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2007 was a complex vintage, and it produced some exceptional wines including this one.
Almost deceptively powerful, this is layered with citrus fruit and a hint of nuttiness.
Wonderful with baked salmon.
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Champagne may be one of life’s greatest perks, but Michel Parisot is a man who takes his job of making it very seriously. He’s worked in Champagne for over 20 years and oversees the creation of all the different styles of Montaudon. As one of the few Champagne houses to own vineyards in the southern Côte des Bars region, the house style is rich and fruity owing to the Pinot Noir-dominant blend. This is carefully balanced with Chardonnay grapes grown in the Côte des Blancs and Sézannais regions, adding elegance and liveliness, according to Michel. Montaudon was established in 1891 in Reims, where many of the famous Grandes Marques Champagne houses are found. The man who started it all, Auguste-Eugene Montaudon, was recognised as a natural talent when it came to winemaking. He was also something of a night owl, and thanks to his love of Parisian nightlife Auguste befriended the ‘most sensational woman anybody ever saw’, as Ernest Hemingway described caberet star Josephine Baker. In 1936, Josephine signed a deal with Montaudon to supply her clubs, including the Folies Bergères, with Champagne. Back to the present day, Michel continues to produce some of the most exciting Champagnes around. He says: “The style combines fruit, richness and freshness. We use a high proportion of Pinot Noir because these grapes give richness balanced with crispness.” Thanks to having these great Pinot Noir grapes, Montaudon is renowned for producing fantastic rosé Champagne too. As Michel says, “Montaudon is there to be enjoyed as an apéritif, or with food. You’ll find fresh red fruits as well as peach, pear and some more developed flavours like biscuit, even butter.”
A combination of Atlantic mildness and cool continental weather conditions together with a limestone subsoil give champagne its particularity.