Chandon's original and benchmark méthode traditionnelle sparkling wine, Chandon Vintage Brut is blended from the classic grape varieties sourced from a range of cool climate vineyard sites.
With lower yielding crops of small, intensely flavoured berries delivering generous fruit character, the 2011 Chandon Vintage Brut continues Chandon's commitment to excellence. This wine reflects the benefits of multi-regional sourcing, seamlessly upholding its elegant, refined appeal.
A challenging season in terms of weather, this Vintage Brut release has great character, finesse and surprising richness as a result of the long, cool ripening conditions.
- AUS - Multi-regional
"Plenty of citrus aromas with toasty biscuit notes and subtle almond. The mouth feel on the palate is rich and creamy. Taut acidic stone fruit and citrus packs a punch and is the main driver. It’s crisp and refreshing right through to its finish. Methode traditionnelle complexity and nougat flavours enhance the experience. Great celebration wine, especially as an aperitif." Rating 93 - Brett Smith Geelong Advertiser, 1 January 2015.
"A solid performer on the Wine Front is Chandon Vintage Brut. Cool smelling wine – all spring rain on freshly mown grass, ginger spice, grapefruit and white peach. Acidity is particularly good, and the finish is fresh and spicy."Rating 91- Gary Walsh. The Wine Front, 30 November 2014
"This has complex nougat, candied, honeyed, nutty bouquet, with Champagne-like overtones. It's lean and taut in the mouth, crips in its acidity and very dry, with refined flavours and textures and a pleasingly linear profile."4 stars Australian Gourmet Traveller Wine, Huon Hooke, May 2015
Winery Tasting Notes
Pale straw with green edges, bright and fresh with fine bead and excellent mousse.
The aroma opens with crab apple jelly, grapefruit and lime zest alongside jasmine florals and redcurrant fruit aromas. This is followed by complex autolytic characters of fresh biscuits.
Richer and more explosive than the nose suggests, the palate offers a strong impression of Pinot Noir through red fruits and savoury flavours, alongside orange rind and subtle spices. Generous weight and creamy texture complete the long, fine finish.
Be brave and experiment with shellfish. Try Crab tortellini with bisque reduction and fines herbes (fines herbes is a mix of fresh parsley, chives, tarragon and chervil used in French cooking) or Cold lobster salad with shiso leaf and yuzu aioli.