#77 Wine Spectator Top 100 of 2011
Pale gold in color with a fine mousse, the wine is aromatic on the nose. On the palate, it is well balanced and shows great finesse and complexity.
Pinot Noir and Chardonnay from the best grand- and premier crus bring vinosity and delicacy together in a very harmoniously balanced blend.
The complement of Pinot Meunier adds a charming touch of fruitiness and liveliness.
Delicious as an aperitif, Brut Majeur is also the perfect wine to serve throughout a meal. It will pair perfectly with sea food, scallops, lobster, crab, fresh or grilled fish, fish terrines, salmon
or beef carpaccio, as well as with sushi and Asian cuisine.
"Dry and creamy in texture, this well-cut Champagne offers flavors of ripe yellow apple, white raspberry, anise, pastry and lemon curd. Completed by a stony, mineral-tinged finish."
"A beautifully balanced non-vintage, in the lighter style that is Ayala’s hallmark. It is fresh, but shows a good amount of blend with older wines to give weight and complexity. The green fruit flavors are well balanced with secondary aromas of almonds, green berries and lively, but not dominant acidity.
"Bright yellow-gold. A perfumed, mineral-accented bouquet evokes lemon, jasmine and chalk. Racy and dry, with strong citrus zest and pear flavors and a hint of bitter quinine on the back end. The long, incisive finish shows very good energy and an appealing seamless character. Nicely balanced Champagne that would work well with either rich or delicate foods."
International Wine Cellar
Our fav so far served to Carol/Matt and served with Ferrar Blanc de Blanc at Christina's get together last week. 2011 number 77 of 100 wines with good reason