Platine Extra Brut 2020
Nicolas Maillart | Extra Brut | Vintage 2020
A porcini mushroom carpaccio – aromatic, light, autumnal. Plus a rib-eye, focaccia with herb oil, anchovies and olives, along with warm sourdough bread from the oven and a few slices of Salame Milano.
Many components. Many aromas. And the question: Which champagne can hold it all together?
Nicolas Maillart – Platine Extra Brut Grape varieties: 62% Pinot Noir, 28% Chardonnay, 10% Meunier Vineyards: Villers-Allerand, Bouzy, Ecueil Winemaking: Vinification in oak barrels on the lees, no filtration or fining Malolactic: Not performed – so it stays very taut, fresh, with bright acidity Dosage: 2.5 g/l – so bone dry, perfect for food Base wines: Vintages 2020, 2019, 2018, 2016 Disgorged: July 2024
A champagne with backbone. Powerful, clear, juicy and dry. With enough structure for the steak, freshness for the mushrooms and character for everything else.
Tasting Notes
A powerful, clear and juicy champagne with backbone. Taut and fresh with bright acidity, bone dry and perfect for food pairing.
Geplant für die Tage war ein Steinpilz-Carpaccio – aromatisch, leicht, herbstlich. Aber mittags allein? Eher Vorspiel als Mahlzeit. Also ein Steak…
Details
| Producer | Nicolas Maillart |
| Cuvée | Platine Extra Brut |
| Vintage | 2020 |
| Category | Extra Brut |
| Grape varieties | Chardonnay, Pinot Noir, Pinot Meunier |
| Terroir | — |
| Style | Extra Brut, Brut, Grower Champagne |
| Highlights | powerful, taut acidity, bone dry, versatile for food |
| Pairs with | Cheese |
Posts
Geplant für die Tage war ein Steinpilz-Carpaccio – aromatisch, leicht, herbstlich. Aber mittags allein? Eher Vorspiel als Mahlzeit. Also ein Steak…