Bernard Remy sources fruit for this Brut from vineyards in the Côtes des Blancs, Sézannais, Aube, Vallée de la Marne, and Vitry. The cuvée is 60 percent Pinot Noir, 35 percent Chardonnay, and 5 percent Meunier. Harvest was manual, and the wine aged for two years en tirage prior to disgorgement. The residual sugar is a comfortable 7 grams per liter.
This is a big wine, ripe and fruity, toasty and creamy: everything. The color is medium gold, with an active, spirited body redolent of marzipan, brioche, and cherrystone. The palate pops with red fruits—tart red cherries and strawberries—but these are robed in nutty almond pastry.
Serve it with aged cow’s milk cheeses. I had it with Thistle Hill Farm Tarentaise and it was brilliant; also try Gruyère, Comté, Beaufort, Gouda. For main courses opt for rich savory pastries, potato gratins, macaroni and cheese, and roasted fowl. Or serve it for dessert, as dessert. The wine is not sweet, just richly realized, expansive, opulent.
NV Bernard Remy Carte Blanche Brut Champagne
12% abv | $37 (sample) Imported by Shiverick Imports