Description

• Alcohol %: 12%
• Decant Time: 30 minutes
• Taste: fine mousse, citrus peel, green apple, brioche, toasty autolysis, almond, chalky minerality, red berry hints, creamy texture, long saline finish
• Food Matching: Shellfish, Crab, Lobster, Pork and prawn dumpling, Emmental omelette, Soft washed-rind cheeses (Mont d'Or), Sushi & sashimi, Lightly fried fish
• Grape Variety: Pinot Noir , Pinot Meunier , Chardonnay ,

Tasting note

2011 年的這支特級園白中黑，氣泡細緻、口感討喜。杯中先是清新的柑橘皮和青蘋果香，接著出現烤麵包、焙香和杏仁的溫暖味道。入口有活潑的酸度與奶油般的綿密感，礦物與一絲鹹味把尾韻拉得很長，很適合慢慢品。 酒莊小檔案：Louis Dousset 注重園區差異和手工釀造，從胃芽到裝瓶都有嚴格控管，志在呈現土壤與年份特色而非誇張技術處理。 釀造與陳年：採傳統香檳製法，長時間瓶內與酒泥接觸帶來那種烘焙、酵母的迷人氣息與順滑口感；劑量偏保守，讓清新酸度與礦感能更明顯地表現出來。 葡萄園與口感提醒：果實來自特級園的石灰質、礫石地塊，產量控制使風味集中而不失優雅。冰鎮後稍微休息半小時，香氣會更豐富，配鮮味海鮮、港式點心或熟成乳酪都很搭。

This 2011 Grand Cru Blanc de Noirs from Louis Dousset shows the poise of a vintage Champagne that has spent considerable time on its lees. The nose opens with bright citrus peel and green apple, layered with warm baking notes of brioche, toasted almond and subtle dried red fruit. On the palate the mousse is fine and persistent, delivering vibrant acidity, a rounded mid-palate and a chalky mineral thread that leads to a saline, long finish. Producer notes: Louis Dousset works with parcels in Grand Cru sites, favouring careful selection at harvest and a classic, hands-on approach in the cellar. The house focuses on terroir expression and balance rather than heavy manipulation. Winemaking: Crafted by traditional method, this vintage was fermented and matured on lees for extended ageing, allowing autolytic complexity to develop—yeasty, toasty aromas and a creamy mouthfeel. Dosage is kept modest to preserve the vintage's liveliness and minerality. Vineyard: Fruit comes from Grand Cru blocks with stony, chalk-influenced soils that lend lift and finesse. Low yields and attentive viticulture help concentrate flavours while maintaining vibrant acidity. Best served well-chilled and given a short rest (about 30 minutes) after opening to reveal its aromatic layers.

Winery

Louis Dousset 是專注於特級園果實的莊園釀造者，重視低產與細緻田間管理。釀造端走經典路線：適時使用不銹鋼或木桶發酵、長期酒泥陳年與保守劑量，重在呈現田地與年份本色。

Louis Dousset is a grower-producer focused on small parcels in Champagne's Grand Cru sites. The house emphasizes low-yield viticulture and classical cellar practices—fermentation in stainless and barrel when appropriate, extended lees ageing and restrained dosage—to showcase terroir and vintage expression rather than heavier manipulation.