From: Vallée de la Marne, Champagne, France
Varietals: 85% Pinot Noir, 15% Chardonnay

Taste and Critical Acclaim: “As Michael Engelmann of The Modern in NYC said, “If you know about wine, or don’t know, this would make you happy. Maybe it’s more on the winelover’s side.” Maybe that’s because it’s refreshing: spicy, open and gently brisk. It seems like the perfect oyster wine as it tastes of the sea in the soil. A touch of pink grapefruit, a hint of green spice, an essence of pinot noir.” —Wine & Spirits, 93 points

“A mouthwatering Champagne that's finely balanced and carries rich notes of Honeycrisp apple, toast, lemon curd and glazed apricot on the lively mousse, while a streak of chalky mineral lingers on the finish.” —Wine Spectator, 92 points

“A cool, pure and very yeasty nose combines notes of brioche, citrus, apple and a whiff of petrol. There is a wonderfully refreshing character to the utterly delicious and impressively complex flavors that are supported by a firm but not particularly refined effervescence while delivering excellent length on the clean and moderately dry finish. I quite like this as it's rare to find this level of depth for less than $100.” —Burghound, 92 points

Pairing: The delicate fruit and floral character of this Champagne will do best when paired with simple dishes made with fresh, high-quality ingredients from your local butcher or fishmonger. For example, it would be wonderful with a classic leek quiche, a French roasted chicken in white wine sauce (you should check out the Café Campagne’s Poulet Rôtie for inspiration) or any dish featuring scallops. For today’s pairing, we’re sharing David Tanis’ recipe for Sea Scallop Carpaccio.