# Champagne Roland Champion Spécial Club Blanc de Blancs Grand Cru (2021)

- **Producer:** Champagne Roland Champion
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €65
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** lemon, grapefruit, pear, peach, blossom, brioche, bread, toast, butter, almond, honey

## About this wine

Champagne Roland Champion is a historic, family-run grower-producer (Récoltant-Manipulant) based in the Grand Cru village of Chouilly in the Côte des Blancs. The family has grown grapes in the region since the 18th century, with André Champion establishing the house in 1929. Today, the estate is run by the third and fourth generations of the family. As a prominent member of the prestigious Club Trésors de Champagne (the 'Special Club'), Roland Champion only releases this cuvée in exceptional vintage years, subject to rigorous blind tastings by a panel of peer oenologists to ensure it represents the pinnacle of their terroir.

## Interesting facts

- Roland Champion took over the family estate in 1951 at just 16 years of age following his father's untimely death.
- To bear the 'Special Club' label, the wine must pass two rigorous blind tastings by a panel of peer oenologists.
- Sourced exclusively from the family's oldest Grand Cru Chardonnay parcels in Chouilly, averaging 40 years of age.

## Food pairing

The high acidity and fine, creamy mousse of this Blanc de Blancs cut through rich, buttery textures like lobster and risotto, while its intense chalky minerality beautifully mirrors the briny freshness of oysters and raw shellfish. The low dosage ensures it remains crisp and refreshing alongside delicate seafood.

## Wine making process

This prestige cuvée is crafted from 100% Chardonnay sourced exclusively from the family's oldest Grand Cru parcels in Chouilly, which average 40 years of age. Following a strict manual harvest, only the first-press juice (la cuvée) is selected. Fermentation takes place entirely in temperature-controlled stainless steel tanks to preserve the pristine fruit and chalky mineral expression of the terroir, avoiding any oak contact. Full malolactic fermentation is carried out to round out the high natural acidity. The wine is bottled for secondary fermentation and aged on its lees for four years in the family's natural chalk cellars before being disgorged with a low dosage of 4 g/L.