Gaston Révolte Brut Tradition
A light, limpid robe of brilliant gold, enlivened by a fine string of bubbles. The first nose offers dried fruits and a touch of biscuit; with aeration, deeper notes of yellow fruits rise, dominated by peach. The attack is both supple and lively. The fruit persists, carried by a delicate acidity…
ALL CHAMPAGNES FROM GASTON RÉVOLTEThe expert verdict
The structure of this champagne
TASTING NOTES
A light, limpid robe of brilliant gold, enlivened by a fine string of bubbles. The first nose offers dried fruits and a touch of biscuit; with aeration, deeper notes of yellow fruits rise, dominated by peach. The attack is both supple and lively. The fruit persists, carried by a delicate acidity reminiscent of lemon candy, in a fine balance between maturity and freshness, and the finish ends on morello cherry in brandy. Mature and ready to drink, it can be enjoyed from now, served at 8-9°C.
The composition
Terroirs
Half chardonnay, half pinot noir, from vines about 35 years old on the chalky soils of the Premier Cru of Avenay-Val-d'Or, on the slopes of the Montagne de Reims. The grapes are harvested by hand and each slope is vinified separately, in enamelled steel tanks. After light cold filtration, the wine matures for 24 to 30 months on lees in the estate's cellars, then receives a dosage of 4.5 g/L. 12.5% vol.
About this house
A family estate founded in 1963 by Gaston Révolte, the house has worked the same land and aged its wines in the same cellars for three generations, in Avenay-Val-d'Or. Its 7 hectares of Premier Cru, planted with 90% pinot noir and 10% chardonnay, are worked with a plough, with the help of draught horses. Its champagnes are served in starred restaurants and sold in Europe, Korea, Japan, Taiwan and India.
In a vineyard planted with 90% pinot noir, the Brut Tradition gives a large place to chardonnay. The house describes it in two words, finesse and freshness: it is the convivial bottle of its range, made to open a meal.
The perfect pairing
Aperitif
The house intends it first and foremost for the aperitif: its liveliness and notes of biscuit match the cheese in gougères.
Starter
The house's recommendation: the lemony edge and freshness of the cuvée accompany the briny iodine of the oyster.
Main course
The house serves it with razor clams in persillade, for a festive lunch: its liveliness balances the garlic and butter.
