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Putojantis sausas
Aukso spalvos šampanas pasižymintis ilgai išliekančiais burbuliukais, kurie taurėje suformuoja subtilia putą. Aromatinės savybės atsiskleidžia per aviečių, braškių kvapus kuriuos papildo rožių ir žibuoklių kvapai. Jie suteikia šiam šampanui gylio ir kompleksiškumo. Gali išryškėti ir brioche bandelės, skrebučio, bei migdolų kvapai. Burnoje šampanas pilno kūno ir labai ekspresyvus. Skonių paletė pasižymi raudonųjų vaisių, citrusų ir prieskonių natomis išryškinančiomis puikų rūgšties ir saldumo balansą bei ilgai išliekantį poskonį.
Dozažas (3g/l)
Tiekti 8-10°C prie jūros ežių, kimšto kalakuto su spanguolių padažu, keptuvėje keptos antienos su vyšnių padažu ir ant griliaus keptomis daržovėmis, taip pat minkšti sūriai: brie arba camambert.
Eric Rodez has been producing champagne in the eighth generation since 1984. Before taking up his work as a recolte manipulant, he gained experience in Burgundy and as cellar master at Krug, where he was responsible for the Grand Cuvée. During this time, the foundation was laid for what particularly distinguishes his champagnes today: he has mastered the complex assemblage technique like hardly anyone else. Until the end of 2018, he was also mayor of Ambonnay for more than ten years and is committed to his region as a whole by trying to promote quality in viticulture in the Champagne region. For some time now, he has been supported by his son Mikhael, who is responsible for the vineyards. Mikhael was also the one who urged Eric to vinify single vineyards. This required some persuasion, as nothing is blended here; it was unusual for Eric not to intervene. Nevertheless, these champagnes also turned out to be a great success: Masterpieces and filigree and finesse. In 1989, he began the conversion to a biodynamic winery and has been certified since 2017. He regularly goes into a rage when we ask him about the harvest quantity. He shows us vines in neighbouring vineyards that bend to the ground under the weight of countless grapes: "Every year we harvest ever larger yields and thus endanger the quality of the product, on whose reputation we all depend!" says Eric. As mentioned earlier, Eric is a master in the cellar: infected by his time at Krug, he is almost obsessive about the ageing of individual parcels: from 35 parcels he vinifies 60 different base wines, some in tank, most in used wood (he is convinced that wood adds complexity and complexity to Champagne), some with malolactic fermentation, others without. The aim is to develop an assemblage that is more complex than its ingredients. Once a year, he works on his composition in this way, "every year a whole new symphony is created!" enthuses Eric, who likes to compare his creative process to that of a musician and composer. Eric's champagnes are characterised by a distinct vinosity paired with multi-layered complexity, finesse and elegance.
