In 2010 they changed from a grower to a Champagne House with the 2011 harvest being their first harvest for their Champagne Barrat Masson.
We had the privilege to taste along with the owners, wife and husband team of Aurélie Masson (oenologist) and Loic Barrat (wine maker) their Fleur de Craie NV champagne with Osetra caviar from Lady Elena Caviar.
Fleur de Craie NV Champagne
This is 100% Chardonnay from the 2011 harvest with a dosage of 5 g/l. This is an exciting bottle since this is their first bottling since becoming their own champagne house.
Being 100% Chardonnay this is
considered a Blanc de Blancs however they chose not to label it as such.
The name translated as "the flower of the chalk" does describe the
wines expression. These vines have an average age of 40 years an are
planted in clay limestone soil. The champagne is made from the "couer"
or the first press. The wine is aged on its lees for about 9 months and
goes through partial maloactic fermentation. The wine is aged in the
bottle for at least 24 months and at least 3 months after disgorging.This champagne has light straw color with those tiny streaming bubbles. On the aroma there is such freshness of nutty citrus with a touch of sweet brioche. On the palate, the minerality pleasantly makes it appearance with the balanced wine. The finish is lively with slight brioche and citrus laced with the minerality of the wine.
Lady Elena Caviar Pairing
O My Setra Caviar (Osetra): This is a great pairing. The minerality and the liveliness of the champagne balances the creaminess of the Osetra caviar. The palate is cleansed with some floral orange blossoms lingering.
