Champagne Pehu-Simonet Extra Brut Fins Lieux #3 Les Poules Mailly Blanc de Noirs
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Onto the Maillard reaction. Simply put, this is a complex series of molecular interactions between sugar and proteins that result in the evolution of flavors over time. It’s more common and quicker in meats and baking (think seared steak and brioche bun) due to higher temperatures, but it can occur in Champagne too! It can only happen in Champagnes that have been disgorged for a while and dosed with sugar. Today’s wine has been disgorged for well over two years now, and was given a 1.5-gram dosage at the beginning, so this combination has resulted in a beautiful evolution of nuanced flavors in the form of brioche, toasted pastry, caramel, smoke, vanilla bean, and other exotic spices. Furthermore, it also bursts with aromas of dried plum, red apple, redcurrant, Rainier cherry, apricot, crushed chalk, red flowers, and damp herbs. On the palate, the thundering intensity of Grand Cru Verzenay is still on full display:
The Pinot Noir releases dense, highly energized red fruit that melds with a fierce backbone of crushed minerals and laser-beam acidity. It’s the same wine you loved last year, just now with added layers of savory intensity, toastiness, and pronounced spice. Enjoy!
100% Pinot Noir.
