Description
Although having a long history dating back to 1860, the Marques Champagne House Ayala has had little recognition in Australia. We are fortunate now that with a 2005 acquisition by their neighbour 'Bollinger' a more concerted effort is being made to bring the wines to a wider audience. We were fortunate enough to see the range recently and felt compelled to share the experience.
It is apparent that Bollinger have long admired the quality and ideals that the smaller Ayala represented for many years. The fact that they both share the practice of aging their wines under cork while on lees only clarified this. One of the first changes initiated was the lowering of dosage used across the range. The use of low dosage throughout was a highlight and exagerated the high quality fruit and some extended time on lees.
They introduced a 'Zero Dosage' version of the NV Brut Majeur with such great acclaim at Vinexpo 2005 that the wine has become a new signature for the house. This brave move of showing your house style naked,(it's like the confidence knowing you are sending a totally naked Elle McPherson at her best out on a catwalk and knowing she won't look to some like a naked Dame Edna with ugly bits sticking out where they don't belong) was rewarded in March 2006 when Steven Spurier of Decanter Magazine voted it 'Best Sparkling Wine'.
Although this wine is the same make up of the Zero Dosage, it shows quite differently with the addition of only 8.5g/l of dosage. The richness and roundness of the Pinot and the freshness of the Chardonnay components seem more exagerated in a plush delicate manner now with a some hints of white florals and honeysuckle. The wonderful fruits are long, refreshing and pure. A new house Champagne has arrived for me! Andrew Lincoln
Tyson Stelzer gives it 92 points and says.....
Here's a lesson in the importance of dosage. Line this wine up alongside the Brut Nature and you'll be amazed at just what a difference 9g/L of sugar can make. This is a low level of dosage, anyway, and it certainly doesn't make the wine sweet; instead it coaxes out its perfume with notes of honey, preserved lemon and brioche and it draws out the length of the palate. Pinot noir leads the charge here (two-thirds of the blend), nicely balanced with the clean, lively influence of chardonnay (one-quarter) and a touch of meunier to add fruit impact. After more than two-and-a-half years on lees, it's well integrated, with the right balance between mineral structure, elegant fruit and just the right level of dosage.
It is apparent that Bollinger have long admired the quality and ideals that the smaller Ayala represented for many years. The fact that they both share the practice of aging their wines under cork while on lees only clarified this. One of the first changes initiated was the lowering of dosage used across the range. The use of low dosage throughout was a highlight and exagerated the high quality fruit and some extended time on lees.
They introduced a 'Zero Dosage' version of the NV Brut Majeur with such great acclaim at Vinexpo 2005 that the wine has become a new signature for the house. This brave move of showing your house style naked,(it's like the confidence knowing you are sending a totally naked Elle McPherson at her best out on a catwalk and knowing she won't look to some like a naked Dame Edna with ugly bits sticking out where they don't belong) was rewarded in March 2006 when Steven Spurier of Decanter Magazine voted it 'Best Sparkling Wine'.
Although this wine is the same make up of the Zero Dosage, it shows quite differently with the addition of only 8.5g/l of dosage. The richness and roundness of the Pinot and the freshness of the Chardonnay components seem more exagerated in a plush delicate manner now with a some hints of white florals and honeysuckle. The wonderful fruits are long, refreshing and pure. A new house Champagne has arrived for me! Andrew Lincoln
Tyson Stelzer gives it 92 points and says.....
Here's a lesson in the importance of dosage. Line this wine up alongside the Brut Nature and you'll be amazed at just what a difference 9g/L of sugar can make. This is a low level of dosage, anyway, and it certainly doesn't make the wine sweet; instead it coaxes out its perfume with notes of honey, preserved lemon and brioche and it draws out the length of the palate. Pinot noir leads the charge here (two-thirds of the blend), nicely balanced with the clean, lively influence of chardonnay (one-quarter) and a touch of meunier to add fruit impact. After more than two-and-a-half years on lees, it's well integrated, with the right balance between mineral structure, elegant fruit and just the right level of dosage.