Champagne: A Summer Guide
Champagne — the iconic white sparkling wine from the Champagne region in France — has been synonymous with celebration and luxury, with momentous events and all things jovial for centuries.
What exactly makes this drink such a go-to for a sunny disposition? Champagne is characterised by a distinct balance of acidity, effervescence, and flavour profiles that reflect the grape varieties used, the terroir, and the winemaking techniques employed. While every Champagne house crafts its own signature style, there are common traits.
To start with, Champagnes range in sweetness, from dry to sweet. A ‘Brut’ champagne is the most popular, offering a harmonious blend of acidity and sweetness. However, some prefer the even drier ‘Extra Brut’ or the slightly sweeter ‘Extra Dry’ options based on personal taste. Champagne often boasts crisp, bright flavours of citrus fruits like lemon and green apple, contributing to its refreshing —summer-ready — character. Another factor of flavour is the extended aging on lees (spent yeast). This imparts Champagne with subtle notes of brioche, biscuits, or toasted bread, adding depth and complexity. Meanwhile, other producers lean more toward the floral and nutty aromas such as white flowers or hawthorn, along with hints of almonds or hazelnuts. Grape variety is another big factor on flavour profile. Champagne uses mostly three varieties of grape: Chardonnay, Pinot Noir, and Pinot Meunier (however, there are five other varieties that are allowed to grow in the region).
What about vintage?
Vintage Champagne is made from grapes harvested in a single exceptional year. Unlike non-vintage champagne — which aims for consistency — vintage Champagne showcases the unique characteristics of that year’s harvest. Selecting age-worthy bottles is a bit of an art. Here at Webb’s we have decades of experience researching and understanding specific vintages and producers known for crafting age-worthy Champagnes. From the world of prestigious, well-established houses and smaller, artisanal producers, we have had the pleasure of consigning and auctioning bottles and cases to suit every taste.
For this summer we recommend:
Krug, Bollinger, Ayala, Andre Clouet, Billecart Salmon Laurent Perrier.
For vintage, intensity and minerality:
2014 Bollinger La Grande Annee “A precise and fruity nose with a slight scent of sea-air. Aromas of cherry and lemon mingle with quince and bergamot. The initial sensation is a fine and intense effervescence, followed by a wonderful vinosity, and them balanced with delicate acidity.” — Champagne Bollinger. 61% Pinot Noir, 39% Chardonnay, oak barrel fermentation, eight years on yeast lees.
For fresh & intense, Chardonnay led, lees aging:
NV Ayala Brut Majeur “The Chardonnay reveals here all of its purity and elegance. The same quest for a clean and pure style is expressed through the low dosage and the stainless-steel vat micro-vinification, which ensures that the primary aromas are respected.” — Champagne Ayala 45% Chardonnay – 35% Pinot Noir – 20% Meunier, 3 Years on Yeast Lees.
For deep and complex, Pinot Noir, extended lees Aging:
NV Andre Clouet ‘The V6 Experience’ Brut. — “Pinot Noir does not mature directly, in linear fashion. Upon reaching its sixth year, it passes into a phase known as ‘The Whirlwind’. Propelled by an unseen force it reaches outward, taking on another dimension. The wine becomes charged with energy and vibrations. It glows… and becomes transcendent!” — André Clouet 100% Bouzy Pinot Noir, 6 Years on Yeast Lees.
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