Creating each blend lies at the heart of the Champagne making process and depends on the talent of the Cellar Master and his team of winemakers. Blend: 41% Chardonnay, 17% Pinot Noir and 42% Pinot Meunier. 25% of this blend is made up of reserve wine in order to enhance its maturity and complexity. Cellar master Richard Dailly’s tasting notes: The colour is straw with undertones of green and gold. The taster’s curiosity will be immediately aroused by a level of aromatic depth and complexity rarely observed in a non-vintage wine: roasted, toasty notes give way to almondy, cocoa bean scents; the soul of vintage Champagne in the body of a non-vintage would be the best way to describe this wine. On the palate, this evidence of careful ageing is supported by the wine’s richness, generosity and silkiness. The Chardonnay dominates initially to give way to the more concentrated red fruit flavours from the Pinots. The aftertaste lingers on an enormously appealing and satisfying finish. Suggested wine and food pairings: This Champagne, made to complement good cooking, will accompany a starter such as a fish terrine equally easily as it will a main course of grilled or meuniere fish.