From: Champagne, France
Varietal: Chardonnay, Pinot Noir
Taste: I honestly don’t really know what to say about this champagne except “Wow!” It envelopes the gamut of what you want in a champagne. The Carte d’Or Grand Cru is fresh and mineral, but rich and heady at the same time. It’s all the things you want without being too much of any one element. Toasty, sure, but fresh enough that you can enjoy this at any time of the year. Fruity? It definitely has fruit, but not overpowering and extremely well balanced. Minerality? Totally, but it’s not austere. I guess you could say it’s the champagne equivalent of a perfect day.
Pairing: You can take this champagne a couple of different ways. Personally, I LOVE doing both. Do it up with caviar (get the Israeli caviar- it’s worth the extra cost!) and blini’s. Or, search for cheese from Champagne, I promise you it’s worth it. Check out the Paris/Madrid specialty store in Pike’s Market- I’m pretty sure they have it. For pairings on the other end of the spectrum, try this with pizza. Another secret pairing that I love but don’t (often) openly admit is drinking this with a peanut butter and jelly sandwich. Not kidding either. OR if you need champagne to go with literally everything on the table… open this!
Champagne Camille Savès was established in the 1894 by Eugène Savès, an early proponent of making and selling his own wine. The Domaine has since been passed down generationally, and is now headed by Hervé Savès. At 10 total hectares, the Domaine is comprised of only Grand Cru and Premier Cru vineyards.
Hervé does not use herbicides or pesticides in his vineyards and follows certified organic and biodynamic practices. Vineyard management is meticulous with yield control, de-budding and sorting.
Except for the Bouzy rouge and the cuvee Anaïs (which are vinified in oak) the wines are vinified in enamel tanks. Malolactic fermentations are systematically blocked. Each wine is left on the lees for 36 to 60 months prior to disgorgement. The dosages at Savès vary from 4 to 9 g/l. They are done with traditional liqueur. After disgorgement, the wines rest another six months before they are released.
90 Points -Wine Spectator
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