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Champagne Le Brun de Neuville
LADY DE N. CUVEE AGED IN OAK BARRELS
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The Champagne presents a dress tinted with a pale yellow gold robe with bright
light green yellow hints. Its rather fluid aspect deepens the radiance of fine
bubbles creating a delicate neck label.
The first nose reveals smells of preserved lime, pear, peppered mint,
honeysuckle, verbena, nutmeg, pebbly chalk, of heady rose. When aerated, it
turns to notes of gentian, toasted bread, a hint of vanilla, fresh nut, coriander,
cardamom, cinchona, gingerbread, oregano, sage, cardamom, fresh grape,
green apple, fennel.
ORIGINALITY AND DISCRETION
The approach in the palate is soft and fresh with a creamy and melted
effervescence. The wine develops with a fleshy and pulpy density of white fruit
enhanced with aromatic herbs providing a very pleasant bitter freshness. Body
is given to the Champagne by a pure chalky minerality finely linked to a lemony
acidity with hints of yellow grapefruit. This concentrated matter leads to a full
final, rich with aromatic and mineral shades, tasty and melted in a wooded
pattern which knows how to keep discreet in favour of a purified nature.
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Malolactic fermentation achieved
Bottling in May 2008 of 7,662 bottles
Ageing on racks for 6 years
Disgorging in January 2014
Dosage brut 11 g/l
100% chardonnay
Champagne Le Brun de Neuville
LADY DE N. CUVEE ELEVEE EN FUTS EN CHENE
Best served at 8-10°C, the Cuvee Lady de N,
aged in oak barrels, strikes minds and
palates alike by its original making and its
shades of aromatic herbs which will arouse
in you incredible culinary boldness.
OUR SUGGESTIONS OF CULINARY HARMONIES
Salmon tartar and its candied ginger finely diced
Lobster and young caviar
Sachets of kale with Saint-Pierre and pan-fried Foie gras
Medallion of monkfish, creamy sauce with chanterelle
mushrooms
Pink lentils from Champagne with smoked duck breasts
Greedy green pea creamy soup with mint and grilled scallops
Snacked frog legs
Cod fillet with tarragon sauce
Turbot fillet coriander and cardamom sauce
Whipped Chaource cheese, Fleur de sel salt Salmon tartar
and its candied ginger finely diced