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    Champagne Laherte Frères Rosé de Meunier NV

    Champagne Laherte Frères Rosé de Meunier NV

    Sale price
    $95.99
    Regular price
    $95.99

    It's a blend of Meunier done three ways Firstly, 60% of the fruit is pressed off in the traditional way, making a white wine (40% of this being reserve wines aged in barrels). Then 30% of the blend is made as a saignée (macerated) rosé and the remaining 10% is made into a full-blown red wine. The fruit comes from vines with an average age of 25 years, and more than 40 years for the parcels that produce the red wine. The wines are fermented and aged in a variety of vessels - vats, foudre and old demi-muid barrels - before being transferred to bottle for secondary fermentation. In simple terms this is simply a delicious, complex and winey rosé, packed with red jube and grenadine fruit and iodine freshness. It's a blend of Meunier done three ways Firstly, 60% of the fruit is pressed off in the traditional way, making a white wine (40% of this being reserve wines aged in barrels). Then 30% of the blend is made as a saignée (macerated) rosé and the remaining 10% is made into a full-blown red wine. The fruit comes from vines with an average age of 25 years, and more than 40 years for the parcels that produce the red wine. The wines are fermented and aged in a variety of vessels - vats, foudre and old demi-muid barrels - before being transferred to bottle for secondary fermentation. In simple terms this is simply a delicious, complex and winey rosé, packed with red jube and grenadine fruit and iodine freshness.

    Region

    Champagne is a region that has undergone profound change in the last few decades. We are finally treating it as a wine instead of a celebratory splurge, the farming has improved exponentially and the explosion of grower Champagnes has lead to increased diversity of style across the region. Of course the ‘Grand Marques’ remain and their prestige cuvees still command a premium, but at the grower end of the spectrum, great purity and value can be found wherever you look. It has always been a region where blending across different vineyards to achieve a house style had been refined to an artform, despite the profundity of Krug’s Clos du Mesnil and Clos d’Ambonnay, many Champenois consider their Grand Cuvee to be their greatest wine. That said, today we are seeing an increasing number of single-vineyard wines and the deep-dive into the regions terroir such as the exciting Côteaux Sud d'Epernay continues. Local Knowledge: A visit to Jacques Selosse and a meal at their restaurant, ‘Les Avisés’ is akin to a religious experience.

    Specifications

    • Varieties

      Chardonnay Blend
    • Vintage

      NV
    • Vegan

      No
    • Closure

      Cork
    • Bottle Size

      750ml

    Food Pairings & Recipe

    Food Pairing

    Potato Latkes

    Potato Latkes with Simon Johnson

    INCREDIENTS

    600 g Desiree (or frying) Potatoes
    2 eggs, lightly beaten,, Kangaroo Island Free Range Eggs, available in stores
    1 heaped tbsp plain flour (optional)
    Tasman Sea Salt
    black pepper to taste
    1 cup vegetable oil

    To Serve

    Your choice of Caviar, ARS italica, Black Pearl, Tsar Nicoulai, Gourmet House

    Tribehou Crème Fraîche

    METHOD

    1. Peel and grate the potatoes. Place in a colander for 15 minutes to drain.
    2. Squeeze the grated potato with your hands to remove any liquid. Wrap and then wring in a tea towel (dish towel) or paper tower to remove any residudal liquid.
    3. Tip the potato into a large bowl. Add the eggs and flour, if using, then season generously with salt and pepper. Mix well.
    4. Add enough oil to a large frying pan to reach a depth of about 5 mm - 1 cm (1/4 - 1/2 inch). When the oil is hot, carefully add teaspoons of the potato mixture to make small round potato cakes.
    5. Flatten them slightly. Fry the latkes over medium heat for a few minutes on each side until deep golden brown. Drain on paper towel. Serve hot or at room temperature with your choice of caviar, including Smoked Salmon Caviar by Gourmet House. Black Pearl Siberian Caviar, White Sturgeon by Tsar Nicoulai and Imperial Oscietra by ARS Italica. Makes 40 Latkes

    www.simonjohnson.com

    Black Pearl Siberian Caviar, White Sturgeon by Tsar Nicoulai and Imperial Oscietra by ARS Italica. Makes 40 Latkes

    Expand recipe

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    Regular price
    $575.94
    Case(s) of 6
    $95.99 per bottle
    $95.99 per bottle