Nicolas Maillart : Platine 1er Cru

Characteristics and Tasting Tips for the Nicolas Maillart Platine 1er Cru Non-Vintage

Tasting

Colour
Beautiful golden colour, enlivened by a ribbon of fine, persistent bubbles that attests to a beautifully achieved mousse.

Nose
The nose is intense, driven by notes of ripe fruit and hazelnut, subtly lifted by a light toastiness that reveals the ageing of some of the reserve wines in oak barrels.

Palate
The attack is wonderfully fresh and vinous, carried by the body of the Pinot Noir, before giving way to great finesse. The structure, direct and energetic, is supported by a lively acidity that extends the wine to a beautiful length.

Food and Wine Pairings

This champagne is a pleasure to enjoy as an aperitif, where its freshness and vivacity whet the appetite. It also pairs very well with fish and shellfish, whether oysters, white fish tartares or grilled crustaceans. Its structure also allows it to be paired with white meats served with creamy or lightly tangy sauces, as well as with creamy cow's or goat's milk cheeses.

Serving and Cellaring

The Platine 1er Cru Non-Vintage is served chilled, at around 7°C, in order to fully enjoy its vivacity. It can also be allowed to warm slightly in the glass to reveal its full aromatic palette.

A Champagne from the Montagne de Reims, between Ecueil, Villers-Allerand and Bouzy

The Estate

Champagne Nicolas Maillart is a family estate based in Ecueil, on the Montagne de Reims, whose winemaking roots date back to the 18th century. The Maillart family can claim nine generations of winemakers, today embodied by Nicolas Maillart, an engineer and oenologist, who has run the estate since 2003. As a récoltant-manipulant, the estate cultivates exclusively parcels classified as Premier Cru and Grand Cru, and has long been committed to an environmental approach, with Haute Valeur Environnementale Level 3 certification.

The Vineyard

The vineyard from which the Platine 1er Cru originates extends across the villages of Ecueil, Villers-Allerand and Bouzy, on the Montagne de Reims. The soils are clay-limestone in nature, resting on a chalky subsoil that sometimes surfaces, and are particularly well suited to Pinot Noir. These Champagne terroirs, classified as Premier Cru and Grand Cru, benefit from favourable exposures that give the grapes both body and freshness.

Vinification and Ageing

The Platine 1er Cru combines wines of the year with around 40% reserve wines from previous harvests. This substantial proportion of reserve wines gives the cuvée a consistency of style and a complexity that go beyond the expression of a single vintage. It benefits from slow, gentle pressing, carried out using gravity-based techniques in order to preserve the purity of the juices. Vinification takes place in temperature-controlled stainless steel tanks, while some of the reserve wines are aged in barrels. After blending, the wine matures for an average of two years in bottle before being disgorged by hand, followed by a rest of at least three months before release.

Grape Varieties

The Platine 1er Cru Non-Vintage blend is made up of 60% Pinot Noir, 20% Chardonnay and 20% Meunier.