This has a lovely subtle nose, mainly florals and shy red fruits. The palate’s very fine, rich and while it’s flaunting its red apple malic acid, it still manages a buttery roundness - an impressive juxtaposition. Slightly chalky, very moussy texture is followed through by gentle, buttery roundness. Despite the richness, this wine still manages to be, first and foremost, a fresh and classy aperitif style of Champagne.
From just north of the Montagne de Reims, this impressive wine has an equally jaw-dropping list of facts on each label. It was disgorged earlier this year, just prior to hopping on a boat over here - that’s pretty damn fresh. There was a little French oak used to add complexity. About ¾ of the wine’s from 2014, with the final blend made up to the house style from older reserve wines. You don’t see these kinds of details on run-of-the-mill non-vintage brut. This grower Champagne is the real deal.
“100% Pinot Noir. Silvery gold. Cool stony nose. A rigorously upright spine of lemon chalk, assertive intensity, like a particularly precise, exacting, Sadler's Wells ballet teacher. Fine boned and light on its feet, yet there is firm power. Very good. (TC)”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
From the producer
This deep, burnished-gold Champagne immediately expresses its unique Mailly heritage and Pinot Noir character. The nose shows fresh spice, with a pretty hint of violets and heady layers of forest floor and ferns, all delightfully interlaced with the lushness of yellowfleshed fruit, vine peaches especially. On the palate, the wine has the silky mouth-feel of homemade whipped cream
Selected parcels of fruit from named Pinot Noir plots known for their finesse (les Crayats, les Coutures, les Chalois …)
Manual picking ; whole cluster pressing. Alcoholic fermentation at 16°C. Malolactic fermentation in temperaturecontrolled stainless- steel tanks. Ageing on laths in traditional chalk cellars.
Since 1929, the workers of the Mailly Grand Cru estate have produced rare and elegant champagnes from a unique soil classified as Grand Cru. The vineyard is located in Mailly Champagne, one of the 17 Grand Cru of the Champagne area (which counts 319 “crus” or vine-villages. Mailly Grand Cru is the property of 80 vine-owners and covers 160 acres (70 ha) situated on the northern slope of the “Grande Montagne de Reims” and is classified one hundred percent Grand Cru, the top of the range.
Champagne is not generic sparkling wine, it's a region. There I said it. Get it right people. The reason the French get their lingerie in a twizzle when we call Trilogy 'Champoyne' is the history, the money and the angst that have all gone into making Champagne what it is today: a bureaucratic, strictly controlled, marketing-driven behemoth, that still manages to pump out some of the world's finest and most consistent wines. Adding bubbles to wine was a masterstroke of genius, and makes wine from marginal regions not only palatable, but unique and eminently desirable. But it's the way the grapes are grown, the land they're grown in, and the way the bubbles are generated that makes traditional method sparkling (which all Champagne is) special. There will always be alternatives, but none have the history and marketing power of the luxury Champagne powerhouses. You're not buying wine; you're buying a brand name. And that's ok.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Fish with summer vegetables
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 zucchini, chopped
- 1 red capsicum, chopped
- 1 eggplant, chopped
- 3 Roma tomatoes, chopped
- 1/4 teaspoon caster sugar
- 1/4 cup chopped basil leaves
- 4 (700g) white fish fillets (see note)
- Olive oil cooking spray
- Lemon wedges, to serve
- Crusty bread, to serve
- Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook until soft. Add zucchini, capsicum, eggplant, tomatoes and sugar. Stir to combine. Cover and cook until tender.
- Stir through basil. Season with salt and pepper.
- Heat a large non-stick frying pan over high heat. Spray both sides of fish with oil. Cook for 3 minutes each side, or until light golden and cooked through.
- Place vegetables onto serving plates. Top with fish. Serve with lemon wedges and crusty bread.