Blanc de Noirs is a sparkling wine made entirely with pinot noir. A white made with red grapes? What manner of sorcery is this?!
Delicious sorcery. By pressing off the skins quickly, the juice is extracted, but little colour escapes, keeping the Champagne’s light hue (or, if you leave the skins a little longer, you get rosé). The result is a more robust style of bubbly, with pinot-derived complexities to the fore. Gentle notions of cranberries and raspberries lead the way, with signature blazing acidity bringing with it wave upon wave of character. There’s yeasty richness, Viennese pastry, chalky minerality and more. If you like your Champagne, but find reaching for the same, tired ol’ Möet frightfully dull, we’ve got a bottle for you. If you need a bubbly with enough chutzpah to take on the turkey at your dinner table, there’s a bottle for that, too.
“This estate is the sole grower making wine as an RM (Récolatant-Manipulant) in Sillery. Yet this grand cru village was once, with Aÿ, the most famous Champagne wine – when it was still wine. Sillery grows the highest amount of Chardonnay of any grand cru outside the Côte des Blancs. Chardonnay makes up one third of the estate. Of their 5.5 ha, 73% is in Sillery, the rest in nearby grands crus Verzenay, Mailly, Verzy and Puisieulx. The La Loge cuvée is 100% grand cru from Sillery (from 50-year-old vines). 100% Pinot Noir. Made completely with the solera blend from 2005. 50% is used each year, then replenished with the new vintage. MLF. Disgorged October 2016. Dosage 8 g/l. Lifted and pungent. Smokier and livelier than the Brut NV. Mid straw. Lovely tight bead and satisfying beginning, middle and end.”
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.
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.