Pale gold in color with a fine mousse, the Brut Majeur is aromatic on the nose. On the palate, it is well balanced and shows great style and complexity. Pinot Noir gives the wine richness and a long finish while Chardonnay, from the finest soils of the Côtes des Blancs, adds delicacy, liveness and freshness. Pinot Meunier, predominantly from the Marne Valley, gives the wine its appealing fruitiness and roundness.
Wine Advocate 88 points - The NV Brut Majeur shows lovely balance in an approachable, up-front style well-suited to near-term drinking. Clean, mineral notes add a sense of proportion on the fresh, vibrant finish. The blend is 45% Pinot Noir, 35% Chardonnay and 20% Pinot Meunier, 80% of which is from the 2004 vintage, while the rest of the wine is composed of Pinot Noir and Chardonnay reserve wines. Disgorged January, 2010. Anticipated maturity: 2010-2014. (Dec 2010)
Wine Spectator 92 points - There's a firm, chalky edge to this minerally Champagne, and mouthwatering flavors of candied lemon peel, green apple, crystallized honey and biscuit. This has an elegant texture and an overall sense of style. Drink now through 2020. 50,000 cases made. –AN (Nov 30 2011)
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Wine maker notes
Pinot Noir 40%, Chardonnay 40% et Pinot Meunier 20%. The origin of the crus’ excellent quality is a credit to is restrictive selection from the beginning. A blend of Pinot Noir from Aÿ, Mareuil-sur-Aÿ, Louvois, Bouzy, Tours-sur-Marne, Verzy, Rilly. Chardonnay from Cramant, Mesnil-sur-Oger, Cuis, Vertus & Rilly. Pinot Meunier from Venteuil, Cerseuil, St Martin d’Ablois, Chavot. The AYALA-blend has an extremely high average rating of 93% on the “échelle des crus” scale. 80% of this cuvee is made from the 2008 vintage; the remaining 20% are reserve wines (Pinot Noir and Chardonnay).
Delicious as an aperitif, Brut Majeur is also the perfect wine to serve throughout an entire meal. It pairs perfectly with seafood: terrines, scallops, lobster, crab and fish, especially salmon. Brut Majeur also goes extremely well with beef carpaccio, white meats, stews and white pudding (“boudin blanc”). Soft and mouldy cheeses such as Boursault, Coulommiers, Chaource, Brie and Brillat-Savarin are rich accompaniments. Fruit-based desserts such as crumbles and tarts pair well with Brut Majeur as do desserts with almonds paste and frangipane pastries such as the French “Galette des Rois”.