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Regular price
€432,00
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Vintage:
2010
Denomination:
Champagne
Grape variety:
chardonnay
Origin:
France, Champagne
Alcohol:
12.5%
Format:
1.5 L
Product origin:
Business
Serving temperature:
10°
When to drink:
Appetizer, Dinner, Lunch, Business Dinner
Type:
Champagne
Taste:
fresh and mineral, with citrus notes and a long finish
Flavorings:
citrus, white flowers, bread crust, hazelnut
Allergens:
Sulfites
Longevity:
15 years old
What kind of wine is Champagne Blanc de Blancs Extra Brut Grand Cru 'Vikka' 2010 Magnum - M. Hostomme (wooden box)
The Champagne Blanc de Blancs Extra Brut Grand Cru "Vikka" 2010 Magnum - M. Hostomme is a cuvée of rare finesse, the result of the mastery of a historic house in Chouilly, in the heart of the Côte des Blancs. Made entirely from Grand Cru Chardonnay grapes, it represents the purest elegance of the “blanc de blancs” style, meaning a Champagne produced exclusively from white grapes. The wine is made using the traditional méthode champenoise (or classic method), which involves a second fermentation in the bottle and a long aging on the lees to develop complexity, creaminess, and a very fine perlage. What makes it even more unique is the maturation phase under the sea, at a depth of 60 meters, where the temperature remains constant at around 13 °C: ideal conditions for preserving freshness and harmony.Vintage Details
The 2010 vintage is remembered in Champagne for the alternation between sunny days and cooler, wetter periods: a climatic trend that favored Chardonnay clusters with an excellent balance between acidity and aromatic ripeness. This combination resulted in deep, mineral, and long-lived wines, perfect for prestigious productions like M. Hostomme’s “Vikka” line.Vinification and Aging
After a gentle pressing of the grapes and controlled temperature fermentation, the wine rests for a second fermentation in the bottle. It remains on the lees for over 10 years, a period during which it develops complex aromas and a refined texture. The Extra Brut dosage (with a very low residual sugar) enhances the purity of the Chardonnay and the precise minerality typical of the Grand Crus of the Côte des Blancs. Part of the production undergoes its final aging in the depths of the Atlantic Ocean, where constant temperature and pressure ensure slow and balanced maturation.Tasting Notes
Color
In the glass, it presents a luminous golden yellow, crossed by a very fine and persistent perlage, a sign of long aging on the lees and utmost care in bottle re-fermentation.Nose
The aroma is refined and complex: notes of ripe citrus, white flowers, and dried fruit emerge, accompanied by pleasant hints of bread crust and salted butter. The underwater aging adds particular iodized and mineral accents reminiscent of the sea, amplifying its personality.Palate
On the palate, it reveals a balanced structure: the attack is fresh and vibrant, then it opens up to softer and more enveloping tones. The bubbles are fine and creamy, with a long, elegant, and savory finish. A sip that combines depth and lightness, perfect for those seeking an exclusive yet not overly technical Champagne.What to pair with Champagne Blanc de Blancs Extra Brut Grand Cru 'Vikka' 2010 Magnum - M. Hostomme (wooden box)
This Blanc de Blancs Champagne is ideal to accompany:- shellfish and seafood, such as oysters or raw scampi;
- delicate white fish, also steamed or in tartare;
- sushi and sashimi dishes;
- soft cheeses that are not too aged.
Storage and aging: how to store Champagne Blanc de Blancs Extra Brut Grand Cru 'Vikka' 2010 Magnum - M. Hostomme (wooden box)
To preserve the qualities of this Champagne:- store it in a dark, cool place, with a constant temperature between 10 and 12 °C;
- keep the bottle horizontally to preserve the cork's humidity;
- avoid vibrations and sudden temperature changes that could compromise the fineness of the perlage.
M. Hostomme
The History of M. Hostomme Winery The M. Hostomme winery represents a perfect synergy between tradition and innovation in the wine sector. With deep roots planted in the heart of France, M. Hostomme is the testament to decades of experience passed down through generations. Founded on the teaching...
How to best open and serve Champagne Blanc de Blancs Extra Brut Grand Cru 'Vikka' 2010 Magnum - M. Hostomme (wooden case)
1. Bottle Positioning
To fully appreciate Champagne Blanc de Blancs Extra Brut Grand Cru 'Vikka' 2010 Magnum - M. Hostomme (wooden case), it is important to handle it with care. After removing the Magnum from its wooden case, position it upright for at least 24 hours before opening. This allows any natural sediments, due to aging, to settle at the bottom, ensuring a clearer and more precise pour.
2. Ideal Serving Temperature
Temperature plays a crucial role. Chill the bottle to 8–10°C to preserve the freshness of the aromas and the fineness of the perlage. Avoid abrupt chilling in the freezer; instead, opt for an ice bucket with ice and water or chill in the refrigerator for at least 5 hours.
3. Opening the Bottle
Opening a Magnum of vintage Champagne requires delicacy and control:
- Remove the foil and carefully loosen the wire cage, keeping your thumb on the cork for safety.
- Tilt the bottle slightly to 45° and slowly twist the base, not the cork, being careful not to let too much gas escape.
- The ideal sound is a soft whisper, not a pop. This preserves the elegance and fineness of the bubbles.
4. Inspection and First Taste
After opening, observe the color and perlage. A Champagne Blanc de Blancs of this vintage will show golden reflections and persistent, fine bubbles. On the nose, evolved notes of candied citrus, dried fruit, and noble yeasts should emerge. The first taste serves to evaluate whether the wine needs decanting or if it is already perfectly balanced and complex.
5. Decanting and Oxygenation
Although decanting is not common for Champagnes, a Champagne Blanc de Blancs Extra Brut Grand Cru 'Vikka' 2010 Magnum - M. Hostomme can benefit from it, given its long maturation. Gently pour into a wide carafe, preferably clear crystal, allowing the wine to rest for 15–20 minutes. This process helps open up complex aromas and soften the mousse.
6. Serving
Use tulip-shaped glasses or wider flutes, ideal for concentrating aromas and allowing better oxygenation. Serve slowly to maintain a fine and continuous perlage. Pair the Champagne with seafood dishes, oysters, fish tartare, or soft cheeses, to enhance its elegant and mineral structure.
7. Storage After Opening
If not consumed entirely, Champagne Blanc de Blancs Extra Brut Grand Cru 'Vikka' 2010 Magnum - M. Hostomme (wooden case) should be re-sealed with a specific sparkling wine stopper and stored in the refrigerator. Consume within 24 hours to maintain the freshness and vibrancy of the bubbles. Avoid leaving the bottle open without a seal, as carbon dioxide would quickly dissipate.
