You know what’s fast approaching, and you know what you’ll need in somewhat moderate amounts to make it more enjoyable (or at least bearable). Now, you could go out and buy some well-known Champers for around this price. Or you could opt for the good stuff here.
With three years on lees (hello brioche notes), this blanc de noirs is a blend of various pinot noir base wines, assembled to a glorious house style. It’s rich, complex and vivacious, with roasty-toasty depths that will have you reaching helplessly for all the cashews and oysters in the house.
It’s not your fault. You just found out what really good Champagne tastes like. That’s enough to make any mofo weak at the lees. Knees! Weak at the knees.
“Attractive baked apple, white chocolate and butterscotch nose with brioche and almonds. Rich and intense flavours of baked apple, brioche, toast and bread crust with fresh acidity. Very complex, long finish. Great wine!”
Full price $90.00 from the winery on 6 August 2019.
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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
Reflecting our experience, this Champagne characterizes our house. Blend of different Pinot Noir cuvées, its roundness, its freshness and its long-lasting taste make this champagne the perfect choice for all occasions.
Blending: 100% Pinot Noir Dosage: 6 grams of sugar / liter Serving temperature: 7 to 12°C (44 to 54°F) Conservation: To be consumed preferably within 2 years. Maturation: Aged on lees for at least 3 years & has spent another 6 months after disgorgement in our cellar for a full development of its aromas.
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...
Lemon garlic prawns with linguine
- 500g pkt dried linguine
- 30g butter
- 1/4 cup (60ml) olive oil
- 800g medium green prawns, peeled (tails intact), deveined
- 2 cloves garlic, finely chopped
- 1/2 cup (125ml) lemon juice
- 3 tsp finely grated lemon rind
- 1 tbs lemon thyme leaves
- 1 tsp caster sugar
- 100g baby spinach
- Cook pasta in a large saucepan of boiling salted water until al dente. Drain.
- Meanwhile, heat butter and 1 tbs oil in a large frying pan over medium-high heat. Add prawns and garlic and cook, tossing, for 3-4 minutes or until prawns are just cooked through.
- Whisk lemon juice, lemon rind, lemon thyme, remaining 2 tbs oil and sugar together in a small bowl. Season to taste with salt and pepper. Add lemon dressing to prawns, followed by drained pasta and spinach, then toss well to combine. Serve immediately.