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

ULYSSE COLIN - LES MAILLONS BLANC DE NOIRS (BASE 2017)

鉄分を含む粘土が育てた、単一畑の古樹。

セロスのもとで研鑽を積んだオリヴィエ・コランが、2003年に一族の畑を取り戻して有機栽培へ転換。コート・ド・セザンヌのレ・マイヨンに広がる、鉄分を豊富に含む重い粘土と石灰質土壌の古樹ピノ・ノワール100%を、主に使用済みのブルゴーニュ樽で自然酵母によりゆっくり発酵させます。ドサージュは1〜2g/L。ミラベルや蜂蜜、ローストしたアーモンドの香り。帆立貝のポワレや鴨のローストと。

Item code

C17SP3331

Producer

Secret Cellar

Type

Sparkling

Region

Champagne

Appellation

AOP Champagne

Grape varieties

100% Pinot Noir

Volume

750ml

Serving temperature

8–10°C

Recommended glass

Champagne tulip glass (a flute also works)

Tasting note

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.

Food pairing

Pan-seared scallops Roasted duck Aged Comté cheese

Winemaking & 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.