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- 1st fermentation: Inox
- Malo: Yes
- Monocru: Cuis
- Harvest: 100% 1996
- Côte des Blancs - Cuis Premier Cru
- Extra Brut
- Chardonnay 100%
It will be appreciated at the aperitif, on its own, with an excellent parmesan cheese, a pecorino with truffles or small sandwiches with truffle butter.
The food pairings, lobsters and lobster in sauce, fish with dense meat (Saint Pierre or monkfish for example), will be perfect.
Great presentation for this wine that shows no signs of aging.
Exceptional!!!
After aeration, the extreme refinement of the wine is in revealing delicate aromas of lemongrass, candied pineapple and wild honey.
Later still, the expression becomes deeper, more adult, with aromas reminiscent morels or shellfish bisque.
The organic and the mineral seem to intertwine. One can only be impressed by such an exemplarity
The resistance to air after 20 minutes in the flûte is excellent and confirms the potential of this 1996, which will accompany us for many years to come.
The wine has a nice texture, a measured vinosity and an extraordinary texture that suggests a nice full-bodied silk.
Vivacious and muscular, this Vintage also has a nice texture. The dosage contributes to this sensation.
Perfectly harmonious from the first impact up to the finish, this Cuvée provokes a strong sense of identity and nobility.
With excellent persistence (more than 12 seconds), it is in line with continuity and offers fine lemongrass and mocha aromas.
Millésime 1996
Premier Cru
Jean-Luc Gimonnet
Tense, full-bodied, complex and ripe, this wine will last for several more years without disappointing.
The nobility of its aromas and the finesse of its texture place it among the great wines of the appellation.
Passionate artisan and proud heir to a long dynasty of Vignerons, my loyalty to the terroir is not just a tradition, but a quest for authenticity that animates my work everyday.
The unique terroir of Cuis, with its predominance of chalk, is my canvas. It allows me to sculpt wines with a soul, creations that narrate the story of their origin with every sip. The aging process on lees, ranging from 7 years for our youngest Cuvées to over 20 years for the exceptional vintages, is a testament to patience and devotion. Each added year contributes to enriching their character, like a work of art that improves over time. For me, the creation of each Cuvée is comparable to haute couture: it requires not just thousands of hours of hard work, but also impeccable precision and creativity.
It's these moments of pure creation that fuel my passion and reinforce my commitment to excellence.