Domaine De Marzilly Champagne Ullens Vintage 2014

Domaine De Marzilly Champagne Ullens Vintage 2014 is a refined blanc de blancs Champagne from France’s historic Champagne region. Produced exclusively from Chardonnay, it reveals enticing aromas of citrus zest, white flowers, and subtle brioche. On the palate, expect a fine, persistent mousse, vibrant acidity, and a lingering finish that highlights its vintage character.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific batch or disgorgement date, please contact us prior to ordering.

Type: Sparkling Wine (Champagne)
Style: Vintage Brut Blanc de Blancs
Grape Varietal: 100% Chardonnay
Tastes Like: Lemon zest, white blossoms, brioche, subtle minerality
Alcohol Percentage: ~12%
Closure: Cork
Size: 750mL
Appellation: AOC Champagne
Region: Champagne, France
Terroir: Chalky soils known for producing elegant Chardonnay
Aging: Extended lees aging for enhanced complexity
Serving Temperature: 6–8°C – Best served well-chilled

Domaine De Marzilly is a boutique Champagne house committed to showcasing the purity and finesse of Chardonnay in its prestigious cuvées. The Ullens Vintage 2014 highlights both the estate's meticulous vineyard practices and the region's iconic terroir, delivering a Champagne with depth, elegance, and a clear sense of place.

Seafood: Poached lobster, oysters on the half-shell, or pan-seared scallops.
Poultry: Roast chicken seasoned with lemon and thyme, or turkey in a creamy sauce.
Vegetarian: Asparagus risotto or a truffle-infused mushroom pasta.
Meat: Lightly seasoned pork loin or veal medallions to let the Champagne's brightness stand out.

Fresh Goat's Cheese: Tangy, matching the wine's lively acidity.
Brie: Mild and creamy, complementing the Champagne's subtle brioche notes.
Camembert: Soft and slightly earthy, harmonising with the wine's floral nuances.
Comté: Semi-hard and nutty, adding savoury depth to the Champagne's crisp profile.

Seared Scallops with Lemon-Butter Sauce

Ingredients:

• 12 large scallops, patted dry
• 2 tbsp butter
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 1 tbsp lemon juice
• ¼ cup fish or chicken stock
• Salt and pepper, to taste
• Fresh chives or microgreens, for garnish

Instructions:

1. Warm the olive oil and 1 tablespoon of butter in a pan over medium-high heat. Season the scallops with salt and pepper, then sear for 1–2 minutes per side until golden. Remove and set aside.
2. Reduce the heat to medium. Add the chopped shallot and sauté until translucent. Deglaze with lemon juice and stock, scraping up any browned bits.
3. Whisk in the remaining butter, stirring until the sauce emulsifies. Adjust seasoning with salt and pepper.
4. Return the scallops to the pan briefly to warm through, coating them in the sauce.
5. Plate the scallops, garnish with chives or microgreens, and serve immediately.
6. Pair with a chilled glass of Domaine De Marzilly Champagne Ullens Vintage 2014 for an elegant and uplifting dining experience.