Pairing known as impossible Champagne and Coffee (4/6)

Champagne BARRAT-MASSON

Young, but already recognized in the eyes of the great connoisseurs, this estate is one of the nicest progressions in the last few years in Champagne. Viticulturists opting for the farmer common sense, conscientious winegrowers, Aurélie and Loïc have chosen to highlight their wines and their terroirs through their work. Together, they set this common life project up and wrote a new chapter for the Maison Barrat-Masson : the one of the living things. To step aside in front of the evidence of their terroir ; a philosophy essential to both winegrowers to reveal the full potential and character of the wines, while respecting what Nature gives them.

WINE-GROWING HIGH-PRECISION

It all began in 2005 in the Aube region, when after taking over his parents’ estate in Bethon, Loïc, winegrower, met Aurélie, oenologist settled on her family’s estate in Villenaux-La-Grande since 1999. These two vine and wine enthusiasts are going to carry out between 2005 and 2010 a real life project, guided by a common desire: to express their love for the vine and wine while respecting nature. Starting in 2010 when they decided to leave the cooperative to produce their own champagne the following year: it is the beginning of the Barrat-Masson adventure…

When they took over the family estate, Loïc made certain changes when it comes to the viticulture. Weedkillers give way to precision and tillage with the plow. The 9 hectares of vines – 10% Pinot and 90% Chardonnay – predominantly on clay and limestone terroir are first farmed following the sustainable viticulture approach, which then initiated the organic conversion in 2009.
Today, all 15 plots of their vineyard are certified. An approach that is therefore fundamentally respectful of the nature, but which also allows the character of the terroirs to be revealed through the wines of the estate. For the two winegrowers, their profession is above all the one of the viticulture : beautiful grapes for wines with character expressing an incredible taste quality.

Photo credits : Champagne Barrat-Masson

In the cellar, Aurélie guides and takes care of the wines with a lot of gentleness and in line with the work done in the vineyard. The aim is to preserve the richness that nature gives them. Each plot is worked separately, both in the press and during the vinification, in order to be able to express the best of the grapes. Stainless steel vats, oak barrels and demi-muids, make it possible to obtain a multitude of images of their plot, which gives Aurélie and Loïc the opportunity to create precise and characterful blends. During the vinification, the two winegrowers intervene as little as possible to let the wines evolve at their own pace, as peacefully as possible, and let nature express itself through them. As for the final touch – the disgorging – it is done manually, to respect both the tradition and the environment.

The precision of Aurélie and Loïc, as well as all the attention the couple pays to their vines and their wines make very nice and perfectly balance wines offering a great naturalness.

TASTING
LES MARGANNES CUVÉE

A 100% Chardonnay cuvée made only from the heart of cuvée (1st+2nd juices).

A Blanc de Blancs vinified in stainless steel vats with one passage in oak barrels for more than half of the wines. The malolactic fermentation is carried out, and the aging is done on fine lees. After 48 months aging, this non-dosed is manually disgorged.
The wine offers a pale yellow color with gold nuance glints. The nose of this vinous Blanc Blancs is surprising, kind of “pinoting” since it expresses typical notes of the black grape variety, such as apricot and dried fruits scents.
The flint from the terroir brings a slightly smoky and toasted character to the wine. The attack on the palate is both fresh and full-bodied with good tension and generosity. A wine of great finesse with good balance and a long finish.

THE COFFEE PAIRING
Slow Coffee technique – the coffee tasting

The Pink Bourbon from Colombia with the extraction Slow Coffee method offers a slightly more orange color than the Costa Rica coffee, but still it shows beautiful red reflections. The nose is fruity with notes of pomelo, peach and wild strawberry underlined by aromas of bark. On the palate, the structure is fleshy with flavors of roasted pineapple and noble wood.

Result of the pairing

A pairing all in power and harmony with a minerality well present : the flint and clay from the terroir of the cuvée are unveiled perfectly. Coffee enhances the clay typicity as as well as the fruity notes. The aromas of coffee and champagne are expressed together harmoniously with a beautiful expression of the flint.

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