Description

• Alcohol %: 12%
• Decant Time: 0 minutes (serve well-chilled at 8–10°C; optional 15–30 minutes in a large glass to open aromas)
• Taste: chalky, saline, minerality, citrus, green apple, tropical fruit, brioche, fine mousse, elegant acidity, long finish
• Food Matching: Shellfish, Crab, Lobster, Turbot nigiri, Mussels with saffron, Crème brûlée, Soft and washed-rind cheeses
• Grape Variety: Chardonnay : 100%, Pinot Noir , Pinot Meunier ,

Tasting note

色澤由淺金到中金，氣泡細緻持久。香氣以檸檬、青蘋果和熱帶果香為主，伴隨香烤麵包的奶油香，喝起來有清晰的海鹽礦感與粉質尾韻。口感清爽卻圓潤，中段有柔和的果實甜感被緊緻的酸度和礦物質拉出層次，餘韻悠長且帶粉筆般的鹹鮮。採傳統瓶內二次發酵與長達72個月的瓶陳，無橡木處理，低劑量Brut（約4 g/L），保留純淨與細緻的口感結構。葡萄園分佈在Montagne de Reims與Côte des Blancs的粉筆土壤上，排水良好又能儲水，賦予酒款獨特的礦感與鮮明輪廓。建議冰鎮後搭配鮮甜貝類或細緻前菜，口感會更亮眼。

Pale to medium golden with a persistent fine mousse, this Brut opens with lively citrus and green-apple aromas intertwined with ripe tropical notes and a warm brioche/toast undercurrent. The hallmark chalky minerality and a saline, wet-stone character thread through the palate, giving a tight, refreshing spine and an elegant tension between fruit sweetness and sea‑salt freshness. Made in the traditional method with extended lees ageing (72 months) and a low Brut dosage (approx. 4 g/L), the wine shows complexity, a creamy mid-palate and a long, chalky finish — ideal with shellfish or refined starters. Producer highlights the Jurassic chalk terroir: fast drainage, water retention and marine fossils that lend salinity and mineral purity. Base wines are sourced from late-ripening sites on the Montagne de Reims and Côte des Blancs; unoaked vinification preserves freshness.

Winery

克魯埃酒莊在Jean‑François Clouet的帶領下，強調風土與傳統釀造。這款以「粉筆」為名的酒款，正是想把那片自侏羅紀以來的粉質土壤特色表現出來：排水好、儲熱又留水，帶出礦感與海鹽般的鮮味。酒款採無桶發酵並在瓶中長時間與酒泥接觸（約72個月），因此氣泡細緻、口感圓潤且有誘人的烘焙與奶油香。酒莊選自Montagne de Reims與Côte des Blancs的晚熟園地，風格乾淨而有深度。

Champagne André Clouet, under the guidance of Jean‑François Clouet, focuses on terroir expression and traditional methods. The 'Chalky' bottling celebrates the region's Jurassic chalk soils — prized for drainage, thermal retention and subtle salinity — and is assembled from late-ripening vineyard parcels. Vinification is unoaked, with long lees ageing (72 months) to build texture, autolytic complexity and the signature brioche notes.