Description
// 50% Chardonnay and 50% forgotten grape varieties, blended for the first time by Maison Ayala (Arbane, Petit Meslier, Pinot Blanc)
6 years of aging on lees before disgorgement in January 2023
5.4g/L dosage
"The House has always been committed to cultivating the diversity of its Terroirs; the Terroir collection is the perfect embodiment of this vision. This collection of ephemeral cuvées, released at their peak in limited quantities, unveils unique terroirs that the Cellar Master has chosen to highlight through the prism of an individual year. Each bottle is the result of the House’s artisanal savoir-faire and is numbered to reflect its rarity. N°16 is the fourth opus in the Collection, following N°8, launched in 2017 - N°7, in 2020, and N°14 in 2022. N°16 is an outstanding Blanc de Blancs made entirely from Grands and Premiers crus from the Côte des Blancs and the Montagne de Reims. It is a limited edition cuvée which honours Champagne’s various white varietals through a blend of Chardonnay and the region’s forgotten grape varieties: Arbane, Petit Meslier and Pinot Blanc." - Julian Gout, Cellar Master
"Bright medium yellow colour, with a rich toasted bread bouquet, a hint of Vegemite, showing complexity of age development to its advantage; the palate is intense and rich and dry as a bone, with dominant toasty/bready flavours, lemon-butter and iced pastries too. Very long, appetising palate. A fine wine indeed." - 96 Points, Huon Hooke, The Real Review
"The 2016 Collection N°16 Blanc de Blancs offers an expressive bouquet of nashi pear, white peach and lily, mingling with lemon zest and quince. On the palate, it is medium- to full-bodied, ample and textural, laden with racy acids and enlivened by a pillowy mousse, before concluding with a long, precise finish. Composed of 50% Chardonnay and 50% heritage varieties—Arbane, Petit Meslier and Pinot Blanc—it is a fleshy and charming Champagne, ideally suited for gastronomic pairings at the table." - 92 Points, Kristaps Karklins, Robert Parker Wine Advocate
