Michel Loriot Pinot Meunier Vignes Velles 2004

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Champagne 2004. 60 months in bottle.
Winery: Michel Loriot
D.O.: Champagne
Variety: Pinot Meunier

39.90

42.80 €

Product sold out

Score

93 /100

Features

Michel Loriot is a "Vignoble indépendant" of the Marne Valley region. This winery was founded in 1931 and with a little more than 6Ha spread over small plots in which Pinot Meunier (85%), Chardonnay (10%) and Pinot Noir (5%) are grown. The elaboration is very careful and limited. This is one of the most awarded wineries.

This champagne is one of those made of the most pure Pinot Meunier. The Pinot Meunier with which it is produced has an average age of 60 years, with some strains dating of 1942. The 2004 harvest was excellent.

Manually harvested grapes and traditional crushing. It is vinified in the same vats where the malolactic fermentation takes place. It is bottled in the months of April and May.

Gross dosage: 10 grams per litre.

Color

Colour of old gold with glints of amber. Very clean and bright. Very fine bubbles.

Nose

Great concentration of ripe aromas of fresh fruit (apple and grapefruit) with notes of quince. Expressive background of nuts (hazelnuts and almonds) and some hints of pastry, yeast and oriental spices.

Flavour

Surprisingly fine, deep and expressive. Very fresh champagne, with aromas of ripe fruit. It is well-bodied and powerful. Lively acidity. Very well integrated bubbles. Aftertaste full of buttery notes with a mineral touch (which reflects the character of the land) and very light hints of vanilla. Great elegance.

Other vintages

Alcohol: 12 º
Serving at 6 ºC

Pairing wine and food
Appetizer , Smoked dishes, Foie gras, White meat , Raw seafood , Grilled white fish , Baked white fish , Ostras

Damaso Vergara
Restaurant Damaso (Valladolid)

This complicated elaboration, elegant and round Champagne is a delight when tasted with powerful dishes. Its structure and freshness come alive in the palate at every sip. I recommend it with my restaurant's tripe dish (a slightly modified version of the Madrid-style tripes). This is a recurrent pairing idea for the brave and very often brings a double satisfaction as at my restaurant tripes are an appealing dish, and when people discover them paired with such a Champagne, the initial shock is rewarded with the surprise of this combination. This is an anecdote adopted by gastronomy experts who draw it in special occasions. They tell me that they every time they bring it forwards people are positively surprised. Therefore, it is maybe not that weird...