 2009 Each year we crib a slightly longer period of time that our sparkling wine sits sur lees in the bottle following secondary fermentation. Our first vintage (2006) enjoyed just 24 months in this state prior to the Boss running out of patience and insisting the wine be finished and sold but with the 2009, our 4th vintage, we have managed to keep our paws off it for 30 long months. This is getting ever closer to the ultimate aim which has always been 3 full years on lees prior to disgorging, a period which is extremely important for the development of the complex bready flavours associated with only the finest Methode sparklings. Open with caution because like it’s 2007 predecessor, this wine is a little eager to escape the bottle and forms a vigorous mousse in the glass evocative of Barrets Reef in a Wellington southerly. Once it settles however, the bead is fine and consistent as it buoys up sweet doey aromas of crisp brioche spread liberally with something almost reminiscent of… ah, marmite! White truffles, peony roses and a little aniseed seduce on the nose and combine with broader notes of creamed sweetcorn, hot salted cashews and soft freshly tanned calf hide. Barn stored hay and a hint of cumin seed add to the mounting complexity which thickens like a rich beef stock reduction. The palate gushes forth with a friendly approachability that seems to be enhanced by a slightly softer acidity this year. The creamy texture and generous flavours of chestnut flesh, nori rice and liquorice strap provide serious mouth fill while the texture is tingling and taut like the belly of a teenage girl flashed in the window of an airport departure lounge. Exquisitely dry and lively, the wine bares down upon the taste buds with pinpoint accuracy and crackles on the tongue like pop-rocks candy before swooping to the finish where it perches like an eagle on payday. Perhaps less an aperitif style, this wine is food friendly and would be a nice accompaniment to a rich caramelised onion risotto.
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We believe La Michelle is best served at approximately 8 - 9 degrees Celsius. |
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