Ayala : Blanc de Blancs 2014
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Marks and reviews
Parker
Wine Spectator
Meadow
J. RobinsonDescription
The aromatic finesse of a flavoursome vintage Blanc de Blancs by Ayala
The producer
In 1855, Edmond de Ayala travelled to the Champagne region and founded the Ayala Champagne House with his wife in 1860. The Ayala House has remained a family-owned business and places both passion and quality at the very heart of its ambitions and goals by striving to produce pure, elegant and fine champagnes. Ayala's wines are to be enjoyed naturally, without any dosage. Ayala has been the official supplier for the British crown. In 2005, the Ayala Champagne House was taken over by the family company Bollinger.
The wine
Produced exclusively during exceptional vintages, and in limited quantities, this Blanc de Blancs 2014 by Ayala is the perfect expression of the finest terroirs of the Côte des Blancs in Champagne.
This cuvée is made from Grands Crus (Chouilly, Cramant, Le Mesnil-sur-Oger) and Premiers Crus (Cuis, Grauves).
Vinification and ageing
Ayala's Blanc de Blancs 2014 is aged in the cellar for 6 years on its lees.
The dosage is 6 g/litre.
The blend
This Blanc de Blancs 2014 champagne by Ayala is a 100% Chardonnay.
Ayala's Blanc de Blancs 2014: Characteristics and tasting tips
The tasting
Colour
Bright and brilliant, the colour has subtle golden hues. The effervescence is fine and delicate.
Nose
The nose is very fresh and aromatic, with notes of tangy orange blossom, yuzu zest and white peach, and a delicate infusion of aniseed, lime blossom and ginger aromas.
Palate
Fresh and lively on the attack, the palate is silky and pure. It possesses an alluring amplitude and delectable aromas of white fruits, acacia honey and a hint of brioche. The finish is marked by a mineral-driven expression, a feature of its terroir of origin, which blends with this champagne's subtle salinity and its grapefruit and blood orange notes.
Food and wine pairing
Enjoy as an aperitif, Ayala's Blanc de Blancs 2014 will complement sea bream ceviche with lemon, prawn risotto or rosemary braised veal fondant.
