I recently discovered this lovely, dry Champagne made by Manuel Janisson of Champagne Janisson et Fils, a champagne house that has been in the Janisson family for four generations. It is their signature cuvée and features on Nobu Berkeley Square's wine list.
Produced mainly from black grape, Pinot Noir (70%), and the balance provided by Chardonnay, this non-vintage champagne has around 22% reserve wine (wine kept back from previous years) added in order to maintain year on year a consistently elegant, complex and fresh style. The Pinot Noir gives it a bit more depth than most non-vintage Champagnes.
The texture is velvety with long-lasting bubbles. Enhanced by 30 months ageing in the producer's cellars before release, the palate is complex, creamy with almonds, a touch of vanilla and warm spices. The finish is crisp and dry. It is non-vintage but vintage-quality champagne. Beautiful!
Drink on its own, with canapés, smoked salmon and other oil fish like mackerel, caviar, shellfish including lobster, fish, chicken, turkey, mushrooms, truffles, parmesan cheese, sheep's cheese, mildly spiced South East Asian food, fruit based desserts
"Tasting: Visually the cuvée presents precious green-gold glints. The effervescence is abundant and the thin and fast bubbles flow into an attractive white cord.
Nose: The first nose brings out a floral and vegetal bouquet. Citrus and cereal notes come gradually out in addition to the fresh and elegant flavours. The nose is fine and delicate, with youthfulness and temperance.
Mouth: the attack is fresh and harmonious with a gentle, enticing acidity. The effervescence reinforces the freshness and galvanizes the taste. The wine temperature rises it develops a soft, almost velvet texture. Added to all of these tastes, hints of marshmallow and almond give the cuvée a real distinctness."