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Extra Brut Blanc de Noirs Les Maillons NV (Base 2017) Champagne Ulysse Collin

French Secret Cellar ・ ULYSSE COLIN - LES MAILLONS BLANC DE NOIRS (BASE 2017)

C17SP3331

Sparkling

Regular price: ¥82,824
Sale price: ¥82,824
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1btl. 750ml

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This single-vineyard cuvée is crafted by Olivier Collin, a standard-bearer of Grower Champagnes. After honing his skills under Anselme Selosse, Collin reclaimed his family's vineyards in 2003 and converted them to organic farming. He slowly ferments 100% old-vine Pinot Noir from the Les Maillons vineyard in the Côte de Sézanne, a terroir with heavy clay and limestone soils rich in iron, primarily using used Burgundy barrels and natural yeasts. The dosage is a mere 1-2g/L. Aromas of mirabelle plum, honey, roasted almonds, and spice waft up, while concentrated fruit richness, vibrant acidity, and delicate bubbles coalesce into a wine that eloquently expresses its terroir.

付与予定ポイント: pt

Tasting Comments

Tasting Notes
Aromas of mirabelle plums, honey, freshly baked bread, vanilla, orange peel, roasted almonds, and spices rise from the glass.
On the palate, it is full-bodied and rich, with the vinous depth characteristic of Pinot Noir, where a concentrated core of fruit is embraced by firm, lively acidity and delicate, precise bubbles.
This is a wine that masterfully balances power and finesse, eloquently expressing its terroir with both focus and precision.

Pairing
Pan-seared scallops
Roasted duck
Aged Comté cheese

Technical Data

Cultivation Information

Olivier Collin, a standard-bearer of the Grower Champagne movement, is the producer behind this Champagne.

He was captivated by the concept of "climat" (single vineyard) during a university trip to Burgundy and decided to reclaim his family's vineyards.

The vineyards had been leased to Pommery, but after years of negotiation, he reclaimed them in 2003, converting approximately 9 hectares to organic (biologique) cultivation.

In 2006, he debuted "Les Maillons," made from Pinot Noir grown in iron-rich, brown soil. For all cuvées, grapes are hand-picked, destemmed, and then gently pressed.

Winemaking Information

His experience training under Anselme Selosse is reflected in his low-intervention winemaking and the use of large foudres and 225L barrels.

Natural fermentation proceeds slowly for up to 6 months using indigenous yeasts.

Reserve wines are aged in foudres and tonneau, then bottled without fining or filtration. While Les Maillons was previously aged on its lees for 36 months, this has recently been extended to 48 months.

Collin notes that to compensate for the inherent delicacy of Pinot Noir (its susceptibility to oxidation), he carries out disgorgement with a slightly higher amount of sulfites than for his Blanc de Blancs cuvées.

Dosage is minimal, resulting in an Extra Brut with 1-2.4g/L.