblage 2008, offers a wide and soft structure, soft, round flavors. Bang Hai Ja illustrated the powerful vitality of this wine on the theme: “Energy.”
by Bruno Paillard
EYE Bright, yellow gold, indicating a generous wine. Very fine beading, lively effervescence.
NOSE Ample, generous, marked by a powerful vitality. Primary aromas of cherries, mixed with small red fruit and enveloped in ripe citrus notes.
PALATE Lively attack whose generosity is deployed, bringing with it a surprising energy. A profusion of spices and ripe fruit notes mixed with fresh almond and wild strawberries.
“Coup de Coeur : high intensity, rigor and precision, a cathedral architecture.”
Bettane & Desseauve – Guide 2017
Guide Gault&Millau 2017 : 16/20
Guide Bettane&Desseauve 2017 : 18/20
FOOD & CHAMPAGNE PAIRINGS
with Basil Joël Robuchon
• 600g langoustines (approx. 6 pieces), tails only
• 1 bunch fresh basil
• 2.5 cl Olive oil
• 2 sheets filo pastry
• 2.5 cl Champagne, Première Cuvée
• 1 small white onion
• Table salt, and freshly ground pepper.
• 6 wooden toothpicks
• Oil for deep frying
Suggested fine food pairing: The 2008 Assemblage matches well with comte or very old mimolette. This complex and mature champagne goes well with shellfish too.
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, Joël 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. De–stem the basil and set aside 12 large leaves. Blanche the remaining basil by plunging it in salted boiling water for 3 minutes.
Drain, and place immediately in an ice bath. Drain again. Place in a mixer and purée. Set aside.
2. Peel and finely mince the small white onion. Allow it to soften, without browning, in a saucepan with 2.5 cl olive oil and a pinch of table salt. In a separate saucepan, boil 2.5 cl Champagne Brut. To the softened onion, add the basil purée. Thin out the purée by adding the hot Champagne.
3. Peel the langoustines, keeping only the tails. Pat dry with paper towel, and add salt and pepper. Wrap a basil leaf around each tail.
4. Cut the filo pastry sheets in quarters.
Wrap each lobster tail with the quarters of filo pastry, and pin the pastry to the lobster with a toothpick.
5. Carefully heat the deep–frying oil to 160°C (320°F). Plunge the remaining 6 basil leaves 30 seconds in the oil. Remove with a skimmer, and add salt. Then, plunge the lobster parcels 40 seconds in 180°C oil. Drain well.