Dosnon Blanc de Noirs “Recolte Noire” 1.5l

Dosnon Récolte Noire is a sophisticated, dry Champagne, crafted exclusively from Pinot Noir grapes sourced from the revered vineyards in the Aube region of Champagne, France. This exceptional cuvée reflects the unique terroir of the Aube, highlighting Dosnon's commitment to expressing the distinct characteristics of its grape varieties and region through meticulous winemaking practices. The Récolte Noire, with its emphasis on Pinot Noir, offers a Champagne that is both powerful and elegant, encapsulating the essence of its origins and the artisanal quality for which Dosnon is known.

Arriving in Champagne, Davey Dosnon was impressed by Burgundy and decided to locate his wine house in Aube, 40 km from Chablis. As the taste of the wine, especially Recolte Blanche, shows, the terroir has more in common with Burgundy than Champagne. In Burgundy, Dosnon collaborates with Rossignol-Trapet, and in Champagne with Serge Mathieu and Moutard Père et Fils. The winery was founded in 2009. Dosnon owns two hectares of vineyards in Avira Lange, and in addition, he buys grapes from the 5 hectares of vineyards that are located next to his winery (therefore they have N.M. status). 50,000 bottles are produced annually. All champagne is fermented in small, previously used barriques, and then aged for 20–45 months. The habit of aging wine in barriques also comes from Burgundy.

The tasting notes of Dosnon Récolte Noire reveal a complex bouquet of ripe red fruits, notably cherries and strawberries, complemented by delicate hints of toast and brioche, reflecting its aging on lees. The palate is rich and full-bodied, with a fine mousse and a crisp acidity that leads to a long, refined finish, showcasing the balance and depth of this Pinot Noir-driven Champagne.

This Champagne pairs wonderfully with robust dishes such as roasted duck or venison, where its structure and depth can stand up to the richness of the meat, enhancing the flavors of both the food and the Champagne. It also complements the simplicity of sushi and sashimi, where its acidity and fruitiness cut through the richness of the fish, creating a harmonious and elevated dining experience.