Ayala Brut Majeur Champagne NV 750ml

Product Info

Terroir
Ayala Brut Majeur is rooted in the Grand Cru and Premier Cru vineyards of the Montagne de Reims, Vallée de la Marne, and Côte des Blancs, the historical heartlands of Champagne. The chalk-rich soils of these regions, formed from ancient marine sediment, provide exceptional drainage and impart the signature minerality and tension that define Ayala’s house style. The cool, northerly climate and moderated sunlight allow for slow ripening, preserving the fresh acidity and lifted aromatics of the wines. Ayala’s emphasis on Chardonnay—sourced largely from the Côte des Blancs’ chalk-laden slopes—guides the expression toward finesse and clarity, while Pinot Noir contributes structure and depth and Pinot Meunier rounds the blend with fruit tone and approachability. The NV expression is built from multiple vintages, ensuring consistency in personality while fine-tuning complexity and balance.

Winemaking & Technical Notes
Ayala is known for its low-dosage, dry, and precise style, a philosophy dating back to its 19th-century origins and reinforced by its current stewardship under the Bollinger family. The Brut Majeur is typically composed of 55% Chardonnay, 30% Pinot Noir, and 15% Pinot Meunier, Fermentation takes place in stainless steel to retain vibrancy and definition. Aged for a minimum of 30 months on the lees, the wine develops subtle texture and complexity without overt creaminess. The dosage is low (around 6 g/L), emphasizing purity and tension rather than sweetness or roundness. The result is a Champagne with a linear frame, lifted aromatics, and a clean, mineral-driven finish—true to Ayala’s hallmark elegance.

Tasting Notes
The Ayala Brut Majeur pours a bright, pale gold with a fine, persistent bead. Aromatically, it offers a layered and delicate profile: lemon cream, crisp green apple, and white pear, interwoven with notes of chalk dust, jasmine, and almond blossom. Subtle brioche and honeyed tones emerge with air, a quiet imprint of extended lees aging. On the palate, the wine is dry, sleek, and finely balanced, with flavors of citrus, fresh orchard fruit, and white stone, supported by a chalky mineral line that lends both structure and lift. The mousse is refined and gentle, gliding without heaviness. The finish is clean, saline, and long, echoing citrus zest and crushed shell—a study in precision and restraint.

Food Pairing & Service
Serve well-chilled at 48–52 °F (9–11 °C) in a tulip-shaped Champagne glass to highlight both aromatic complexity and mousse refinement. Its subtlety and balance make it highly food-versatile, pairing seamlessly with oysters, sashimi, scallop carpaccio, and goat cheese with honey and herbs. It also complements spring vegetables, poached sole with citrus beurre blanc, and roast chicken with thyme. For a simple yet perfect match: salted Marcona almonds and fresh radishes with sea salt. While designed for immediate pleasure, the wine can gain further toast and hazelnut depth over 2–4 years of cellar aging