H. Blin Champagne Blanc de Noirs NV

***Silver at the IWC 2015***

The world's not short of Millers, think of Arthur, Glenn or Windy, but let's not forget the French one from Champagne. Pinot Meunier, with leaves quite downy, spreads itself round Champagne townies and Loire Valley villages like Moselle and Touraine.

The French thought it looked rather floury, so they named it ‘Miller’ (that's how Meunier translates to English speakers). And it makes a wine that tastes of toast and brioche so it's kind of right that Blin want us to sip this from our beakers.

For your wine can be audacious when your leaves look farinaceous so we recommend this highly to all foodie pleasure seekers!

The H. Blin co-operative was formed in 1947 in the village of Vincelles. In the immediate post-war period, cash was short and Henri Blin took it upon himself to convince 28 grower friends that joining forces and pooling resources was the only option in such dark times. Between them they had 16 hectares and hardly any money, and they bartered for equipment with bottles of Champagne. Co-ownership brought new motivation to the growers, and the co-operative grew, became successful and saved the community. It now has 100 growers with 110 hectares between them, all sited around Vincelles. The winery has seen considerable investment in recent years, resulting in a remarkably modern building and facilities, and awards from Decanter and the IWC.

Growers are paid on a scale commensurate with the sugar level and pH of their grapes, guaranteeing a commitment to producing the best fruit possible. All growers practice ‘lutte raisonée,’ whereby the use of pesticides and herbicides is kept to the bare minimum.

Grapes are harvested by hand, in accordance with the law, and are weighed, quality controlled and then pressed in large 8 tonne pneumatic presses, protecting the juice from oxidation before it is fermented. Alcohol fermentation and malolactic conversion taker place in stainless steel tanks using cultured yeasts. Secondary fermentation takes place in bottle, with at least 20 months cellaring (five months more than the legal minimum). The wine is disgorged three months before shipping, and no eggs or dairy are used at any stage in production.

Sebastien Barbier has lengthy experience with Pinot Meunier, a grape whose fresh fruit flavours can be difficult to preserve. Investment in the winery bore Pinot Meunier in mind, so Sebastien can now use the grape to produce some of the highest quality Champagnes in the Marne Valley.

The Blanc de Noir is heady with apple and pear aromas, which are balanced on the palate with strong overtones of soft brioche. Delicious with a creamy chicken stew, yet surprisingly appropriate to crème brulée.