Champagne Blanc de Blancs Grand Cru
Millésime 2004

Produced from a single year’s harvest, they are made up of 100% Chardonnay grand cru blanc de blancs. Each year gives the wines their own specific characteristics. Continue reading to find out more.

  • 100% Chardonnay Grand Cru  
  • Geographical location of the vineyard : Côte des Blancs .
  • Harvest : 2004
  • Bottling : 2005
  • Dosage approximately 5g / l
  • No malolactic fermentation
  • Alcohol by volume: approximately 12%
  • Containers :Bottle (75cl)

Keep your bottles lying flat in a dark place.

Our bottles are aged in the cellar and ready to drink.

Serve chilled between 7°C and 9°C


This cuvée marked by a distinctive finish has a clean and fresh character, making it ideal for sophisticated and iodine-rich dishes.


Vineyard and wine-making process :

Harvest : 100% manual

Production : approximately 300,000 bottles

Vine density : approximately 8,000 vines / ha

Yield : between 10,000 kg / ha and 13,000 kg / ha depending on quotas

Wine-growing characteristic : supervised control

Presses : 2 Bucher 4,000kg (pneumatic presses)

Wine-making process : in thermo-regulated stainless steel tanks, chaptalization, natural yeasts

Fermentation time : approximately 30 days

Fermentation temperature : 20/22°C

No malolactic fermentation

Filtered wine

Learn more…

Champagne Blanc de Blancs Millésime 2004 tasting notes :

To the eye

The champagne has a straw yellow colour with a yellow-green glint, with silvery yellow reflections. Deep, luminous and clear, it is filled with delicate bubbles that create a fluid meniscus.

To the nose

The first nose displays a lot of purity, with scents of acacia, limestone, white pepper, iodine and lemon zest. When aerated, it develops notes of cream, pruned almond, verbena, with fresh and airy accents reminiscent of fennel and Vichy mint.

On the palate

The first impression is supple and fresh with a smooth, velvety effervescence. The wine opens on the palate with a burst of white and fleshy fruits reminiscent of peach and pear. This fluidity is enhanced by notes of peppermint, a lemony acidity and a very pure limestone minerality. The elegant structure continues with a fresh and intense finish, enhanced by good bitterness, peppery, aniseed and mentholated notes.

Our suggestions for pairings :

  • Parmesan tuiles
  • Pollock sashimi
  • Poached sea bass and seasonal vegetables
  • Langoustine and fried molluscs
  • Lobster in mint aspic
  • Fines de Claire oysters
  • Crab mousse and cucumber cream with chives
  • Marinated salmon
  • Scallops marinated with lemon Yuzu
  • Sea bass with lemon and flaked almonds
  • Fresh goat cheese and rocket salad
  • Fine almond mousse with lemon…