Fr En
Millésime
2006
Sunny
Rare Millésime 2006 is both exotic and fresh, mature and warm. Its almost paradoxical mineral and opulent tautness offers substantial potential for expression.
2007 2002
Tasting note
On the eye: Iridescent green gold
Bearing witness to a sun-filled year, Rare Millésime 2006 glows with an iridescent yellow-green gold. Delicate, dynamic bubbles glisten in this flaxen brilliance.
On the nose: Tropical and distinguished
Rare Millésime 2006 first offers a generous honeyed and exotic nose. The fragrances of crisp mango, cocoa, coffee, tropical fruits, lend the vintage a sophisticated vitality. The scent of jasmine tea paves the way for a gradually emerging minerality. Aromas of dried apricot and pink peony foreshadow a slightly vegetal structure, where vanilla, yellow kiwi and exotic spices bloom.
On the palate: Infinitely rich and inviting
In the exceptionally long finish hints of mocha and cocoa confirm the fine Rare Millésime 2006 minerality.
Dried apricots, sweet spices, citron lime, accents of crisp honeyed pastries and Espelette pepper envelop the palate with an exotic and smoky warmth. Testifying to its solar generosity, this depth underscores the wine’s taut freshness and foreshadows a magnificent longevity.
Weather: Contrasting
Following a cold winter with abundant snowfall succeeded by spring thunderstorms, and a hot summer, in August, the temperatures cooled and heavy rains threatened the grapes’ maturity. In September, the heat thankfully came back to encourage the harvest.
FOOD PAIRING
Green asparagus, warm potato espuma
Grenadine of veal with langoustines
AGEING POTENTIAL
Drink until 2030-2035.
Blending : 70% chardonnay - 30% pinot noir
Awards
GOLD
International Wine Challenge 2019
GOLD
Decanter World Wine Awards 2019
GOLD
Mundus Vini - The grand International Wine Award 2019
CHAMPION SPARKLING
International Wine Challenge 2019
VINTAGE CLASSIC BLEND CHAMPAGNE TROPHY
International Wine Challenge 2019
96/100
Wine Spectator 2019
PLATINE & BEST IN SHOW - 97/100
Decanter Wine Asia Awards 2019
#RAREPAIRING
Clic on the images below to discover some pairings for this vintage
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Appetizer
Broccoli hummus
 
  1. Cut a broccoli, taking care to peel the stalk well
  2. Cook in heavily salted water, mix with tahini and olive oil
  3. Adjust the seasoning and serve in a raw broccoli
  4. To eat, take the tops and dip them in the hummus
Starter
Fried poivrade artichoke, Roquefort cream
 
  1. Peel the poivrade artichokes and cook them al dente in a white court-bouillon (flour, water, lemon, salt). Drain well and dry
  2. Reduce the thick cream by a third and add generously-peppered Roquefort
  3. Fry the artichokes
  4. Grate a raw artichoke at the very last moment, add lots of lemon juice and dress immediately
Main course
Red mullet in squid ink, aubergine ravioli
 
  1. Lift up the mullet and make an incision
  2. Prepare the squid while saving the ink, insides, fins and tentacles for the jus
  3. Brown the edges of the mullet with the squid trimmings, moisten with white wine and reduce. Add the squid ink 
  4. Steam the aubergine strips 
  5. Garnish with aubergine caviar (salted aubergine cubes, grilled in olive oil, oven-roasted with garlic and thyme then mixed and seasoned with Espelette pepper)
  6.  Sear the mullet and dress to taste
Plat vegan
Morel giboulée
 
  1. Wash the morels well, peel them if necessary, then put them on a low heat with lightly-salted butter and a chopped shallot
  2. Take them out and stuff them with a button mushroom duxelles (garlic, parsley and chopped button mushrooms, stewed in white wine)
  3. Glaze the morels with the mushroom juice in the butter
  4. Garnish with a few button mushrooms, parsley and chives, pepper generously
  5. Serve with croutons
 
Dessert
Anais strawberries, pistachio Genoa bread
 
  1. Make the pistachio Genoa bread (50 g flour, 100 g pistachio paste, 100 g almond paste, 5 eggs, 80 g butter, baking powder, fleur de sel)
  2. Bake in thin layers
  3. Make a light pistachio cream (50 cl milk, 125 g sugar, 2 eggs, 3 egg yolks, 40 g corn starch, 20 g pastry flour, 300 g whipped cream, 50 g pistachio paste)
  4. Assemble the dessert by layering the Genoa bread, light cream, strawberries and pistachio fragments
  5. Assemble at the last moment to preserve the different textures and temperatures 
 
Appetizer
Broccoli hummus
 
  1. Cut a broccoli, taking care to peel the stalk well
  2. Cook in heavily salted water, mix with tahini and olive oil
  3. Adjust the seasoning and serve in a raw broccoli
  4. To eat, take the tops and dip them in the hummus
Starter
Fried poivrade artichoke, Roquefort cream
 
  1. Peel the poivrade artichokes and cook them al dente in a white court-bouillon (flour, water, lemon, salt). Drain well and dry
  2. Reduce the thick cream by a third and add generously-peppered Roquefort
  3. Fry the artichokes
  4. Grate a raw artichoke at the very last moment, add lots of lemon juice and dress immediately
Main course
Red mullet in squid ink, aubergine ravioli
 
  1. Lift up the mullet and make an incision
  2. Prepare the squid while saving the ink, insides, fins and tentacles for the jus
  3. Brown the edges of the mullet with the squid trimmings, moisten with white wine and reduce. Add the squid ink 
  4. Steam the aubergine strips 
  5. Garnish with aubergine caviar (salted aubergine cubes, grilled in olive oil, oven-roasted with garlic and thyme then mixed and seasoned with Espelette pepper)
  6.  Sear the mullet and dress to taste
Vegetarian dish
Morel giboulée
 
  1. Wash the morels well, peel them if necessary, then put them on a low heat with lightly-salted butter and a chopped shallot
  2. Take them out and stuff them with a button mushroom duxelles (garlic, parsley and chopped button mushrooms, stewed in white wine)
  3. Glaze the morels with the mushroom juice in the butter
  4. Garnish with a few button mushrooms, parsley and chives, pepper generously
  5. Serve with croutons
Dessert
Anais strawberries, pistachio Genoa bread
 
  1. Make the pistachio Genoa bread (50 g flour, 100 g pistachio paste, 100 g almond paste, 5 eggs, 80 g butter, baking powder, fleur de sel)
  2. Bake in thin layers
  3. Make a light pistachio cream (50 cl milk, 125 g sugar, 2 eggs, 3 egg yolks, 40 g corn starch, 20 g pastry flour, 300 g whipped cream, 50 g pistachio paste)
  4. Assemble the dessert by layering the Genoa bread, light cream, strawberries and pistachio fragments
  5. Assemble at the last moment to preserve the different textures and temperatures 
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