Guide VERON des Champagnes 2012
(around 36 euros
per bottle)
Erick de Sousa who settled in Avize, in the heart of
the wine area of the Blancs Hillside, runs the 10 hectares of his old vineyard
in line with the principles of the biological and biodynamic vine growing. He
made sure to have his descendants comply with the environmental and terroir
values.
An original name, that calls to mind the three named
vineyards which make up the structure of this Cuvée : Avize from which 50% of
the Chardonnay is originated, Aÿ and Ambonnay which yield each 25% of Pinot Noir.
Its presentation is luxurious and sober. The cork is
maintained by an original black wired muzzle. The date of disgorging is
mentioned on the back label : the tasted bottle has been disgorged on Oct
12th 2009, which testifies the long waiting periods between disgorging and
marketing, proof of the quality.
Appearance :
·
Golden yellow, almost copper pink, one is intrigued by
its density
·
Intense and festive, sparkling
·
Fine bubbles
·
Persistent Cordon
Aroma :
·
Shy first nose
·
Patience is then quickly rewarded by a full-bodied and
open bouquet, expression of old vineyards, disclosed by the vinification in
natural yeast
·
Blackcurrant, strawberry, morello cherries and prunes
supported by candied citrus, such as lemon, grapefruit and even clementine
·
Roasted overtones of coffee, buns, butter, caramel,
vanilla and hazelnut, translation of a subtle oakiness due to a well-mastered
maturing in oak barrels.
Taste :
·
Fascinating attack, marked by an unlikely balance
between the mineral and effort-related acidy of the Chardonnays associated with
the sensuous roundness of the Pinots Noirs.
This could be permitted by the dosage of this extra brut which is to be
qualified as judiciously light (< 6 g/L of sugar)
·
Subtle pepper overtone
·
Deliciously bitter finale, nearly astringent, slightly
sour and spicy, still on the minerality
·
Exceptional length on the palate
This Cuvée 3A of the De Sousa Champagne is
indisputably a Champagne of exception which is to be classified as such. It
rewards the talent of its maker, Erick de Sousa, of revealing noble soils.
To be served with the aperitif together with foie gras or salmon toasts. Why not also have it with pieces of Parmesan ? Don’t hesitate to appreciate it all along the meal.
For futher
information :
