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Waris-Hubert Blanc de Noirs Brut

Non-Vintage Sparkling Wine from Champagne, France
    0% ABV
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    Winemaker Notes

    Yellow robe with glints of mint-green. Fine, generous, even impetuous, effervescence. The nose is very delicate and subtle with aromas of white flowers and fresh brioche, straight from the oven. The scent of crushed strawberries and meringue testify to a fresh, young wine. The mouth is submerged in an abundance of bubbles, giving it a fairly sharp attack that awakens the palate. Once the effervescence has calmed down, the softness and richness assert themselves. The Pinot Noir grape finds elegant expression in a universe of crisp fruits, dominated by white peach and citrus.

    It is a wine full of restrained passion and youthful vigour that will be highly appreciated for aperitif or to accompany sweet & sour Asian-type cuisine.

    Critical Acclaim

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    Waris-Hubert

    Waris-Hubert

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    Waris-Hubert, Champagne, France
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    Stéphanie and Olivier Waris are the fourth generation of this family of winegrowers installed in Avize, a Grand Cru-classified village of the Côte des Blancs. These hands-on harvesters pour their passion and their know-how into creating champagnes that add to the reputation of their various terroirs.

    The Champagne Waris-Hubert vineyard encompasses the villages of Avize, Oger, Cramant, Chouilly and Aÿ, all classified "Grand Cru", along with the communes of Grauves, Bisseuil and Sézanne, terroirs of character. Each plot is separately vinified in stainless steel vats, so as to get the best out of the flavors of the Côte des Blancs, the Sézannais and the Vallée de l’Ardre.

    Champagne

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    Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

    Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

    With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

    Champagne & Sparkling

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    Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

    The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

    YNG681520_0 Item# 142968