Catherine Ronseaux Champagne Grand Cru Blanc de Blancs A Cramant 2015

Catherine Ronseaux Champagne Grand Cru Blanc de Blancs A Cramant 2015 is a refined, single-village expression of Chardonnay from one of Champagne’s most prized Grand Cru terroirs. Crafted exclusively from grapes grown in Cramant, this vintage Blanc de Blancs captures the precision, chalky elegance and tension that have made the Côte des Blancs legendary. It’s a Champagne for those who value finesse, purity and the nuance that only top Chardonnay can bring.

Tasting Notes
In the glass, this Champagne shows a luminous, pale gold color edged with fine green reflections and a persistent, ultra-fine bead of bubbles. The nose is detailed and layered, opening with fresh lemon zest, white flowers and crisp green apple, then deepening into notes of chalk, brioche, almond and a hint of white peach as it warms in the glass. On the palate, the 2015 vintage delivers both precision and generosity: a focused, saline backbone wrapped in creamy, well-integrated mousse. Expect flavors of citrus (lemon curd, grapefruit), pear, and stone fruit, framed by crushed chalk, toasted hazelnut and a delicate pastry note. The finish is long, mineral and mouthwatering, with a chalk-dust dryness that invites another sip. This vintage has the structure and acidity to age gracefully for several more years in a good cellar, gaining additional complexity, nuttiness and honeyed depth over time.

Production
This Grand Cru Champagne hails from Cramant in the Côte des Blancs, where pure chalk subsoils and cool exposures are ideal for Chardonnay, yielding wines of lift, tension and mineral precision. The fruit is hand-harvested at optimal ripeness to preserve freshness and balance, with strict selection in the vineyard and at the press. Vinification follows a classic Blanc de Blancs approach: gentle pressing of whole clusters, cool fermentation to protect aromatics and a period of maturation on the lees to build texture, complexity and fine mousse. Extended aging in bottle prior to release allows the wine to harmonize, integrating its fruit, minerality and autolytic brioche notes into a seamless, elegant whole.

Food & Serving
This Champagne is a natural match for refined, delicate dishes: think oysters on the half shell, caviar, scallop crudo, sushi and sashimi, or simply prepared white fish with citrus and herbs. It also pairs beautifully with goat cheese, fresh cheeses, tempura-style seafood and light poultry dishes with cream or mushroom sauces, where its acidity cuts through richness. Serve well-chilled but not ice-cold, ideally around 8–10°C (46–50°F), to allow the aromatics to fully express themselves. A gentle pour into white wine or tulip-shaped Champagne glasses is recommended; for young, structured bottles, a brief 15–20 minute rest in the glass, or a very short and careful decant, can help the wine open up.

Producer
Catherine Ronseaux represents the new wave of grower-producers in Champagne, focusing on precise, terroir-driven cuvées that highlight specific villages and crus rather than large-scale blends. Working in the prestigious Côte des Blancs, her emphasis on Chardonnay from top Grand Cru sites such as Cramant underlines the region’s reputation for producing some of Champagne’s most refined and mineral-driven wines. By combining traditional, hands-on vineyard work with thoughtful, small-lot winemaking in the cellar, the domaine aims to capture the purest possible expression of place, contributing to the growing recognition of grower Champagne as one of the most authentic and exciting segments of the region.

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