Champagne Jacques Selosse's "La Côte Faron" is an extraordinary blanc de noirs, composed exclusively of Pinot Noir sourced from the renowned village of Aÿ. As a non-vintage cuvée, it embodies the philosophy of Anselme Selosse, blending reserve wines with a more recent base year to deliver both freshness and complexity. The grapes are cultivated on steep, chalky slopes that foster optimal ripening and lend a deep minerality to the wine. In the cellar, Selosse employs a unique solera system and extended lees ageing, resulting in a Champagne that pairs the vivid power of Pinot Noir with the intrigue of oxidative notes and remarkable depth. Expect an aromatic profile that brims with ripe orchard fruits, honeyed brioche, roasted nuts, and subtle spice, all underscored by the house’s trademark savoury salinity and precision.
Champagne as a region boasts a fascinating heritage, marked by centuries of winemaking tradition. The cool continental climate, tempered by Atlantic influences, ensures slow ripening and preserves the crucial acidity in the grapes. Soils rich in chalk amplify finesse and structure, allowing for the development of ageworthy, characterful wines. The village of Aÿ, classified as Grand Cru, has long been esteemed for producing bold, structured Pinot Noir, a hallmark evident in Selosse’s approach. This blend of history, unique terroirs, and innovative craftsmanship has propelled Champagne to its status as the world’s leading sparkling wine-producing region.
La Côte Faron’s generosity and intricate palate make it a stellar companion to boldly flavoured dishes. Classic pairings include roasted poultry—such as a herb-stuffed guinea fowl—duck breast with cherry sauce, or even a richly textured mushroom risotto. For a regional touch, consider Champagne’s local delicacy: andouillette sausage, or simply indulge with matured comté and nut-based amuse-bouches.
To appreciate its complexity and nuance, La Côte Faron should be served slightly warmer than most Champagnes, ideally at 10-12°C. Use a tulip-shaped glass to allow the bouquet to evolve and fully express its dazzling layers through the tasting experience.
