Description & elaboration
The Collection N°18 cuvée from Ayala is a Blanc de Blancs champagne made exclusively from chardonnay — the fifth release in an ephemeral and highly exclusive range. It offers bright citrus notes — golden mirabelle plum — and fresh hazelnut, with an exceptionally fine and delicate bubble. On the palate, the texture is generous and enveloping, underpinned by a chalky backbone and a persistent saline finish. A rare cuvée limited to 9,998 numbered bottles, presented in a gift carton box.
This is the first Blanc de Blancs from Aÿ-Champagne Grand Cru. Drawn from the 2018 harvest, this cuvée highlights the chalky character of the village. The chardonnay reveals a minerality rooted in belemnite chalk. This edition follows opus N°8, N°7, N°14 and N°16. Former cellar master Caroline Latrive initiated the development of this vintage.
Her successor Julian Gout completed this wine, now emblematic of Ayala. The vines benefit from a south-easterly exposure, favouring optimum grape ripeness. The preserved tension of this Blanc de Blancs makes it ideal for lovers of low-dosage wines.
The Terroir
The vineyard flourishes on the Le Léon lieu-dit plot, a south-facing hillside in the Vallée de la Marne. The slope reaches approximately fifteen degrees of incline. The chardonnay vines were planted between 1977 and 1991.
These old vines have developed a root system reaching three metres in depth, drawing minerals from the chalk that define the wine's character. The Aÿ terroir is historically renowned for pinot noir, giving rise to cuvées of the Blanc de Pinots Noirs style. Planting chardonnay on this chalky soil represents a truly singular approach.
The surface chalk forces the vine to push its roots deep in search of water. The House holds Haute Valeur Environnementale certification and the Viticulture Durable en Champagne label — two concrete commitments to reducing agricultural inputs.
Winemaking
Vinification takes place in small stainless steel tanks. The complete absence of oak contact preserves the natural tension of the chardonnay and maintains the freshness of the must. Full malolactic fermentation softens the acidity of this 2018 vintage.
Ageing on lees extends over 72 months in the House's cellars.
The expedition liqueur brings a dosage limited to 5 g/L, placing this wine in the Extra-Brut category. This restrained sweetness preserves the direct expression of Aÿ chalk on the chardonnay. The bottle then rests a further six months after the final cork is applied.
The 2018 Vintage
The 2018 growing season began with a very wet winter: January recorded historic rainfall levels, deeply replenishing the water reserves of Aÿ's chalky soils. A mild spring then encouraged rapid flowering as early as May.
The summer proved particularly dry across the entire Champagne region. August accumulated more than two hundred hours of sunshine, allowing the chardonnay to reach early ripeness. Harvest began in the very first days of September.
Tasting Notes
Appearance
The wine displays a bright golden colour with subtle silver highlights. Fine, regular bubbles feed a discreet and persistent collar.
Nose
On aeration, the bouquet opens with primary citrus aromas — pomelo, followed by mirabelle plum and williams pear. Notes of fresh hazelnut emerge on the second nose, complemented by toasted bread.
Palate
The attack is generous and enveloping. The wine unfolds pastry-like flavours of brioche crumb, carried by a distinctly chalky backbone.
Food Pairing Suggestions
- Scallop carpaccio
- Aged gougères
- Escargot cassolette
- Poultry with morel mushrooms
- Veal sweetbreads meunière
- Turbot with hollandaise sauce
- Creamy Chaource
- Truffle Brie de Meaux
- Mirabelle plum tart
The Plus de Bulles Expert's Opinion
Why I love it
What strikes me most about this cuvée is its generous attack and its chalky freshness. I was captivated by the nose of pear and pomelo that drifts into indulgent notes of pain perdu brioche.
My recommendation
Serve this champagne at 8–10 °C in a wine glass to perfectly complement a creamy Bresse chicken with morel mushrooms.
Advice
How to store this champagne?
Plus de Bulles ships this bottle (75 cl) in reinforced packaging specially designed for champagne transport. Upon receipt, we recommend storing the bottle on its side, away from light — ideally in a cellar, or at the very least in a cool, not too dry environment with a relatively stable temperature.
The gift carton box provides additional protection against sudden temperature fluctuations.
Ageing Potential
The Collection N°18 Ayala has an ageing potential of a further fifteen years. Its acidity level ensures slow, steady maturation in the cellar.
- Until 2033: the wine will offer complex aromas of maturity, combining candied citrus with indulgent notes.
- From 2034: tertiary notes of roasted hazelnut and honey will begin to emerge.
- Around 2038: the 2018 vintage will display distinct nuances of candied fruit and gentle spice.
Serving Suggestions
The ideal serving temperature is 10 °C. A good-sized tulip glass concentrates the volatile aromas beautifully. A few minutes of aeration will release the pastry and viennoiserie notes. An ice bucket maintains this perfect temperature throughout the tasting.
A Story Behind This Cuvée
The Collection from Ayala seeks out plots with singular characteristics, far removed from the profile of the iconic Brut Majeur. The total release is strictly limited to 9,998 numbered bottles. A QR code links directly to the Ayala House website.
The discerning enthusiast will enjoy comparing this edition with another vintage release from this collection: the N°16 celebrated the 2016 harvest. The character of each year is thus clearly expressed through the chardonnay, from one edition to the next.
