Our cheeky little bubbly, Madame Lucy, is perfectly groomed and made according to the traditional Methode Cap Classique with Pinot Noir and Chardonnay, second ferment in bottle, and nine months minimum on the lees.
The grapes were whole bunch pressed. After fermentation, the wine was left on the lees for about six months, after which the different components were blended and then bottled in May 2021. Second fermentation took place under crown cap, and the wine was left in bottle for a further 22 months before disgorgement (zero dosage) took place at end of March 2023.
A racy, almost crunchy vintage balancing the tartness of lemongrass, Chinese pear and quince with more developed notes of bruised Golden delicious apple and brioche. There’s a beeswaxy texture to the palate that coats the mouth and a gentle, integrated mousse reminiscent of grower Champagne.