2016 VDF 'Les Dix Bulles' (Magnum)
A pét-nat made from 70% Pinot Noir, 25% Trousseau and 5% Ploussard. Grapes pressed as whole bunches and the colour is only extracted in this process, over 3-4 hours. Juice is allowed to settle for 24 hours in stainless steel tanks. Fermentation kicks off with indigenous yeasts in stainless steel tanks, for 2-3 days, before being transferred to bottles to complete fermentation. Disgorged March 2017. Zero SO2.
Whiffs of strawberries and cream, cherries, nectarines and very faint musk stick. Clean breeze in a cold chilly wind. On impact, super fine, sharp bubbles bead across the palate, instantly waking you up, a sparking delight! Very delicate hints of sweetness get reigned back into line as the mild acidity streams in, exhibiting perfect balance and harmony. Very fresh and lively, very satisfying. One of the most popular pét-nats in my portfolio, and for good reason. I haven't met anyone who doesn't like this - it's reliable and very moreish! Plus it's in Magnum...