7/2024: Berba 2016 je nagrađena s čak 97 bodova što je nivo Platinum, iznad Zlatne medalje. Ocjenjivači su ovako opisali svoj dojam:
“Outstanding elegance and finesse pervade this exceptional wine with its well-honed toasty sourdough, gunflint and grilled citrus notes, razor sharp acidity and mouth-filling mousse. Brilliantly poised and brimming with potential, the long and zesty finish runs and runs.”
The Taittinger Champagne House only creates a ‘cuvée millésimée’ when the grape harvest is of an outstanding quality. Several years of maturing in the cellars will then be needed to ensure that the aromas slowly mature and develop the wine’s complexity and long-lasting character. Our vintages are made wholeheartedly with the discerning Champagne connoisseur in mind.
A deep and complex vintage, much like the mixed, demanding continental climate from which it heralds.
The Taittinger Vintage Brut is exclusively produced from first press wines, blended from 50% Chardonnay and 50% Pinot Noir. The Grands Crus make up a significant proportion at 70%, while the other selected villages are all classified as Premiers Crus. Ageing in the cellars for over 5 years helps it to flourish.
The nose of this 2016 vintage expresses beautiful complexity. There are floral aromas of hawthorn and pleasant notes of pear, kumquat, verbena, gingerbread and white flowers, underpinned by a subtle minty note.
On the palate, it releases superb energy; a fresh and dynamic attack with floral tones such as honeysuckle combined with delightful notes of peach and citrus fruits. The finish is subtle with lovely long-lasting aromas on top of pleasingly bitter orange peel. There is a charming complementarity between the elegance of the chalky soils of the Côte des Blancs and the broader shoulders of the Pinots Noirs from the Montagne de Reims. It is the perfect confluence of terroir, year, climate and our House style.
This vintage encompasses all of our terroirs’ finesse and maturity that can only be fully appreciated upon tasting.
It will be perfect as an aperitif served alongside cured ham, cheese puffs or prawns; however, its rich structure also lends itself to accompanying salmon, John Dory, tuna or even a scallop carpaccio.
