Cattier Champagne PREMIER CRU Brut 12,5% Vol. 0,75l in Giftbox

STRONG AND ELEGANT

Made from a pinot-heavy blend in our nine favourite villages (mostly Ludes, Chigny-les-Roses and Rilly-la-Montagne), the Cuvée Brut Premier Cru is the purest reflection of Cattier’s winemaking style. Made primarily from pinot meunier, it is characterised by its elegance, generosity and intense fruit-forward personality.

Blend: 60% Meunier, 20% Pinot Noir, 20% Chardonnay. 

40% reserve wines
 

Ageing more than 4 years in the cellar

DESCRIPTION

Eyes : fine bubbles sparkle upwards through the pale gold of this brut champagne.

Nose : on the nose, intense aromas of spiced biscuit, acacia flowers dominate, followed by assertive notes of fig and plum.

Palate : it is bright and equally intense on the palate, with brioche and peach notes giving way to citrus fruits.  These are followed by softer nutty flavours, and notes of acacia honey and forest fruits.  The finish is long, with a wonderful freshness that will keep you reaching for your glass. 

Food pairings:

Served with gougères, the Brut Premier Cru makes an excellent aperitif. It also has the personality to accompany white meat dishes and bright sauces, such as guinea fowl with citrus, while remaining delicate enough to pair with fish such as sea bass or zander. The fruity notes will also work well alongside a dessert, for example a chilled rice pudding or a fruit salad.

Drinking temperature: 6 to 8°C.
 

REWARDS

THE CHAMPAGNE GUIDE 2020

90/100

BLIND TASTED 2019

90 / 100

DECANTER 2019

Médaille d’argent

DRINKS BUSINESS 2018

Médaille d’or

Champagne Cattier - Independent Family and Maison de Champagne d'Exception since 1625

The story goes back all the way to 1625, and probably even further, when the Cattier family first started planting vines in Chigny-les-Roses, in the hear t of the Montagne de Reims.

Fast-forward to 1916, when Jean Cattier returned to Chigny-les-Roses as a wounded veteran of the Great War. The city of Reims was under siege by the German Army, shaken by an onslaught of artillery shells which would destroy 60% of the city. Champagne traders tried to keep their businesses running under these harsh conditions, but it was an uphill struggle. Unable to sell his poor harvest in 1916, Jean Cattier decided to turn his grapes into wine and produce his own champagne, released at the end of the war in 1918. This signalled the birth of Cattier champagne.