Rare Champagne

Rare 2013 Bottle (0.75L) | Naked Bottle

Rare 2013 is a bright, radiant vintage. At first glance in the glass, it’s pure pleasure for the eyes, like a fresh, clear sky. Its luminous golden color foreshadows the radiant aromas it offers throughout the tasting. With this Vintage, Rare Champagne has succeeded in bringing special flavors to the brilliance of autumn. Rare in more ways than one: 2013 is the only October harvest in the last twenty years.

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“The Rare 2013 vintage has two facets that emerge as the tasting progresses. Carried by the tropical, mineral touch emblematic of Rare Champagne, it reveals a radiant elegance, at once saline, floral and gourmand. Its radiant freshness reminds me of a bright, comforting autumn sunshine”. Émilien Boutillat, Cellar Master at Rare Champagne.

Read more :
The year 2013: The year 2013 was shaping up to be a difficult one: winter would set the tone for this chaotic season, causing great anxiety about making the Vintage a success. Very long and freezing, with temperatures dropping to -12°C, it was also punctuated by a permanently humid atmosphere. The heat of summer and its exceptional sunshine seem more favorable. In two months, more than 800 hours of full sunshine, compared with the usual 416, mark an absolute record for the last sixty years. This hydric stress would have disrupted the vine cycle had it not been for light rainfall in early September, which supported grape development despite fairly sustained storm pressure. The vines endured yet another brutal change in climatic conditions in September and October: unexpectedly cool autumn weather set in, accentuated by strong winds, forcing a delay in the harvest. From September 24 to October 9, however, the harvest was generous in both quality and quantity.

To the eye

Rare Vintage 2013's effervescence is tinged with an intense, luminous light gold.

On the nose

Floral and spicy on the nose. Discreet and pure at first, it reveals itself in two stages, combining tonicity and elegance. It begins with delicate white flowers, a hint of black tea and citrus accents of kiwi and kumquat. On the second nose, notes of lime blossom, green tea and fern give way to aromas of white fruits such as greengage. Hints of chestnut honey, sweet spices, vanilla and marzipan complete this rich nose.

In the mouth

The dual personality of Rare Vintage 2013 is confirmed on the palate: silky and lively, gourmand and invigorating. Its ample attack reveals accents of meringue, whipped cream and marzipan. Next, kumquat, blood orange and kiwi add fresh tone. On the finish, the warm texture of Rare Vintage 2013 emerges as a gourmet treat, fragrant and smoky, punctuated by freshness and subtle bitters. Rare Champagne's emblematic signature of tropical minerality is expressed differently in Rare Vintage 2013, taut with fleshy, multiple amplitude.

Food & champagne pairings

Rare Vintage 2013 goes wonderfully with oysters and seafood, raw fish or ginger and lemon dishes. For example: a seafood platter, roasted scallops, kumquats and coriander pomegranate, lemon ginger apple juice, an aguachilé sea bass tartar, kiwi and cucumber, a ceviche of Saint-Pierre, pomegranate, olive oil and lemon, a lentil daal, yogurt and mint condiment, a lemon frosting.

Ideal operating temperature

To appreciate all its finesse and aromas, champagne should be enjoyed chilled (but not iced). Depending on the cuvée, the ideal serving temperature is between 8 and 12°C.

Potential of keeping

Radiant until 2040, then resplendent. Beyond its floral and spicy power and dual personality, the strength of this Vintage lies in its exceptional longevity. Its original discretion ensures long ageing, ideal for continuing to develop its rich, mineral, multi-faceted notes, while retaining its airy freshness.

Assembly :
70% Chardonnay, 30% Pinot Noir.

Vinification :

Exclusive use of “la cuvée”.
11 crus, 7 classified Grands Crus and 3 classified Premiers Crus Chardonnay: Villers-Marmery, Vaudemanges, Verzy, Ambonnay, Avize, Chouilly, Oger, Montgueux Pinot noir: Verzy, Verzenay, Ambonnay, Bouzy, Tauxières.
Complete malolactic fermentation.
Ageing on lees: 8 years minimum.
Aging time on cork: 1 year minimum.

Dosage :
9 g/liter