Alfred Gratien : Cuvée Paradis Brut 2013

The aromatic richness and elegant structure of a vintage Brut champagne by Alfred Gratien

The estate

Alfred Gratien founded this eponymous house in 1864. Located in Épernay, at the heart of the Champagne wine region, the Alfred Gratien House has advocated for a rigorous selection of grapes and vinification in barrels as well as volume control to preserve the terroir’s original character and to exude all of the freshness of the wines.

Alfred Gratien Champagne is produced from a know-how which has been transmitted from father to son for multiple generations and which contributes to the unique style of the house’s cuvées.

The vineyard

The Alfred Gratien Champagne House overlooks 1.56 hectares of vines situated on two exceptional Premiers and Grands Cru terroirs in the Champagne region: the Côte des Blancs and the Montagne de Reims. The house completes its supplies by acquiring grapes from over sixty long-standing and loyal winegrowers who have worked with the house for generations.

Winemaking and ageing

Exclusive use of the first press. Since 1864, vinification has been entirely carried out in oak barrels of at least 4 previous wines. This method encourages the wines’ micro-oxygenation, conferring complexity and roundness. Plot-based vinification without malolactic fermentation to preserve the whole fruit and the characteristic liveliness of these wines with significant ageing potential.

Blend

The Paradis Brut 2013 cuvée by Alfred Gratien is produced from a blend of Chardonnay and Pinot Noir.

Tasting

Colour

The wine is a bright and beautiful golden colour. The effervescence is fine and beautifully persistent.

Nose

The first nose blends subtle fragrances of ladyfinger, grapefruit, orange peel and almond. The nose gains in complexity over aeration through more exotic notes (passion fuirt, pineapple, lime) which combine with scents of silver ragwort, seaweed and, to finish, brioche.

Palate

The delicate attack precedes a smooth, umami palate. The indulgence of the palate is sustained by a growing acidity up to a savoury, persistent finish marked by the delicate alliance of chalky minerality with aromas of honey and candied fruit brioche.

Serving

For an optimal tasitng, serve at between 10 to 12°C in a very large flute glass.