Clandestin : Boréal

Characteristics and Tasting Tips for Boréal by Clandestin

Tasting

Colour

Boréal presents a pale, brilliant hue enhanced by subtle coppery glints, characteristic of its production as a Blanc de Noirs. The effervescence is fine and persistent, forming a delicate bead of bubbles on the surface of the glass.

Nose

The nose unveils a nuanced aromatic palette, blending bready notes evoking lees ageing with touches of delicate red fruit. Hints of citrus bring freshness to the whole, while a touch of salinity lends the bouquet a mineral dimension.

Palate

On the palate, this champagne is generous in the ripeness of its substance while retaining remarkable tension. The precise, saline minerality structures the palate through to a long, mouth-watering finish that invites you to prolong the tasting.

Food and Wine Pairing

Boréal is an ideal companion to seafood, whether shellfish, crustaceans or delicate fish simply prepared. It also pairs very well with roast poultry enhanced with butter and fresh herbs, as well as with refined plant-based cuisine featuring citrus fruits and nuts.

Serving and Cellaring

Boréal is best enjoyed at a temperature between 10 and 12°C, in a tulip-shaped champagne glass that allows the bouquet to express itself fully. It can be enjoyed now, and its texture and tension also give it favourable ageing potential over several years of cellaring.

A Côte des Bar Champagne with Mineral and Saline Accents

The Estate

Champagne Clandestin is a small négociant house based in the Côte des Bar. It showcases meticulous parcel-by-parcel work, in collaboration with growers committed to viticulture attentive to the expression of their terroirs. The House's philosophy rests on precise vinification, designed to reveal the singularity of each origin and to craft champagnes with a pure, vibrant profile.

The Vineyard

Sourced from selected parcels in the Côte des Bar, Boréal expresses the distinctive character of this southern part of Champagne, where hillsides and chalky soils give rise to wines that are both generous and taut.

Vinification and Ageing

The vinification of Boréal reflects a precise approach, with particular care devoted to lees work and parcel expression. It follows the traditional method of Champagne, with a second fermentation in bottle and ageing on lees in bottle, which contributes to the finesse of the bubbles and aromatic complexity.

Grape Variety

This champagne is made as a single-variety wine from 100% Pinot Noir, vinified as a Blanc de Noirs.