Brut Majeur is the result of the blending of a particular harvest with quality reserve wines. Aÿ being the capital of Pinot Noir, this noble grape is always central thus ensuring the vinosity, the fullness and the intensity of the wine.
Chardonnay gives elegance, liveliness and finesse, and Pinot Meunier adds a delicate fresh and fruity note. The cellar master is an artist, and every new cuvee he creates is a work of art, the result of very rigorous selections among innumerable possibilities.
- FRA - Champagne
The regime of improvement at Ayala is beginning to show as a greater presence of chardonnay brings a newfound freshness of ripe lemon fruit and fine minerality. There are nuances of spice and a subtle honeyed sweetness of dosage on the finish, amid a creamy bead and lingering citrus linearity. Rating 92 - Tyson Stelzer, The Champagne Guide 2012 - 2013
Ayala is a very interesting house and one to watch, gently finessing styles within the accepted major categories to create a compelling point of difference. The pinot-dominant blend drives bold flavour and lower dosage, providing a savoury and more defined style. There are dried out red-cherry fruits, gentle spices and smooth, zesty bite, finishing with savoury, nutty tannin. Rating 92 - Nick Stock Good Wine Guide 2012
Winery Tasting Notes
Pale gold in colour with a very fine mousse.
The wine is aromatic on the nose.
On the palate, it is well balanced and shows great finesse and complexity.Pinot Noir and Chardonnay bring vinosity and delicacy together in a very harmoniously balanced blend. The complement of Pinot Meunier adds a charming touch of fruitiness and liveliness.
Delicious as an aperitif, Brut Majeur is also the perfect wine to serve throughout a meal. It will pair perfectly with sea food, scallops, lobster, crab, fresh or grilled fish, fish terrines, salmon or beef carpaccio, as well as with sushi and Asian cuisine. Brut Majeur also goes along extremely well with white meats, hot pot (“potée champenoise”) and white pudding (“boudin blanc”).
Cheeses : Soft and mouldy cheeses such as Boursault, Coulommiers, Chaource, Brie, Brillat-Savarin...
Desserts : Major parings include crumble with red berries or figs, fruit-based desserts (apple, pear or peach tarts), almond paste, frangipane pastries such as the French “Galette des Rois”.