Gaston Révolte Le Don de la Mer
A luminous robe, bright gold in colour, lively bubbles and an abundant, fine mousse. The nose, ripe and generous, reveals white fruits and a delicate spicy note. The attack surprises with its vivacity and freshness; the palate, full and creamy, lingers on light spices and subtle iodine notes. Serve…
ALL CHAMPAGNES FROM GASTON RÉVOLTEThe expert verdict
The structure of this champagne
TASTING NOTES
A luminous robe, bright gold in colour, lively bubbles and an abundant, fine mousse. The nose, ripe and generous, reveals white fruits and a delicate spicy note. The attack surprises with its vivacity and freshness; the palate, full and creamy, lingers on light spices and subtle iodine notes. Serve it at around 10°C, as the centrepiece of a meal.
The composition
Terroirs
A champagne aged twice. 80% pinot noir and 20% chardonnay, from vines around 45 years old grown on the chalky soils of the Premier Cru of Avenay-Val-d'Or, are hand-harvested, vinified plot by plot in enamelled steel tanks, then lightly cold-filtered. The wine first spends 36 months on lees in the house's 14th-century cellar. The bottles then spend 12 to 18 months in the Atlantic Ocean, off Cancale. They emerge covered in shellfish and coral: each one is a unique piece. Dosage of 6 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.
"Aged by the waves and by time": the house considers it its most emblematic cuvée, the treasure of its production, and sells it only by allocation.
The perfect pairing
Aperitif
Its subtle iodine notes echo the oyster, and its vivacity cleanses the palate between bites.
Starter
The house's recommendation: its creamy texture complements the flesh of the scallop, and its light spices enhance it.
Main course
The house's other pairing, as the centrepiece of a meal: the wine that slept in the sea is reunited with lobster.
