Terroir
The Grande Sendrée 2012 takes its name from an emblematic plot on a unique Kimmeridgian chalky terroir, enriched by the ashes of a historic fire. This soil gives the dominant Pinot Noir a fruity and spicy power, while the Chardonnay brings finesse and elegance, with floral and vanilla notes. This rare plot delivers a wine that is at once complex, taut, and deeply mineral, reflecting an exceptional terroir and sustainable know-how.
Winemaking
Coming from the first press, this champagne is vinified by gravity with natural settling. Malolactic fermentation is carried out to balance freshness and roundness. Nearly 35% of the wines are aged in large oak casks, which brings complexity, structure, and subtle woody nuances.
Ageing
The wine is unfiltered and not decolored, very low in sulfites, with extended aging of 9 years in the bottle in the cellars of the house. Riddling is done manually, ensuring finesse and elegance. The dosage is low at 4.5 g/L, with a liqueur matured for 15 years in wood, enhancing the aromatic complexity.
Varietals
Pinot Noir : 55%
Chardonnay : 45%
Tasting
The Grande Sendrée 2012 reveals a bright golden robe and a fine, persistent bubble. The nose, marked by the dominance of Pinot Noir, offers intense aromas of Napoleon cherries, enhanced by floral notes of white flowers and delicate hints of vanilla from the Chardonnay. On the palate, the texture is complex and taut, balanced by a low dosage. The finish is long, driven by a precise Kimmeridgian minerality, complemented by subtle spices that define the unique identity of this cuvée. After a decade of aging, the Grande Sendrée 2012 is fully matured but can still evolve favorably in the cellar for 5 to 8 years, refining its aromas and gaining complexity while maintaining its mineral tension and natural elegance.
Food pairings
This vintage pairs well with refined Italian dishes that combine richness and finesse. It enhances a risotto with white truffle from Alba, where the earthy delicacy complements the minerality of the champagne. Another pairing is with osso buco alla milanese, where the flavorful sauce and the tenderness of the meat reveal the complexity of the wine. Lastly, it goes wonderfully with tagliatelle with mushrooms.
Reviews
Robert Parker
Wine Spectator
James Suckling
Le Figaro
Wine Enthusiast