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Юлия Ломи

+79150234567

lomovceva.y@winebank.ru

Pink Champagne seems frivolous … Quiet pink wine — always young, never aged, allowing itself to be cooled to an almost icy state, agreeing to any gastronomic accompaniment — are pink Champagne wines so reckless and windy? No and no again!

The owners of small but magnificent plots in Menil, Lake and Mei, winemakers with almost two hundred years of farming history J.-L.Vergnon, consider each of their wines a reflection of the philosophy of the domain. In each tiny parcel there is the uniqueness of the terroir of a small village, which you can enjoy and share your emotions and impressions by choosing one or another cuvee.

An exceptionally beautiful rose wine is called Rosemotion, — the name combines everything that winemakers wanted to pay attention to — emotion, movement, color — all this is important for this wine. This rose is made by mixing quiet wines from Pinot Noir and Chardonnay, with a large predominance of the latter. Part of the reserve cuvee from the Chardonnay grape variety is specially aged in oak barrels, and the current vintage is sent to neutral steel tanks, as well as Pinot Noir from individual Grand Cru vineyards in Mayy.

The wine is a rich color of a southern tanned rose with orange highlights, shimmers and glitters in the glass thanks to the fascinating play of bubbles.

The first nose of the wine is quite strict — red currant and pomelo, then the strawberry layer with saffron flowers opens, followed by the warming aroma of butter cookies.

The wine is exceptionally pleasant to drink, it seems smooth and very delicate in its delicate minerality and unobtrusive chalky freshness.

It is advisable to store this wine for no more than five years and enjoy it at the peak of youth and freshness.

The best gastronomic combinations for this wine will be sushi and sashimi, summer salads with exotic dressings, tuna tartare and beef Tartare, as well as sea urchins and octopus carpaccion.

This summer, several new products appeared at the Wine Bank warehouse at once. Let’s start getting to know them slowly.

Unknown to anyone else in Russia, a brand new Champagne — Cheurlin Noellat, is the work of ambitious winemakers who are proud of their heritage.

In the first quarter of the 20th century, the ancestors of today’s farm owners in Bar-sur-Seine acquired several plots for vineyards. The fourth generation of winemakers is represented by Anne-Cecile Scherlen, she directs all the processes in Champagne, and her brother Maxim Noella continues the work of his parents in his Novel.

The hospitable farm of the recoltants is open to the public for wine lovers and offers four of its cuvees for tasting. We have chosen for you the freshest and most cheerful — Carte D*Or Brut.

The nearest administrative center to the farm is the city of Troyes, which is much more southern and much less well—known than, for example, Reims.
Many consider southern Champagne eccentric. The vineyards here are located on the Jurassic plateau, which makes the taste of the wines extremely distinctive.

The wine in the glass has a light straw color with golden highlights. The game of bubbles is intricate and long-lasting, similar to a lot of intertwined small beads. Expressive nose with notes of hawthorn and elderberry, white stone fruits, ripe pears and baked apples. The aromas of nuts in caramel and warm bread testify to the time spent in the cellar and long aging.

The taste is a continuation of the aroma — very ripe pears and plums mirabelle, a voluminous and lively body that you want to enjoy on a sultry July afternoon and autumn evening by the fireplace and on winter holidays, opening a bottle for an aperitif or for dinner.

There is no fixed time for harvesting Chardonnay, but usually from the southern part — Macon to the northern — Chablis, all winemakers fit in three to three and a half weeks of September.

In Meursault, the vineyard area is about 380 hectares and there are plenty of winemakers, but there are not so many real stars or producers of Premier and Grand Cru wines.

Benjamin Leroux, an adherent of an organic approach to winemaking, owns 8 hectares of vineyards in the Cote de Beaune and the Cote de Nuit, part of the grapes for wine production is purchased. Meursault Benjamin loves especially tenderly and releases him from several Premiers of Cru different in character. Whole bunches are gently pressed, then fermented with wild yeast. The aging takes place in barrels with a volume of 300 liters. Usually the wine is not clarified or filtered — only the natural magic of Meursault works.

All September we catch the rays of the autumn sun in a glass of Mersault 1er Cru Le Santenot.

The average temperature in the Rhone Valley in October is fifteen degrees Celsius and this is the last truly warm month in the whole of France. The Hermitage in a glass is like a cozy cashmere plaid, very warm and very expensive.

The mythical Hermitage Hill is surrounded by legends and the wine from the enthusiastic and wholeheartedly dedicated winemaker Jan Shava is just as mythical. The vines in his small vineyard are more than forty years old.

In the glass we see a mysterious purple color with purple reflections, a complex aroma can unfold and develop for hours: berry jam, licorice candies and a whole series of spicy spices. The taste is generously demonstrated by ripe fruits, — raspberry coolies and grilled plums. Tannins are bright and bold, but it is impossible to imagine wine without them. The structure of this wine is interesting to study as a museum exhibit. Before enjoying the aroma and taste in full, the wine needs to breathe — pour it into an aerator or decanter.

Jan Shav repeatedly emphasizes that harvesting, sorting, combing and pressing — all processes are carried out as carefully as possible. A minimum of a year and a half is spent working in the cellar before bottling. The result of this manual labor exceeds all the wildest expectations, both five years after the vintage and fifteen.

Serve the Hermitage with elegant cozy dishes: grilled duck breast fillet with creamy polenta, Rib Eye steak with truffle mashed potatoes, soft cheeses with a white crust.