Lacourte-Godbillon Terroirs d'Ecueil Premier Cru Magnum (1.5L)

What to expect There is something about Eceuil pinot noir that always keeps you coming back for another sip. On our tasting day, we uncovered lots of yellow fruit with toast on the nose. This is quite typical from this village so the expression is definitely there. The palate is tangy with a play between Kumquat and citron preserve. It also has a softer more approachable acid profile than the Pierre Paillard wine. Tasted even better the next day, if you can survive that long. Technical details Ecueil has diverse sub-soils from the Sandy plots over deep chalk to 'sparnacian clay' and shallow chalk at the bottom of the hillsides. The base for this wine is from the 2014 year and pulling some reserves from 2013. The vines are an average age of 30 years old. All 8 hectares are farmed organically. About the house The story of this house began in 1947 when after the second world war, Geraldine's parents decided to focus on viticulture and making the best champagne that they could. The first vintage was made in 1968 at a mere 1,000 cases which were quickly sold. It wasn't until 2006 that Geraldine and her husband Richard came into the family business from their high-flying city jobs to take the reins and turn it into the modern house it today.Lacourte-Godbillon are considered purists and are a true 'grower-producer' (récoltant manipulant) with control of all levels of growing and production. They farm 8 hectares of Pinot Noir (85%) and Chardonnay (15%) in the premier cru village of Ecueil on the Montagne de Reims. These are vinous wines of nerve and tension with an invigorating streak of minerality. A new generation producer with deep historical roots, this house is not complacent on selling the name of Champagne alone; quality, ambition and flair are key at this address. Food suggestion On our travels to champagne we came across seared scallops with butter and herbs. That seems like just the right sort of dish to work with this wine. Add in a little risotto rice, porcini mushroom and olive oil to set off some of those tangy, mineral tones.