Ambonnay La Grande Ruelle Grand Cru Blanc de Noirs 2006 Champagne Gonet-Médeville

Ambonnay - La Grande Ruelle Grand Cru Blanc de Noirs 2006

特級アンボネが描く、堂々たるブラン・ド・ノワール。

特級アンボネのピノ・ノワール100%から生まれた2006年。緻密なムースを伴う深みのある黄金色に、熟成を物語るアンバーのニュアンス。フレーズ・デ・ボワやコンフィチュールのようなラズベリーに、焼きリンゴ、ドライフィグ、ローストしたナッツ、ブリオッシュが折り重なります。力強くも精緻な口中に、塩味と鉄分を思わせるミネラルが長く残ります。仔鳩のローストとともに。

Item code

C06SP4641

Producer

Secret Cellar

Type

Sparkling

Region

Champagne

Appellation

Champagne

Vintage

2006

Grape varieties

100% Pinot Noir

Alcohol

12.0%

Volume

750ml

Serving temperature

8–10°C

Recommended glass

Champagne tulip glass (a flute also works)

Tasting note

Upon pouring into the glass, a deep golden color emerges with a dense mousse, revealing subtle amber nuances that speak of aging. The aroma is stunning, beginning with red fruits typical of Blanc de Noirs (fraise des bois, jam-like raspberries), followed by baked apples, mandarin peel, dried figs, roasted almonds and hazelnuts, and layers of butter and brioche aromas derived from aging. The chalky minerality and slight smokiness characteristic of Ambonnay add depth, creating an immeasurable complexity. The palate is powerful yet refined, with a rounded texture due to aging and firm acidity creating a wonderful balance. The structure and prominent tannins derived from ripe Pinot Noir are very delicate, and the umami and richness gradually spread. The aftertaste is long, with a salty and iron-like minerality. This classic yet bold style embodies the individuality of Ambonnay at its finest.

Food pairing

Roasted baby pigeon with poivrade sauce Comte 24-month and black truffle risotto Flounder and lobster in a volaille-style consommé

Winemaking & technical data

Place of Origin: Montagne de Reims, Champagne, France / Ambonnay (Grand Cru)
Vineyard “La Grande Ruelle” Single plot
Grading: Grand Cru
Variety: Pinot Noir 100%
Soil: Chalk and clay-limestone
Cultivation: Lutte raisonnée (sustainable farming)
Harvested by hand
Brewing: Primary fermentation is done in stainless steel tanks (some information also includes the use of old barrels).
Malolactic fermentation (100%)
Aging: 8-10 years in bottle (before disgorgement)
Disgorgement Varies by lot (released after long aging)
Dosage 2–6 g/L (Extra Brut)

Scores & awards

Robert Parker 94 pts