Ayala Rose Majeur NV

Pop down your local speak easy, grab your Charleston shoes and prepare yourself for some in-depth discussions about the frailties of the League of Nations because we’re heading back to the roaring 20s. "Watch out for that Al Capone, he's a bad egg!"

Ayala was the Champagne of the 20s, in fact, without it there's a good chance the 20s would've just stayed in bed and waited for the hippies to arrive 40 years later. Ayala's fresh and fruity house style went down wonderfully with the folks on both sides of the Atlantic discovering disposable income.
After a few years of relative dormancy, Ayala is back swinging, now under the ownership of Bollinger. With wines such as this, bursting with fresh flavours of red gooseberry, raspberry, brioche and baking spice it might be time to practice your Flea Hop.

Champagne Ayala is one of the longest-established champagne Houses; it has been based in Aÿ, at the heart of the great champagne vineyards, since it was founded over 150 years ago. Independent and family-owned, it is still today the archetype of a great and historic House, producing top quality wines which are enjoyed throughout the world for their freshness and elegance. It is this influence that has led to Ayala’s drier House style and it remains known today throughout the world for its fresh and elegant wines.

The 1920s were a remarkable golden age during which Champagne Ayala produced over a million bottles each year, ranking the House amongst the top brands in and became the official supplier to the royal courts of England and Spain. Champagne Ayala has always been a small, independent and family-run business. After the Second World War the House went through a rather quiet period as its leaders occupied important positions in Champagne trade associations. In 2005 the Bollinger family bought this fine estate, with the intention of restoring it to its former glory. This was the start of a resurgence for Champagne Ayala, with complete restoration of winemaking facilities and the arrival of new staff. The House employs today about 15 people, keeping the family spirit of its origins.

Every stage of winemaking is carried out on location, from vinification to shipping, not to mention ageing, riddling, disgorgement, labelling and conditioning. The two kilometres of caves are home to almost 2.5 million bottles, slowly maturing in the centuries-old cellars dug out of Aÿ’s chalky hillsides.

Born in Reims in 1975, Caroline Latrive received her National Oenology Diploma in 1999, followed by a master’s degree in oenology in wines from Champagne in 2005. She joined Champagne Ayala in 2006, watchfully learning about the House’s expertise in winemaking, before being appointed as Cellar Master in 2011. Today, she carefully ensures that the House style is maintained by focusing on quality rather than quantity.