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Arlaux Grande Cuvee Premier Cru Brut Champagne, France

(Carefully curated notes below are taken directly from the Producer’s website)

Tasting Notes

“The nose of this wine seduces you straight away with a great balance of autolytic and fruit aromas: toasted hazelnuts, warm apple tart and kaya (coconut and egg) jam. The palate is equally well balanced providing plenty of evolved fruit and toasty / yeasty flavors. Small, fine bubbles, seamless use of dosage and a long nutty finish. This fine if relatively unknown Brut NV takes first place in the derby-a shocker even for me!” – 92pts, Lisa Perrotti-Brown, RPWA

Location

Montagne de Reims, Champagne, France

Varietal Composition

60% Pinot Meunier, 30% Pinot Noir,  10% Chardonnay

QUALITY: 1st Pressing (“Tete de Cuvee”)

AGING: 3-years aging on the lees

DOSAGE: 6 – 8 g/L

Accolades

92–RP

90-Wine Enthusiast

Food Pairing

Arlaux Grande Cuvée Premier Cru Brut Champagne pairs beautifully with fresh seafood like oysters, shrimp, and smoked salmon, thanks to its crisp acidity and fine bubbles. Creamy and lightly nutty cheeses such as triple creams, Comté, and aged Gouda complement its subtle brioche notes. It also works well with elegant mains including roast chicken, pan-seared scallops, and lobster with light butter sauces. The Champagne’s Pinot Meunier richness makes it a natural match for duck rillettes, pâtés, and mildly spiced Asian dishes. For dessert, keep pairings light—fresh berries, macarons, or lemon tart.

About the producer!

Located in the heart of the Champagne region on the prestigious Montagne de Reims, the Arlaux estate has been in the family since the 12th century. Since 1826, Arlaux has produced Premier Cru Champagne exclusively from the first pressing (the Tête de Cuvée) that are aged for four to ten years before release. Today, the Arlaux vineyard is one of the select few French vineyards to maintain pre-phylloxera Meunier vines. These hand-crafted, 100% estate fruit champagnes are produced in extremely small quantities (around 60,000 bottles per year) and are treasured by the finest Michelin-starred restaurants around the world.