Francois Seconde Grand Cru Brut Champagne NV
- Crisp, fine
There is Champagne made by the big well-known houses, in big numbers with big distribution channels. And there are Grower Champagnes made by people with their own vineyards, making small-batch examples with extremely limited production.
Well - the Francios Seconde ‘Grand Cru’ pinot noir (66%) chardonnay (33%) certainly falls into the latter category. This is cult Grower Champagne at its best.
The nose is like walking into a bustling bakery, with bready, biscuity, brioche aromas, becoming finer with underlying citrus and blossom. Talk about pretty. If that hasn’t won you over - the palate keeps the good vibes going with beautiful citrus concentration riding on a spine of oyster shells. That minerality and acid create a long and lengthy finish. it just keeps going, and going, and going and...
The Wine Advocate
“The latest release of the NV Brut Grand Cru Sillery offers up notes of warm biscuits, ripe yellow citrus, gingerbread, dried white flowers and peach, followed by a medium to full-bodied, fleshy but incisive palate with good concentration, ripe but tangy acids and a youthfully frothy mousse, concluding with a long, precise finish. This is a serious Sillery from Séconde that's well worth seeking out. It's a blend of two-thirds Pinot Noir and one-third Chardonnay that was finished with eight grams per liter dosage.”
Full price $110.00 from the winery on 7 November 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
- Chardonnay, Pinot Noir
- Serving Temp.
From the producer
Golden yellow tint underlined by a scintillating line of bubbles. Mineral and floral nose, even Viennese pastries. Rich and balanced on the palate where the slightly toasted brioche and exotic fruits come together for a harmonious finish. A champagne for aperitif, served at 8°C.
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...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.