Praise of rarity and patience, the Champagne Salon 2006 embodies the purest aesthetic of Blanc de Blancs. Made exclusively from Chardonnay from the Grand Cru Le Mesnil-sur-Oger, in the heart of the Côte des Blancs, it expresses itself as a luminous solo, unadorned, shaped by a characterful vintage. A single-varietal, single-terroir, single-cru cuvée, it is produced only in great years, when nature offers that subtle alchemy between ripeness, tension and mineral brilliance. Aged for a long time on the lees, without malolactic fermentation, then disgorged by hand on request, Salon 2006 reveals an architecture of clockwork precision, where bright freshness meets a creamy texture of rare delicacy. Its presentation in a wooden case seals the promise of a great Champagne, designed for ageing and hand-down, like a work of art to be admired before sharing.

Blend and vinification

Made from 100% Chardonnay from the Grand Cru Le Mesnil-sur-Oger, this Blanc de Blancs proclaims the sincerity of a unique terroir. The house foregoes malolactic fermentation to preserve a high, chiselled acidity, the true backbone of the wine. Prolonged lees ageing, on the order of a decade, allows a masterful integration of the bubbles and aromas, while stretching the texture toward an airy richness. The disgorgement, carried out manually and on request, ensures extreme precision, while the dosage, calibrated between Brut and Extra Brut, highlights the vintage's natural balance. This stylistic choice, combining purity, slowness and respect for raw materials, marks a long-ageing Champagne with subtle and lasting radiance.

Tasting notes

• Appearance : Clear and luminous, with silvery-green highlights, animated by a particularly fine effervescence that evokes lace and foreshadows a craftsmanlike texture.
• Nose : Precise and nuanced, initially floral with notes of acacia and hawthorn, then fresh citrus, zest and candied lemon. Toasted brioche, hazelnut, praline, dried apricot and a chalky breath typical of Le Mesnil follow.
• Palate : A direct, creamy attack, driven by high acidity and a vibrant mineral thread. The mid-palate combines ripe yellow fruits and a biscuit-like patina. The finish, upright and salivating, lingers on a distinguished iodised note.

Serving temperature and advice

Serve between 10 and 15°C in tulip-shaped glasses to promote the rise of aromas and the precision of the effervescence. A few minutes of airing is enough for the bouquet to open gracefully. Avoid decanting to preserve the integrity of the bubble. Store in a cool, dark and stable cellar, bottle laid down. With a cellaring potential exceeding 30 years, Salon 2006 will gain depth and complexity, revealing over time additional nuances of hazelnut, fine honey and gunflint.

Food pairings

• Aperitifs : ideal on its own for a finely chiselled prelude, it also elevates delicate caviar or Comté gougères.
• Starters : seared scallops, sea bass carpaccio, pan-seared foie gras with citrus which dialogues with its noble tension.
• Main courses : John Dory with brown butter, lemony risotto with white asparagus, truffled milk-fed lamb for a suave and refined counterpoint.
• Cheeses : aged Comté, mature Parmesan, truffled Brie served at the right temperature to reveal the cru's chalky depth.
• Desserts : fine citrus tart, low-sugar praline-hazelnut entremet to respect the wine's balance.

Occasions

Salon 2006 is the ideal companion:

• To celebrate a unique event with an insider's signature.
• During a gourmet dinner where each pairing becomes a bridge between terroir and haute cuisine.
• As an exceptional gift, presented in a wooden case, to make a lasting impression and travel through time.

Specifications

• Name : Champagne Salon 2006, Blanc de Blancs
• Appellation : Champagne AOC
• Type : Blanc de Blancs, single-varietal, single-terroir, single-cru
• Vintage : 2006
• Grape : Chardonnay (100%), Grand Cru Le Mesnil-sur-Oger, Côte des Blancs
• Vinification : without malolactic fermentation to maintain a high, pure acidity
• Aging : approximately 10 to 12 years on the lees
• Disgorgement : manual, carried out on request
• Dosage : Brut to Extra Brut, approximately 6 to 12 g/l depending on disgorgement
• Cellaring : over 30 years in suitable cellar conditions
• Serving temperature : 10 to 15°C
• Presentation : wooden case