Boutillez Vignon — Orchestral 2018

Orchestral 2018

Boutillez Vignon | Prestige Cuvée | Vintage 2018

After the oysters (from the previous post), we continued with scallops for a calm and sensual end to the evening.

A complete change of mood: instead of salty-fresh, now warm, creamy, and fragrant with butter and lemon.

The scallops golden brown on the outside, tender inside – briefly sautéed in brown butter with garlic, lemon juice, and a bit of zest. Along with the Orchestral 2018 from – and that was simply perfect.

One winemaker, two bottles, two completely different experiences in one evening – they couldn't have been more contrasting.

A 90% Chardonnay, 10% Pinot Noir, partially malolactic fermented, with 3 g/l dosage. In the glass – this time in the Dom Pérignon glass, which I now use as my "vintage glass" – it shows golden yellow, with notes of toast, roasted almonds, mango, pineapple, and citrus confit. Fine, creamy, elegant on the palate – and with enough freshness to stand up to the butter.

The nutty roasted aromas of the scallops, the salt, the lemon – everything found its counterpart here.

If the Ternaire matched the sea, then the Orchestral was what you want to drink afterward: warm, complex, and sensual.

Tasting Notes

Golden yellow champagne with notes of toast, roasted almonds, mango, pineapple, and citrus confit. Fine, creamy, and elegant on the palate with sufficient freshness.

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