At Eric Rodez, the winemaking process for the Blanc de Noirs is driven by a quest for balance between power and precision. The Pinot grapes, primarily sourced from the Ambonnay Grand Cru, are partially aged in oak, which lends the wine additional structure and complexity. Fermentation is carefully managed to preserve the fruit’s vibrancy, while extended aging on the lees adds depth and texture. Depending on the batch, malolactic fermentation may be partially avoided to maintain tension and freshness. The dosage, always measured, is intended to complement the wine without altering its clarity.
In the glass, the color is distinguished by a deep gold hue with slightly coppery highlights. The initial nose is expressive and generous. Notes of ripe fruit—apple, pear, and mirabelle plum—intertwine with deeper notes of dried fruit, almond, and a subtle hint of spice. Upon aeration, nuances of toasted brioche, even slightly smoky, emerge, reflecting the oak aging and the wine’s maturity. On the palate, the attack is full-bodied, almost vinous, with an immediate sensation of density. The mid-palate reveals a rich texture, structured by the Pinot Noir, where flavours of ripe yellow fruit mingle with light toasted notes. Despite this generosity, a well-integrated acidity balances the whole, adding depth and length. The long, lingering finish extends with accents that are both fruity and slightly spicy, with a hint of salinity that refreshes the palate.
This Blanc de Noirs asserts a bold, gastronomic style: a champagne of character, full-bodied and structured, where the richness of the Pinots is mastered through precise winemaking, offering a subtle balance between power, finesse, and freshness.
