2018 Champagne Pierre Bertrand Cuvee Emmanuel Soullie Blanc de Noirs

零添加 Brut Nature：把烘焙奶油感和鮮明柑橘拉到同一道線上。

【為什麼選它？】
- 零劑量、真實表現 -> 呈現原始地塊風味，乾淨利落。
- 長時間瓶陳、細膩酵母香 -> 奶油、可頌皮的口感讓海鮮更有層次。
- 2018 年份重點釀造 -> 果實與烘焙香平衡，適合收藏也能即開即飲。

【侍酒師私房筆記】打開第一口是帶皮柑橘和紅莓的清甜，接著是烤麵包邊和少許蜜餞堅果味，氣泡細緻而柔和，喝起來豐滿但不厚重——像把法式早餐搬上餐桌，配上鮮活的海鮮最剛好。

【場景化配餐指南】週末與朋友在尖沙咀吃海鮮拼盤、慶祝小聚時當開胃酒、或在家搭壽司與天婦羅，都能把味道往上拉一個檔次。

【降維打擊對比】相比大牌非年份香檳，這款更有年份感與產地特色，零添加又更顯誠意，價位上卻貼近入門選擇，性價比高。

A zero-dosage Champagne that marries brioche warmth with precise citrus clarity.

【Why choose it?】
- Brut Nature, zero dosage -> pristine, bone-dry profile for pure terroir expression.
- Extended lees aging -> creamy, croissant-like texture that lifts delicate dishes.
- Single-vintage focus -> clear 2018 identity with ripe citrus and honeyed depth.

【Sommelier's notes】Rounded and silky on the palate, this blanc de noirs opens with grapefruit and raspberry, then unfurls toasted brioche and candied nut notes. The mousse is fine and soft—rich without heaviness—finishing with a whisper of honey. Best enjoyed well chilled; no decanting needed.

【Occasions & pairing】Perfect as an aperitif for intimate dinners, a sea-to-table weekend feast with crab or lobster, or paired with premium sushi. Also a smart alternative when you want Champagne character without sugar.

【Competitive edge】Compared with big-house non-vintage labels, this cuvée offers vintage specificity, zero-dosage purity and grower-driven attention at a compelling price point.

Specification

• Alcohol %: 12.0%
• Decant Time: 0 minutes (do not decant; serve well chilled 8–10°C)
• Taste: honey, croissant / brioche, grapefruit, raspberry, candied nuts, creamy texture, fine mousse, citrus zest, toasty finish
• Food Matching: Shellfish (oysters, scallops), Crab and lobster, Sushi and sashimi, Light creamy cheeses, Fried chicken or tempura
• Grape Variety: Pinot Noir : 100%,

Winery

Champagne Pierre Bertrand 是一家注重地塊表現的小型莊園派生產者，酒莊著重低干預栽培與傳統守舊的釀造手法，瓶陳與長時間與酵母接觸造就奶油般口感與清爽酸度。

Champagne Pierre Bertrand is a grower-producer known for focused, terroir-driven cuvées. The house emphasizes low-intervention viticulture, careful cellar work and extended lees aging to achieve creamy texture and precise acidity in its Brut Nature releases.