VINIFICATION
The 2014 Brut expresses the typical character of the harvest year, while remaining true to the signature House style. Looking back at the 2014 vintage Budburst: 2 April for Chardonnay and 5 April for Pinot Noir, Flowering: 8 June for Chardonnay and 10 June for Pinot Noir, Start of the harvest: 8 September. The vines rested throughout winter under the cover of rain, with 27 days of rainfall in January alone. The arrival of spring brought milder weather, triggering an early start to budburst. With a break in the rain, May and June provided ideal conditions for successful flowering. Summer brought warmer weather as the rain returned. The grapes were slow to ripen, retaining acidity levels and developing complex aromas. We harvested in September. With the Pinot Noir around 10 potential alcohol, and the Chardonnay perfectly ripe, the grapes were simply stunning.
FOOD AND WINE PAIRINGS
Lobster Caviar Crayfish Seabass John Dory Veal rump Feather-cut Iberico ‘pluma’ ham Young Brie
Handy cooking tips When cooking, try to roast, braise, pan-fry or steam. Use butter as a base for sauces. Season with herbs and gentle spices (saffron, white pepper) Vinaigrettes best avoided.
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