Pierre Bertrand Brut 1er Cru NV
- Crisp, fine
Almost equal parts chardy, pinot noir and pinot meunier, this impressive Champagne walks the line between fruity and mineral very well indeed. It has exuberant personality but finesse in volumes, and went down very well at our recent early Christmas party. Equally as good with salty-creamy oysters as it was with glazed Christmas ham. You could happily have this before, throughout and after any meal. For those who want awesome, premier cru grower Champagne at the price you’re only going to get mainstream slush for, get amongst this. It’s a complete no-brainer.
“Bold colour and aromatics, a very complete and commercially savvy Champagne. Excellent Pinot weight and Chardonnay lift; muscular and spicy, with the generous sweet fruit finish the work of nature rather than human intervention. Iodine on the finish.”
Full price $100.00 from the winery on 24 September 2018.
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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
- 40% Chardonnay 25% Pinot Meunier 35% Pinot Noir
- Serving Temp.
From the producer
The nose is pleasant, on one side both fruity and mineral. The mouth is associated with aromas of quetsche and pear, favored by a creamy foam. Floral notes arise gently here and there (hawthorn).
Chardonnay, Pinot Noir and Meunier grown on Coteaux de Cumières and Hautvillers, villages classified Premier Cru, give power and typicality of the soil to this cuvée. Blend of Chardonnay, Pinot Noir and Meunier in equal parts.
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...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.