Get to know: Champagne Germar-Breton Millesime 2014
The Millésime 2014 is expressed by its harmony and length. Exclusively made from Chardonnay, and very low dosed, this champagne has a beautiful aromatic intensity. Its long ageing in the cellar enhances its complexity and character. Refined, fresh, and creamy, this exceptional cuvée offers a natural and perfect balance between acidity and delicacy, with an elegant finale note.
Smoky notes, accompanied by pleasant aromas that are both sweet and acidulous, reminiscent of English candies. Elegant fruity and floral scents are expressed, with pear, white, and yellow flowers standing out. In the mouth, a round texture dominates with flavors of apricot, peach, and pear. Delicate notes of brioche and vanilla round off the tasting. The bubbles are fine and generous.
A mature, complex champagne that would be fantastic as an aperitif or as a pairing to roast poultry.
This family have been cultivating the vineyards of Aube since the 50s. In 1989 Laurent Breton, youngest among his brothers, together with his wife Karine Breton decided launch their own winemaking activity in the Côte des Bars area near the village of Colombé-la-Fosse. In 2005, eager to develop their own Champagne, they decided to launch “Champagne Germar Breton”, produced and elaborated by Laurent Breton himself. The domaine is named after their daughters, Gersande and Marcelline Breton. Their Champagnes are produced from a blend of Pinot Noir and the Chardonnay. The 7.5ha of vineyards lie overs 4 villages of Côte des Bars where the soil is particularly generous and the sunshine is ideal for viticulture. The wines all go through malo prior to bottling so the style is fairly easy-drinking. This is a young estate with a bright future ahead of them!
The grapes are grown in Côte des Bar, in AOC Champagne on clay-limestone soil. The winery manage a limited yield on a vineyard with an average age of 20 years using sustainable viticulture. and manual harvesting.
Aged for at least 6 years in the property's cellars at a constant temperature of 12°C then disgorged two to four months before release.
Dosage: extra-brut (3g/L).
The ideal tasting temperature of the champagne is 8°C