Description

• Alcohol %: 12%
• Decant Time: 15-30 minutes
• Taste: brioche, toasted almond, lemon zest, green apple, white peach, creamy mousse, chalky minerality, yeasty autolysis, long saline finish
• Food Matching: Shellfish, Crab, Lobster, Pork and prawn dumpling (steamed), Emmental omelette, Ham omelette, Mont d'Or cheese
• Grape Variety: Pinot Noir , Pinot Meunier ,

Tasting note

品飲筆記：酒色淺金黃，氣泡細緻持久。先是烤麵包皮、酵母與烤杏仁香，接著有檸檬皮、青蘋果與白桃的清新果味。入口爽脆，酸度活躍，泡沫綿密帶奶油感，下盤轉為明顯的礦物與鹹感，收尾悠長。 酒莊與釀造：Louis Dousset 以注重產地風土與瓶陳工藝聞名，這支 2008 年份在酒窖中長時間與酒泥接觸，採傳統方法釀製，從園內精選果實入桶，處理上偏向低干預，保留天然鮮度與層次。 葡萄園與土壤：果園多位於特級（Grand Cru）地塊，白堊與石灰質土壤賦予酒款緊實的骨架與礦物感；產量控制嚴格，成熟度與酸度達到平衡，最終呈現結構與優雅兼備的風貌。喝法小提示：冰鎮後稍微醒 15–30 分鐘可更開放，搭海鮮或蒸籠點心都很合適。

Tasting note: Pale gold with persistent, fine bead. Aromas of toasted brioche, almond and lemon zest open to white peach and orchard fruit. On the palate it shows vibrant acidity, a creamy mousse and chalky minerality, finishing long with saline and autolytic echoes. Producer notes: From Grand Cru parcels, this vintage-dated Blanc de Noirs reflects careful vineyard selection and patient cellaring. The style is classic and terroir-driven, marrying ripe fruit with lees complexity. Winemaking notes: Traditional method with extended lees ageing; low-intervention handling in cellar, slow bottle fermentation and careful dosage to preserve freshness and clarity. Small-batch élevage emphasizes texture and depth. Vineyard notes: Grapes come from Grand Cru sites known for deep chalk soils and cool mesoclimate, producing concentrated fruit with racy acidity and pronounced minerality.

Winery

Louis Dousset 是一家著重風土表現與傳統釀造的酒莊，常取自特級園的果實，偏好長時間在泥渣上陳年與低劑量處理。酒莊講求細緻工法與原生味道，讓每一瓶都能呈現土壤與年份的特色。

Louis Dousset is a producer focused on terroir expression and traditional Champagne methods. Working with Grand Cru vineyards, the house emphasizes extended lees ageing, careful cellar practices and restrained dosage to showcase minerality, texture and vintage character.