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etoile Tête de Cuvée, 2003 bottleetoile Tête de Cuvée, 2003 labeletoile Tête de Cuvée, 2003 neck
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etoile Tête de Cuvée, 2003

Winery Exclusive
New Release

Chandon is proud of this shining star of its portfolio. This opulent brut represents the very best of its wine. This new release is made from the best grapes from the 2003 harvest and offers unprecedented luxury and character.

Aging Profile: Seven years on the lees (yeast)
Appelation: Napa County 52% - Sonoma County 48%
Composition: 70% Chardonnay - 30% Pinot Noir
Vintage: 2003
Winemaker: Tom Tiburzi

PricesRegularPrestige
750ml$100.00$80.00
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Accolades

90 points Wine Spectator, December 2012 (2001 Vintage)
"Offers distinctive aromas of baked apple and rubber, with rich, luscious flavors of Meyer lemon, raspberry and yeasty spice notes. Features a long, succulent finish."

Philosophy

Chandon is proud of this shining star of its portfolio, etoile Tête de Cuvée. Similar to traditional Champagne houses, Chandon offers etoile Tête de Cuvée to represent the best of its wines — literally the “head blend.” To craft this sparkling wine, Chandon’s winemakers blended the best grapes from the 2003 harvest and allowed the wine to age gracefully for a minimum of seven years on the lees. This aging results in a wine with rich flavors, layers of complexity and a luxuriously creamy mouthfeel. etoile Tête de Cuvée is ready to enjoy upon release, but will continue to develop for years when suitably cellared. The attractive bottle is designed to reflect the elegance of the wine in the bottle, foretelling great expectations.

Tasting Notes

Honey, dried apricot and lightly toasted hazelnut aromas mingle with notes of citrus blossoms and lemon curd. On the palate there are distinctive honey and dried apricot flavors that broaden to reveal nectarine and candied ginger all wrapped in a texture that is defined by elegance and refined complexity.

Food and Wine Pairing

Like all sparkling wine, our Tête de Cuvée is extremely enjoyable with a range of food, from oysters and potato chips to fresh cracked crab dipped in lemon butter and eggs benedict. Chicken or trout stuffed with lemons and tarragon would make a great match during the main course of a meal as would a stir fry of mixed vegetables.