“We only make Vintage Champagne at HATT et SÖNER, because we believe Champagne vintages are like human years; every year is unique. Some years are good and some years are not so good. We must savour the good, accept the bad and look forward to the incredible ‘vintages’ that will follow.”
Those wise words were spoken by Mathias Kahn, co-owner of HATT et SÖNER and the Swedish national sabrage champion (badass). And if that’s not enough to convince you, the label and taste surely will.
Described by Tyson Stelzer as “a focused style with notes of nutmeg and spice”, this is a dry, crisp, powerful Blanc de Blancs Champagne with hints of apple and lemon. Let me emphasise ‘dry’ – it’s zero dosage sugar. No wonder HATT et SÖNER is featured at fashion weeks around the world, considering the nickname for a Brut Nature is ‘Skinny-girl Champagne’.
If you are, however, someone who likes to eat (guilty as charged), then pair this powerful Blanc de Blanc with a rich, creamy cheese or any seafood you can get your hands on. I vote scallops.
Here’s the plan: buy a six pack of these bubbles and, with or without food, savour every last drop of this outstanding vintage and look forward to the good years to come.
PS: every bottle must be opened using the sabrage technique.
PPS: Vinomofo takes no responsibility for any sword related injuries.
Full price $110.00 from Winery on 15/05/2017.
Mofo member price is always best price, 100% Happiness Guaranteed. If you find a better price to buy this wine elsewhere, contact our customer team now and we’ll beat it.
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% Chardonnay
- Serving Temp.
Only the first pressing of the grapes has been used, and no malolactic fermentation has been completed, resulting in good acidity and excellent aging potential.
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...
Chicken and sesame salad
- 1 barbecued chicken
- 120g baby spinach, washed, dried
- 1 large carrot, peeled, thinly sliced
- 4 green onions, thinly sliced
- 2 bunches asparagus, trimmed, cut into thirds
- 1 tablespoon sesame seeds, toasted
- 1/3 cup fresh orange juice
- 2 tablespoons tahini
- Remove flesh from chicken. Shred chicken. Place into a bowl. Add spinach, carrot and onions.
- Half-fill a frying pan with water. Bring to the boil over medium heat. Add asparagus. Cook until just tender. Drain. Refresh under cold water.
- Make dressing Whisk together orange juice, tahini, and salt and pepper.
- Add asparagus and dressing to chicken mixture. Toss to combine. Spoon into bowls. Sprinkle with sesame seeds. Serve.