Frerejean Frères, Premier Cru Blanc de Blancs Brut, Nv
Frerejean Frères, Premier Cru Blanc de Blancs Brut, Nv
- 75cl
- 12%
- White Sparkling
- Chardonnay
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Optimal drinking window: Now - 2030
About Frerejean Frères, Premier Cru Blanc de Blancs Brut, Nv
"One of the ultimate Blanc de Blancs on the market"
Richard Juhlin
A stunning champagne that is sure to delight: sweet and buttery flavours are balanced with refreshing green apple and hints of grapefruit. It was a real showstopper at its debut tasting in London and has continued its legacy as a firm favourite.
Made from 100% Chardonnay, this Blanc de Blancs has a satin texture with a plumper mouthfeel and slightly richer level of sweetness (whilst still being well within the Brut level). Only 3,000 bottles of this are made each year, each one a joy.
"Super silky and loaded with orchard fruits, alongside some toasty brioche notes from extended lees aging. A very elegant, excellent value Blanc de Blancs!"
Luke, Wine Guru
Smoked salmon blinis, a dollop of sour cream and some dill. Simple and delicious.
This champagne is drinking beautifully now, with the primary fruit perfectly integrated with the toasty complexity from lees ageing. The reserve wine component adds immediate depth that mimics longer bottle age. Over the next 2-3 years, expect the apple and citrus notes to soften further whilst the brioche and honey characteristics become more pronounced. By 2029-2030, it will reach full maturity with seamless integration but may begin losing some of its vibrant fruit freshness. This isn't a wine for long cellaring – its charm lies in its current generous expression.
What the critics say:
"Chardonnay from Cramant, Avize, and Premier Cru Grauves. 50% base wine (2012) and 50% reserve wines from 2008 and 2009. (The current release is based on 2013, with 50% reserve wines from 2010, 2011, and 2012.) Dosage below 8g/l. The reserve-wine component is operatic, giving opulence, creamy depth, and pashmina texture to the fruit. The fruit, meanwhile, heads toward the tropical but is neatly reined in by crisp candied-citrus and by oyster-shell minerality and sleek acidity that together give structure. Very attractive."
"The Frerejean Frères Blanc de Blancs Premier Cru is as tasty a champagne as I’ve had in yonks. Made from 100 per cent Côte des Blancs Chardonnay – largely from the 2013 vintage but using a sizeable proportion of reserve wines from 2010, 2011 and 2012 too – it’s in peak condition. With intricate notes of toast, honey, butter, cream and mango, it’s wonderfully stylish and satisfying (and comes in a gorgeously presented and packaged clear-glass bottle too). It’s a serious alternative to such mighty wines as, say, Ruinart Blanc de Blancs, and considerably cheaper. Gosh it’s good! "
"This particular champagne was incredible, with loads of nutty brioche on the nose as well as apples and orchard fruits. Its mouthfeel was far silkier, richer and plumper than any of the wines beforehand and as a small grower champagne, with a production of only 3000 bottles, this rivals any of the big brands for taste alone. We’re going as far to say it outstrips them. Sorry Ruinart but we’ve got a new favourite Blanc de blancs. (2016)"
Tasting Notes
AppearancePale gold with fine, persistent mousse and elegant effervescence.
NoseImmediately rich and inviting, with buttery brioche and toasted nuts leading the charge. Green apple and citrus peel provide freshness, whilst honey and cream add luxurious depth. There's a hint of deliberate oxidation that adds savoury complexity.
PalateRemarkably plump and silky for a Blanc de Blancs, with a creamy texture that coats the mouth. Sweet apple flavours balance grapefruit acidity, whilst the extended lees ageing brings toast, butter, and nutty autolysis. The richness never overwhelms thanks to crisp Chardonnay acidity running through the core.
FinishLong and satisfying, with honeyed richness and a savoury, mineral-driven conclusion.
Overall impressionA Blanc de Blancs that prioritises pleasure and generosity over typical precision, delivering remarkable depth and complexity.
Food Pairings
In Champagne, this style would pair beautifully with the region's rich charcuterie, particularly boudin blanc with its creamy texture echoing the wine's plumpness. Local Chaource cheese, with its creamy centre and chalky rind, creates a perfect marriage of textures and flavours. The traditional andouillette de Troyes, whilst challenging, finds harmony with the wine's richness and slight oxidative character. For special occasions, lobster thermidor or sole meunière showcase how this champagne handles rich, buttery preparations.
We think this wine would go well with
Serve well-chilled at 6-8°C to balance the richness without muting the complexity. Use proper champagne flutes rather than coupes to preserve the mousse and concentrate the aromatics. No decanting needed – this wine is all about immediate pleasure and the interplay between bubbles and richness. Open just before serving to capture the full impact of the brioche and butter notes on the nose.
The grapes come from Premier Cru vineyards in the Côte des Blancs, Champagne's heartland for Chardonnay. The chalky soils and cool climate typically produce wines of precision and minerality, but Frerejean Frères coaxes unusual richness from these sites. The chalk provides excellent drainage whilst retaining enough moisture for the vines, and the slopes offer optimal sun exposure for ripening.
Champagne Premier Cru indicates vineyards rated between 90-99% on the échelle des crus, placing them just below the Grand Cru sites. These vineyards command higher prices for their grapes and typically produce wines of greater complexity and ageing potential than village-level sites. The Côte des Blancs Premier Cru vineyards are particularly prized for Chardonnay, offering the chalky minerality that defines great Blanc de Blancs.
FAQs
What makes this Blanc de Blancs different from others?
Unlike most Blanc de Blancs that emphasise precision and minerality, this champagne is deliberately rich and plump, with buttery brioche flavours and a silky texture that's more generous than typical.
When should I drink this champagne?
It's at peak drinking now and will remain excellent until 2030. This isn't a wine for long cellaring – its appeal lies in its current rich, generous expression.
What food pairs best with this style?
Think rich, creamy dishes like smoked salmon blinis, lobster thermidor, or roast chicken with cream sauce. The wine's richness can handle substantial flavours whilst the acidity cuts through butter and cream.
How does it compare to big-name Blanc de Blancs?
Critics have compared it favourably to Ruinart Blanc de Blancs, offering similar quality at a lower price point. With only 3,000 bottles made annually, it's a genuine alternative to the grandes marques.
What's the ideal serving temperature?
Serve well-chilled at 6-8°C in proper champagne flutes. The cooler temperature balances the wine's natural richness whilst preserving the elegant mousse and concentrated aromatics.
Is this champagne worth the investment?
For lovers of rich, generous champagne, absolutely. It offers complexity typically found in much more expensive bottles, with the added appeal of small-production authenticity and distinctive style.
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