BLEND
Pinot Noir 45%, Chardonnay 35% and Pinot
Meunier 20%. The origin of the crus’ excellent quality is a credit to
its restrictive selection from the beginning. A blend of Pinot Noir from
Aÿ, Mareuil-sur-Aÿ, Louvois, Bouzy, Tours-sur-Marne, Verzy, Rilly.
Chardonnay from Cramant, Mesnil-sur-Oger, Cuis, Vertus & Rilly.
Pinot Meunier from Venteuil, Cerseuil, St Martin d’Ablois, Chavot. The
AYALA-blend has an extremely high average rating of 93% on the “échelle
des crus” scale. 80% of this cuvée is made from the 2004 vintage; the
remaining 20% are reserve wines (Pinot Noir and Chardonnay).
TASTING NOTES
Pale gold in color with a fine
mousse, the Brut Majeur is aromatic on the nose. On the palate, it is
well balanced and shows great style and complexity. Pinot Noir gives the
wine richness and a long finish while Chardonnay, from the finest soils
of the Côte des Blancs, adds delicacy, liveliness and freshness. Pinot
Meunier,
predominantly from the Marne Valley, gives the wine its appealing fruitiness and roundness. FOOD PAIRING
Delicious as an
aperitif, Brut Majeur is also the perfect wine to serve throughout an
entire meal. It pairs perfectly with seafood: terrines, scallops,
lobster, crab and fish, especially salmon. Brut Majeur also goes
extremely well with beef carpaccio, white meats, stews and white pudding
(“boudin blanc”). Soft and mouldy cheeses such as Boursault,
Coulommiers, Chaource, Brie and Brillat-Savarin are rich accompaniments.
Fruit based desserts such as crumbles and tarts pair well with Brut
Majeur as do desserts with almond paste and frangipane pastries such as
the French “Galette des Rois”.
A creamy, opulent style, offering honey, apple tart and grapefruit
notes, with hints of roasted nut and coffee. This has the structure to
stay persistent and fresh, with a crisp, chalky finish.
-90 Points by Wine Spectator
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