Gorgeous wild berries, cranberries and darker cherries too, with a touch of toastiness on the palate. It's a really serious fizz, with proper structure and fine tannin, but all very well-rounded together, with the freshness and acidity balancing the tannin. It's a real foodie champagne - try with some charcuterie or richer fish dishes like monkfish wrapped in parma ham. It comes from a 1er cru vine plot on the Vertus terroir, produced with the rare 'de saignee' method, a technique that has practically died out today in the Champagne region. And although it's not mentioned on the label, this is a vintage champagne too - 2013!
Collard-Picard is one of the most exciting houses in Champagne today, who is definitely at the forefront of quality. Both Olivier and Caroline are from eminent Champagne families, and Olivier's grandfather Rene was a pioneer of organic farming in the region. They are what's known as an independent grower, based 15km west of Epernay. They have brilliant grand cru and 1er sites in Mesnil, where they grow Chardonnay and farm organically. It's also home to a couple of Champagne's most famous cuvees like Krug Le Mesnil and Salon Mesnil. In the Marne they have a site regarded as one of the best for Pinot Meunier and Pinot Noir. Collard-Picard age this Champagne in wood, which is very unusual, and harks back to the more traditional way of making great Champagne in the past. They opt not to do malolactic fermentation on any of the wines to preserve their character, all yeasts are indigenous too.
FROM THE PRESS
“Light cherry red, silver reflections, delicate mousseux. Fine, restrained nuances of red berry jam, a hint of pickled cherries. Juicy, creamy texture, nuances of strawberries, subtle sweetness in the finish, delicate honey in the aftertaste, offers uncomplicated drinking pleasure.”Falstaff Magazine
“A Saignee rosé where Chardonnays and Pinots Noirs from the 2015 harvest have been macerated in the same vat. On the nose and on the palate, a kirsch texture characterizes this powerful wine whose spicy and red fruit notes will go well with a medallion of doe with cranberries and a grand veneur sauce.”Gault & Millau