Champagne Collet

Art Deco Brut 1er Cru Champagne

9.133 ratings
9.08 pro ratings
Aÿ, Vallée de la Marne, Champagne, France
Chardonnay, Pinot Noir, Pinot Meunier
Duck, Shellfish, Goose, Mushrooms, Manchego & Parmesan, Game, Pork, Squash & Root Vegetables, Chicken, Turkey, Cheddar & Gruyere, Meaty & Oily Fish, White Fish, Shellfish, Crab & Lobster, Cream Sauces, Exotic Spices, Soft Cheese, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa
Top Notes For
Peter van den Besselaar

NV 40% chardonnay 40% pinot noir 20% pinot meunier 9 gram dosage 48 months sur lie

NV 40% chardonnay 40% pinot noir 20% pinot meunier 9 gram dosage 48 months sur lie

May 17th, 2019
Peter van den Besselaar

NV - good character with apple in smell and positive bitters

NV - good character with apple in smell and positive bitters

Apr 8th, 2018
Jules van Cruysen

Lively lemon brioche. Stunning acid, focused and long.

Lively lemon brioche. Stunning acid, focused and long.

May 13th, 2015
Francesco Schincaglia

Jeroboam, yes!!!

Jeroboam, yes!!!

Jan 1st, 2023
Taavi Davies

Rich and quite oaky — at FANI

Rich and quite oaky — at FANI

Feb 11th, 2022
Sylvain Rhainds

Très bien

Très bien

Oct 6th, 2021
Willie Carter

A pale lemon color in the glass with a plethora of fine, tiny bubbles. Floral aromatics attack on the nose with white flowers and very subtle gardenias. The citrusy notes come in waves with fresh peeled limes and lemons. Crisp apples and toasted nuts abound. The traditional bread notes come later but are simply fantastic.

Cream all over this. A fine mousse in the mouth and silky on the tongue. Crisp fruit and outstanding balance at this price point. More acid than expected but nice structure going on here. This is such a clean and bright champagne. It doesn’t let you see any flaws, they’re all covered up.

The brioche bread really stands out on the palate along with some smoke and pineapple. More citrus fruit comes to play in the form of quince fruit and peaches. Long, effervescent finish with more baked bread and nuts. Perfect for so many occasions, this is a fun one.

A pale lemon color in the glass with a plethora of fine, tiny bubbles. Floral aromatics attack on the nose with white flowers and very subtle gardenias. The citrusy notes come in waves with fresh peeled limes and lemons. Crisp apples and toasted nuts abound. The traditional bread notes come later but are simply fantastic.

Cream all over this. A fine mousse in the mouth and silky on the tongue. Crisp fruit and outstanding balance at this price point. More acid than expected but nice structure going on here. This is such a clean and bright champagne. It doesn’t let you see any flaws, they’re all covered up.

The brioche bread really stands out on the palate along with some smoke and pineapple. More citrus fruit comes to play in the form of quince fruit and peaches. Long, effervescent finish with more baked bread and nuts. Perfect for so many occasions, this is a fun one.

Sep 7th, 2020
Nachi Chick

very pleasant but flavorful

very pleasant but flavorful

Jul 17th, 2019
Christina

I adore this champagne blend; we've bought 6 bottles in the last year from our local shop for ~45USD. It is so incredibly floral and fragrant with a delicate buttery, biscuity finish. I love how fresh the fruit is- apple, pear, and plum- and how this fresh flavor is balanced by golden, warm baked marzipan and biscuit. The bubbles are delicate. I will always keep a bottle of this champagne on hand for a special occasion!

I adore this champagne blend; we've bought 6 bottles in the last year from our local shop for ~45USD. It is so incredibly floral and fragrant with a delicate buttery, biscuity finish. I love how fresh the fruit is- apple, pear, and plum- and how this fresh flavor is balanced by golden, warm baked marzipan and biscuit. The bubbles are delicate. I will always keep a bottle of this champagne on hand for a special occasion!

Jul 6th, 2019
Nickie Curry

Champange collet

Champange collet

Oct 4th, 2018