-
In Stock
CHANDON Club Cuvée Brut is a creamy, silky dry CHANDON California sparkling wine made using the traditional method. Exclusive to Club CHANDON members, this night-harvested Los Carneros wine made its debut in the 1980s and has been a members' favorite ever since.
Made with a lower pressure and sweeter finish for a full, creamy palate. With brioche, French toast and creamy peach and vanilla notes, it's a great sparkling wine to pair with carbonara, lobster thermidor or creamy cheeses
Perfumed with notes of orange blossom and honeycomb the creamy and unctuous dried apricot, brown sugar, and caramelized peach round out the palate with a hint of petrol.
Floral, unctuous stone fruits, round and creamy. Key flavors: Orange Blossom, Honeycomb, Dried Apricot, Carmelized Peach.
Grapes are harvested at night to keep the fruit cool and preserve freshness. State-of-the-art presses lower pressing times, limiting the juice's contact with grape skins to avoid bitterness. Secondary fermentation via Méthode Traditionelle.
Seafood: Crab Louie
Cheese: Brie, Gouda
Mains: Spaghetti carbonara, Vegetable medley with creamy cheese sauce
-
Collections
Wine
-
Style
Semi-Sweet
AWARDS AND REVIEWS
FLORAL, UNCTUOUS STONE FRUITS, ROUND AND CREAMY
Perfumed with notes of orange blossom and honeycomb the creamy and unctuous dried apricot, brown sugar and caramelized peach round out the palate with a hint of petrol. As part of our club library, CHANDON Réserve Club Cuvée is an exceptional crémant style sparkling wine crafted exclusively for our members.
Sunny warm days
Cool, foggy nights
Oceanic influence
Microclimate diversity
Seasonal rainfall
Topographical variety
MÉTHODE TRADITIONNELLE
Grapes are harvested at night to keep the fruit cool and preserve freshness. Harvest begins in early August to retain acidity and capture Chandon’s signature vibrancy.
State-of-the-art presses lower pressing times, limiting the juice’s contact with the grape skins to avoid bitterness. Primary fermentation takes place in stainless steel tanks.
Assemblage occurs in the winter, at the end of the fermentation process, which involves blending of multiple vintages of base wines for a complex, consistent style.
The second fermentation then occurs in the bottle and the ageing process begins, during which this wine spent 36 months on the yeast lees.
Bottles are then riddled and disgorged. A small amount of dosage liqueur is added, and a cork seals the bottle. After a minimum of 3 months bottle age the wine is ready!
EXPERIENCE
45% Pinot Noir
33% Chardonnay
22% Pinot Meunier
Club Cuvée is a great on its own or paired with creamy dishes .
49°F – 54°F
36 months
FOOD PAIRING RECOMMENDATIONS
Crab Louie
Brie
Pannacotta cheesecake
Crème brulée
Spaghetti carbonara
Vegetable medley with creamy cheese sauce
You might also like:
Available in cases
Available in cases
Available in cases
