Cattier Clos du Moulin Brut Premier Cru
75cl
/
12.5% Vol
A luxurious champagne blend of 50% Pinot Noir and 50% Chardonnay. Made exclusively from grapes picked on the Clos du Moulin parcel, near Chigny Les Roses. This cuvée is always made from 3 vintages selected for their quality and ageing capacity. Production from each cuvée is approximately 15,000 bottles, all numbered.
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Cattier Clos du Moulin Brut Premier Cru
€175.00
Ex Tax: €142.28
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
A discrete and delicate nose. Aromas of lemon curd, fresh butter, brioche bread.
Palate
Dry, medium bodied Champagne. Notes of lemon, cooking apple and brioche. An ample and long finish
Colour
Copper Gold Colour
Fact Sheet
Fluid
75cl
Grape Variety
50% Pinot Noir, 50% Chardonnay
Alcohol %
12.5%
Style
Champagne Method
Estate/Producer
Cattier
Country
France
Region/AOC
Champagne
Vintage
NV
Making Techniques
Exclusively produced from the single vineyard of Clos du Moulin (2.20 hectares)located near Chigny Les Roses. Always composed of three vintages selected for their quality and ageing potential.
Closure
Cork
Cellaring/Ageing Potential
Exceptional Capacity for ageing.
Food Matching
Food Matching
Its richness means that it may be served with a variety of foods: foie gras, game, seafood, fish, smoked salmon, white or red meat.
Awards and/or Press Quotes
Jancis Robinson
2020 - 17/20
Awards and/or Press Quotes
Tom Stevenson 'One of the top 10 Champagnes in the world'
In 100 best Champagnes in 2015- Fine Champagne Magazine
Wine Enthusiast
2020 - 93/100
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
-700x700h.webp "Billecart Salmon Brut Sous Bois Non Vintage")
-700x700h.webp "Cattier Brut Blanc De Blancs 1er Cru")
-700x700h.webp "Cattier Brut 1er Cru 2015")