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Champagne Taittinger Nocturne Sec is an exceptional “Sec” champagne made from 40% Chardonnay and 35% Pinot Noir, and 25% Pinot Meunier.
The finished blend includes over 35 Crus from several different harvests, perfectly matured. Approximately 50% of the grapes from the Taittinger estate with some coming from their prestige vineyards at Chateau de la Marquetterie.
The wine is aged on lees for at least 4 years before being disgorged. A dosage of 20 g of cane sugar per litre is then added. This dosage, combined with the rounded quality and maturity of this wine, gives it a highly distinctive body and smoothness, making it the perfect champagne to be enjoyed late in the evening.
The dosage is 17.5 g/L (compared with around 9 g/L for a Brut Champagne).
Champagne Taittinger can trace its origins back to 1734 when it was founded by Jacques Fourneaux, but the Taittinger family did not become involved until the company was purchased by Pierre Taittinger in 1931. Today, the company is run by Pierre-Emmanuel Taittinger and his son, Clovis (export director) and daughter Vitalie (artistic director), both of whom are actively involved in the business.
The company headquarters are in Reims, located above magnificent 4th Century Roman cellars which at one time belonged to the Benedictine monks of the abbey of St Nicaise – there are miles of tunnels cut into the chalk which are perfect for the slow but necessary ageing process involved in making this great Champagne.
Taittinger Nocturne is a pale yellow in colour with delicate, fine bubbles. Its nose is subtle, fresh and reminiscent of white blossom and ripe fruit, with overtones of yellow peaches and dried apricots. On the palate, it is soft, fresh and mellow with delicate floral and ripe fruit flavours. The aftertaste is long and soft with a subtle sweetness. All in all, it is rounded, rich and well balanced, smooth and creamy.
Ideal with autumnal fruit-based desserts, red fruit desserts, or as a toast with wedding cake. It pairs well with afternoon tea, mildly flavorful cheeses (e.g., Caerphilly, Reblochon), cheese soufflés, or even savoury dishes due to its versatile sweetness level, akin to ripe orchard fruits.
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