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Several batches made from two types of sake rice are tasted and then blended after being matured at low temperature for at least two years
vibrant acidity and lingering red fruit that draws you back for more
harmonious
a clean mineral
followed closely behind by just a bit of buttery richness: brioche
NV | Champagne Fleury Père & Fils Blanc de Noirs Brut | Champagne l'Alchimiste Several batches made from twoOuter quote mark The original 'green' Champagne producer, organic since 1970 and biodynamic since 1989. I picked the Brut Sonate 2011 to include in my book, which is a little more expensive, but this blanc de noirs is also brilliant, rich and creamy but dancing with a salty minerality. 95 Pts Decanter
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