Champagne, FranceChampagne Ayala is one of the longer-established champagne houses, founded over 150 years ago in Aÿ. In 2005, the Bollinger family bought this neighbouring estate and set upon a resurgence for the brand, with a complete restoration of winemaking facilities and a bold new direction. This blend of 45/35/20 Chardonnay / Pinot Noir / Pinot Meunier was sourced from 70 crus. At blending, there are 120 different vats to work with, and the final cépage spent 3 years on lees. My bottle was disgorged January 2021, with 7 g/L. This is showing lovely development, with a darker hued yellow yielding toasted brioche, nougat, green and red apple, rainier cherry, with an expansive palate framed across a tight, lemon-laced lattice. Nice balance between rich and reined, drinking well now.Tasted: 06 May 2022Tasted by: Prices:
Champagne, FranceChampagne Ayala is one of the longer-established champagne houses, founded over 150 years ago in Aÿ. In 2005, the Bollinger family bought this neighbouring estate and set upon a resurgence for the brand, with a complete restoration of winemaking facilities and a bold new direction. This blend of 45/35/20 Chardonnay / Pinot Noir / Pinot Meunier was sourced from 70 crus. At blending, there are 120 different vats to work with, all fermented in stainless. The final blend spent 3 years on the lees, and was dosed with 7 g/L. Strawberry brioche kissed with cherry are wrapped with toast, padded with a cushion of lees, and brightened with lemony acidity. Friendly and fruity is a lovely wine best matched with lighter fare like mushroom or salmon dishes.Tasted: 31 October 2020Tasted by: Prices:
Champagne, FranceBrut Majeur is all about freshness and elegance. The blend is 40/40/20 pinot noir, chardonnay and pinot meunier. Ayala owns 14 hectares in the heart of the Grand Crus of Montagne de Reims, and its link to Bollinger provides even more quality fruit. It is fermented in stainless steel and spends 2.5 years on lees, plus rests in the cellar for at least three months after disgorgement with a dosage of only 7g/litre of sugar. The current release is a super lively citrus affair with subtle lees mixed with harmonious honey and green apple. A terrific bottle made by cellarmaster Caroline Latrive. Excellent concentration combines with persistence to cap an impressive finish. Try this with oven warmed cheese twists or freshly shucked oysters. Brut Majeur can also pair harmoniously with every course of a meal: white fish, shellfish, poultry, or a cheese platter.Tasted: 05 November 2019Tasted by: Prices:
Champagne, FranceMajeur averages at least three years of ageing on the lees with a dosage of only 7g/litre of sugar. The blend is 40/40/20 of chardonnay, pinot noir and pinot meunier, but it tastes more like a blancs de blanc showing a light nutty, toasted, baked apple nose with scents of white flowers. The attack is fresh but not aggressive with a drier, brut style finish. There is fine concentration and persistence on the finish with excellent acidity to keep it taut and precise. A flexible sparkler that is perfect in an apéritif role or you can take it to dinner white fish, shellfish, poultry or a cheese platter.Tasted: 09 December 2017Tasted by: Prices:
Champagne, FranceExpect a fine, persistent mousse. A toasty brioche, light nutty, baked apple nose with honey, cherry and anise scents. Very fresh, tight mousse palate, slightly foamy in a drier brut style. Honey, toasty, nutty, floral, raspberry, granny smith flavours. Good concentration and persistence on the finish with very good acidity. A terrific bottle of champagne for the price. The blend is pinot noir (45%), chardonnay (35%) and pinot meunier (20%).Tasted: 06 December 2013Tasted by: Prices:
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