Pierre Gimonnet & Fils Cuvée Fleuron Brut 1er Cru Blanc de Blancs 2015

Pierre Gimonnet & Fils Cuvée Fleuron Brut 1er Cru Blanc de Blancs is a complex and elegant Champagne from the Côte des Blancs, France. Crafted exclusively from Chardonnay, it showcases aromas of citrus, white peaches, and fresh bread, with subtle notes of hazelnut and flint. The palate is medium-bodied with fine bubbles, lively acidity, and a long, sophisticated finish.

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

Type: Sparkling Wine
Style: Medium-bodied, Complex
Grape Varietal: Chardonnay
Tastes Like: Comparable to a vintage Champagne, with baked apple, toasted almond, and brioche notes, finishing with a silky mousse and refined minerality.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Champagne, France
Terroir: Chalky and limestone soils
Aging: 60 months on lees
Serving Temperature: 8-10°C

Pierre Gimonnet & Fils is a prestigious Champagne producer known for crafting Blanc de Blancs Champagnes of exceptional purity and elegance. Cuvée Fleuron highlights the depth and complexity of their premier cru vineyards.

Seafood: Lobster, seared scallops, or grilled prawns.
Poultry: Herb-roasted chicken or turkey breast.
Vegetarian: Truffle risotto or leek tart.
Meat: Pork medallions or veal chops.

Comté: Nutty and savoury, complementing the wine's complexity.
Brie: Soft and creamy, balancing the wine's elegance.
Goat Cheese: Bright and tangy, enhancing the wine's minerality.
Camembert: Mild and earthy, pairing beautifully with the wine.

Lobster Tail with Herb Butter

Ingredients:

• 2 lobster tails
• 2 tbsp unsalted butter, melted
• 1 tsp garlic, minced
• 1 tsp parsley, chopped
• 1/2 lemon, juiced
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 200°C. Cut lobster tails in half lengthwise and place on a baking tray.
2. Mix melted butter, garlic, parsley, lemon juice, salt, and pepper in a small bowl.
3. Brush the mixture over the lobster meat.
4. Bake for 10–12 minutes until the lobster is opaque and cooked through.
5. Serve warm with additional lemon wedges.

Tip: Pair with steamed asparagus for a complete meal.