Description

• Alcohol %: 12%
• Decant Time: 15 minutes
• Taste: red berries, raspberry, citrus, lemon shortbread, acacia honey, walnut, yeasty / autolytic, creamy mousse, high acidity, bone-dry, long crisp finish
• Food Matching: Shellfish (crab, lobster), Brown shrimps, Ikura nigiri (salmon roe), Crispy pig ear, Soft, washed-rind cheeses (Vignotte), Seafood starters and sushi
• Grape Variety: Meunier : 90%, Chardonnay : 10%, Pinot Noir ,

Tasting note

品飲印象：細緻氣泡帶出紅果與柑橘香，檸檬奶油餅乾和淡淡蜂蜜核果的餘韻。入口清爽又帶一點奶油感，酸度活潑，整體乾爽，尾韻乾淨且帶有烘焙酵母的鹹香。 酒莊與釀造：這是一家注重低劑量、傳統手法的小型香檳酒莊，採用長時間瓶陳在酒泥上以增添層次感，並在2024年6月整瓶澄清出瓶（disgorged），完全不加糖（Brut Nature），讓土地與製程的風味直接表現出來。 葡萄園與田地：來自名為「Grand Marais」的單一田塊，老藤混植於涼爽產區，土壤與微氣候賦予鮮明酸度與純淨果香。釀造風格偏向低干預，強調田地特性與清脆口感，適合喜歡爽脆、礦感與小搖擺烘焙香的人。

Tasting note: Bright, lively bubbles lift aromas of raspberries, red berries and fresh citrus, with layers of lemon shortbread, toasted pastry and a subtle honeyed-nutty thread. On the palate it feels tangy and creamy: bone-dry, driven by zesty acidity and a fine mousse, finishing long and crisp with lingering autolytic savoury notes. Producer notes: From a small, focused domaine that champions low-dosage, traditional-method sparkling wines. Bottled as Brut Nature and disgorged June 2024, this cuvée showcases fruit intensity balanced by restrained oxidative and bakery complexity. Winemaking notes: Traditional méthode Champenoise, extended lees ageing to build creaminess and autolytic aromas, zero added sugar at dosage. Co-planted old-vine parcels contribute concentration and textural depth. Vineyard notes: Sourced from a single vineyard parcel called 'Grand Marais' — older, co-planted vines on a cool site that give bright acidity and ripe, pure fruit flavours. The overall approach is low-intervention, aiming to express site, freshness and minerality.

Winery

埃里克·泰萊（Champagne Eric Taillet）是一個以品質取向的莊園型生產者，專注傳統香檳釀法與低劑量風格。酒莊常利用老藤混植的小地塊，注重長時間在泥上熟成，讓田地風味和烘焙、酵母香自然呈現。

Champagne Eric Taillet is a small, attentive grower-producer that focuses on traditional méthode Champenoise and low-dosage bottlings. The estate works with older co-planted parcels and practices careful lees ageing to build texture and autolytic complexity while letting vineyard character come through.