I keep going back to Gatinois bottles from Äy, especailly after an intense aged champagne study (mostly Cote d...

I keep going back to Gatinois bottles from Äy, especailly after an intense aged champagne study (mostly Cote de Blanc) with more appreciation. Because I keep hearing that it’s the job of a Blanc de Blancs to showcase the famous Champagne soils, whether pure chalk or not. And if any style is most present in expressing its terroir, it’s Blanc de Blancs. Okay, go for it, but I suppose this bottle alone deserves to be studied. Persistent bubbles and a seductive mix of toasted, sweet-smelling hazelnuts, cardamom, vanilla… A mix of tart apples, raspberries and oranges. The wine is still evolving, perhaps not even in its prime yet. You see here the mastery of residual sugar: I won’t call it “generous sweetness” because it never masks its mineral core. That mineral backbone, the saltiness and textural grip, raises the question of whether aged Champagne can still carry such intensity. Because this bottle truly does. There’s a subtle dustiness, a light drying grip that finishes beautifully, preparing you perfectly for the next sip. I’ve never had a Pinot-based Champagne this mineral (90% Pinot, 10% Chardonnay). Thanks Gatinois, I’m ready for your next lesson. #champagnelover #champagnestudy #äy #winediaries #gatinois