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Chandon’s little known experiment – The Gauntlet 2011

April 11, 2016

Clearly I’m out of the loop when it comes to all things Chandon and such, but this special release Chandon ‘The Gauntlet’ Blanc de Noirs doesn’t seem to have had much fanfare around its release at all. Curious for a business as big as Moet Hennessy…

100% Pinot Noir from the Yarra Valley, the 2011 vintage was one year where plenty of makers had to take some risks to get ripe fruit, which is probably why this is named The Gauntlet. Fruit comes from sites up at Woori Yallock as well as the valley floor, picked at between 10.5-11.3 baume. It spends 40 months on lees, with final numbers of pH 3.2, TA 7.5g/L and RS 5g/L.

Very serious fizz it is too, with a very dry and firm that is driven by acidity in a spanking fresh style, though difficult to see the lees influence to soften the edges. It’s just a bit awkward, but the length and drive is right up at the top end of Aussie fizz. Anything but Champagne, but an elegant aperitif style. Best drinking: 2016-2025. 17.5/20, 91/100+. 12.5%, $55. Would I buy it? Just a fraction lean and firm for mine. Admirable style though.

Chandon The Gauntlet

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  • About me – Andrew Graham


    At 18 I started working in a small suburban bottleshop, largely to buy cheap beer. It was my first year of university, doing a degree that I didn't really like, and a liquor shop seemed like fun. Needless to say I discovered wine, my uni degree morphed into something completely different and wine/beer took over my life.

    Almost twenty years later and I currently spend my days wearing many (wine) hats, mostly as a writer, presenter and marketer.

    While wearing my writer cap I write features for the likes of National Liquor News, Gourmet Traveller WINE and the RAS plus I'm a Lifestyle FOOD channel wine expert. Read more about me here or get in touch to book your next wine event with me here.

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