The 2018 Louise B. cuvée from Goutorbe-Bouillot champagne is an invitation to travel and refinement. Presented in an elegant bottle, this cuvée for fine dining comes from a unique year: 2018. A perfect blend of Pinot Noir and Chardonnay (50/50) from the clay-limestone terroir of Damery, it is distinguished by a vinification process without malolactic fermentation. The result is a full-bodied and fresh champagne, marked by an original aromatic signature of green tea and citrus fruits, dosed in Extra-Brut for pure elegance.
The production of Louise B. 2018
This vintage is rooted in the Damery terroir, benefiting from the richness of its clay-limestone soils. The blend is a model of parity: 50% Pinot Noir for structure and 50% Chardonnay for finesse.
Precision Vinification
The production method aims to preserve the liveliness of the fruit:
- Fermentation: Alcoholic at 19°C to extract the aromas with finesse.
- No malolactic fermentation: A strong technical choice that preserves the natural acidity of the grapes, bringing tension and aging potential.
- Aging: The wine rested for 60 months (5 years) on lees, developing a dense and airy texture.
- Dosage: Extra-Brut, emphasizing the wine's natural freshness.
The 2018 vintage
2018 was an exceptional year in Champagne, sunny and generous. The Louise B. cuvée captures this maturity (full-bodied) but channels it thanks to the absence of malolactic fermentation. It is this balance between the richness of the vintage and the freshness of the vinification that creates this harmony between "power and elegance."
Tasting of the Louise B. 2018 Goutorbe-Bouillot vintage
Color
A pretty pale color with silvery highlights, enlivened by a dense and airy mousse.
Nose
The nose is elegant and distinctive. It opens with notes of fresh citrus, biscotti (an autolytic touch linked to five years on lees) and a subtle, racy note of green tea.
Palate
On the palate, the attack is full and fresh. There is a harmonious balance between the power of Pinot Noir and the elegance of Chardonnay. The finish is marked by the return of green tea, giving this Champagne an unexpected and delicate Asian fragrance.
Serving suggestions
- Sea bream sashimi with lime
- Scallop carpaccio with citrus fruits
- Vegetable tempura
- Steamed cod with matcha tea
- Bresse chicken with lemongrass
- Risotto with fresh herbs
- Fresh ash-coated goat cheese
- Green tea financier
- Yuzu lemon tart
Storage and serving tips
Aging potential
Thanks to the absence of malolactic fermentation and the structure of the 2018 vintage, this wine has great potential:
- 2025–2028: The wine expresses its freshness, with notes of green tea and citrus (youthful and elegant phase).
- 2029–2032: The palate becomes more mellow, with toasted notes coming to the fore (phase of fullness).
- Beyond 2033: For lovers of complex and deep wines.
Serving suggestions
Serve this ceremonial cuvée between 9°C and 11°C. A slender glass or a curved flute will highlight its airy mousse and silvery color.
