Alfred Gratien Brut NV


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The pale yellow hue of this wine's robe is complemented by its lively effervescence. The bubbles are small and quick to rise to a fine mousse. The nose is moderately intense yet complex. The sweet pastry, biscuit and orchard fruit notes are followed and enhanced by hints of citrus, white flowers and fresh butter. The initial taste is clean: this is a very silky and sparkling wine whose sugar content works well with its body. There is a certain chalky minerality and the texture is smooth. It is characterful without being overbearing. The finish is crisp, with a slight mineral undertone, and long at 6 to 8 seconds. It leaves an excellently balanced acidic aftertaste, with a sugar component that is undeniably pleasing on the palate. Its balanced qualities mean it can be paired quite liberally. Avoid anything too salty, sugary, fatty or spicy, opting instead for balance. Ideal for your savoury or sweet-and-sour hors d'œuvre, and for apéritifs.
Category Sparkling Wine
Country France
Region Champagne
Brand Alfred Gratien
Alcohol/vol 12%
  • ws90

Wine SpectatorBold and assertive, showing slightly smoky, nutty accents to the ripe, layered fruit flavors. Distinctive in aroma, and crisp but lingering on the finish. 16,000 cases made.

October 30, 1996
  • wa88

Wine AdvocatePure, ripe and intense on the pretty elegant nose, which delivers flavors of brioche, pain aux raisins and vanilla, the barrel-fermented Alfred Gratien NV Brut is a remarkably good Champagne. Based on the 2010 vintage and 30% reserve wines, the current cuvée blends 50% Pinot Noir and Meunier and 50% Chardonnay. Fresh and well structured, with fine tannins and a nice minerality, this is a lovely, round and refined Brut with a pretty complex finish. The wine was disgorged in December 2015 with ten grams of dosage (L16018 ).

Stephan Reinhardt, June 2016
  • we87

Wine EnthusiastA dry, tight style of wine, with fresh grapefruit and lime flavors. It could do with some bottle age to allow the fruit to shed some of its intense acidity.

Roger Voss, July 1, 2009