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Marks and reviews
Alfred Gratien founded the eponymous house in 1864. Located in Épernay, in the heart of the Champagne region, the Alfred Gratien House has always advocated the meticulous selection of the grapes, vinification in barrels and limited volumes in order to preserve the original character of the terroir and to bring out all the freshness of its wines.
The know-how of the Alfred Gratien Champagne House has been passed down from father to son for several generations and contributes to the unique style of each champagne.
The Alfred Gratien House looks after a vineyard of 1.56 hectares situated on two exceptional Premiers and Grands Cru terroirs in the Champagne region: the Côte des Blancs and the Montagne de Reims. The house completes its supplies by acquiring grapes from over sixty long-standing and loyal winegrowers who have worked with the house for generations.
Comprising 5 vintages, Alfred Gratien's Cuvée 565 Brut is a refined invitation to discover the aromatic nuances of five consecutive years, from 2007 to 2011.
Vinification and ageing
The harvested grapes undergo a rigorous selection process before being vinified and then aged in 228-litre oak barrels. Malolactic fermentation is not carried out in order to preserve the integrity of the fruit. Following its bottling in 2012, Cuvée 565 has been aged on laths for 6 years.
Pinot Noir (35%).
Delicate effervescence, the colour reveals subtle yellow-green reflections.
Intense and expressing the maturity of this champagne, the nose reveals fragrances of cooked fruit, hazelnut, acacia honey, praline, toast and candied citrus fruit. When aerated, the bouquet reveals all its complexity through delicious tertiary aromas.
A creamy attack precedes a dense and lively palate, with very fine tannins. A delicious smoothness weaves into a finish that harmoniously combines power, salinity and precision.
For optimal tasting experience, serve between 10 and 12°C in a fairly wide flute.
Food and wine pairing
Alfred Gratien's Cuvée 565 Brut will pair with fish (Saint Pierre), suckling veal, Bresse chicken served with mushrooms or even 24-month-old Parmesan cheese.
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