Wine style: Extra Brut, 55% Pinot Noir 35% Chardonnay 15% Pinot Blanc. Mellow, fresh, rich in flavour and very dry. (see more on this below)
Region: Landreville, Côte des Bar, Champagne, France
Winemaking: Organic certified. 80% 2015, with 20% perpetual reserve wines from 2010 to 2014. Wild yeast fermented, full malolactic fermentation. No filtration.
Aging: Aged 12 months on lees in barrel and then a further 14 months on lees in bottle after tirage.
Dosage: around 2-3 g/l
Bulles de Comptoir is always special but there is something about the new release (#6 la Benjamine 2.0) which makes it even more special. Maybe it is because of the ripe fruits of the 2015 vintage. Maybe it is the coming of age of the perpetual blend (started in 2010). The sixth release of Bulles de Comptoir is in our opinion the best so far, combining approachability with freshness which in a most sophisticated well rarely seen in Champagne before. At the moment, we really can't think of a more exciting Champagne!
1) The use of Pinot Blanc
While the textbook blend of Champagne is that of Chardonnay, Pinot Noir, and Pinot Meunier, Charles replaces Pinot Meunier with old vine Pinot Blanc. Pinot Blanc is a speciality in Aube and the change in cepages immediately gave a sense of place to the wine. Similar with Pinot Meunier, Pinot Blanc also contribute to the palate presence of the wine, but the resultant wine is much more refreshing and with a touch of golden fruits.
2) The use of perpetual reserve wines
Vins Clairs of this Champagne comes from a "solera" started in 2010 by Charles. This, together with good grape ripeness, a slightly oxidative approach to winemaking and full malolactic fermentation makes Bulles de Comptoir very approachable even at its youth. *Each year, Charles will ask a different artist to work on a new label for the annual release.
Matured nose. Biscuits, quince, honey, and dried apricots.
Mouthfilling, mixed of green and yellow fruits. aftertaste of dried strawberries.
Very dry and refreshing.
While previous releases of Bulles de Comptoir may need decanting in its first year, #6 is very ready to be drunk alone, or with fresh fruits. Brioche or butter on toast would also work very well indeed.