Champagne Salima & Alain Cordeuil
Clair Obscur R12 Magnum

Champagne Clair Obscur by Salima & Alain Cordeuil is the result of blending 55% Chardonnay, 45% Pinot Noir from the best grapes of the 25-30 year old vineyards (lieux-dits) Les Charmottes and La Commelle Blet, located in Noé-les-Malletts village. Harvest 2012, no final dosage for this fresh and full-bodied Champagne.

Golden yellow colour with an intense straw yellow hue. Fairly dense and bright appearance; the bubbles are fine. The nose has nuances of toasted bread and acacia honey; yellow-fleshed fruits such as peach and apricot and citrus fruits of pomelo and lemon; quince and almond; the flowers are those of hawthorn. Final smoky limestone notes. The palate is rich and fresh. Creamy effervescence, full-bodied and fleshy fruitiness, underlined by the citrusy acidity of lemon and pomelo; balanced marly-calcareous minerality, iodized saltiness, tactile breadth and length on the palate. The finish is slender, compact and concentrated, suggesting a promising future.

Champagne Salima & Alain Cordeuil

Four hectares in the Côte des Bar for Domaine Salima & Alain Cordeuil, husband and wife who, since 2011, have been making their own Champagne, producing around 10,000 bottles a year. The philosophy of the Domaine is to transmit all the power of their land, respecting organic farming and giving their wines as much natural imprint as possible. All the vineyards and wines have been certified organic since 2015; the wines are produced naturally with strictly spontaneous fermentation and there is no or very little use of sulphur dioxide.

Salima & Alain Cordeuil attach great importance to time and the natural cycle, and this vision is reflected in all stages of production. The vines are given time to regenerate after the harvest, thus respecting their vegetative rest; the grapes are given time to ripen, to fill with sugar, to be harvested at the best time and to offer musts with a good balance, always naturally, thanks to the indigenous yeasts. Time for the wines to mature for a long time on their lees so that they can reflect their terroir and climate; time for the cuvées to age in the cellar, at least 4-5 years, to express all their character and vintage.