CHAMPAGNE COLLET ESPRIT COUTURE 1Er Cru MILLESIME 2012

CHAMPAGNE COLLET ESPRIT COUTURE 1er Cru MILLESIME 2012 WINEMAKER: Sebastien Walasiak REGION: Aÿ, France VARIETALS: Chardonnay (60%), Pinot Noir (40%) MATURATION: Aged seven years in 100-year-old chalk cellars DOSAGE: 8.0 g/L VINEYARDS & WINEMAKING: Champagne Collet’s vineyard sources are in Premier and Grand Cru villages that reflect the diversity of Champagne’s terroirs. The fruit comes from 850 growers spread over 160 different crus (there are a total of 320 crus in Champagne). However, winemaker Sebastien Walasiak uses no more than 10% of the overall vineyard yields. Sebastien blends the base wines of the classic Champagne varieties from hundreds of individual vineyards and several vintages – vital, because blending is the ultimate art of Champagne and is the key to maintaining Champagne Collet’s incomparable house style. The wines are aged far beyond the minimum requirement in the winery’s 100-year-old chalk cellars resulting in softer wines needing less dosage. TASTING NOTES: A rare vintage assemblage of just 11 Premier and Grand Cru villages in the low-yielding vintage of 2012. Champagne Collet meticulously sourced the grapes from Grand Cru villages such as Avize, Chouilly and Cramant Aÿ, and Verzy and Mailly- Champagne to produce this inaugural wine. Initial notes of butter, grilled hazelnut, cardamon, lime and verbena. With air, apricot, blackcurrant, plum and biscuit notes are revealed as well as hints of nougat, pineapple and toasted bread. The palate is supple, fresh and fruity, sustained by lemon-like acidity. The mid-palate shows a chalky minerality that provides weight and texture. Fruit and mineral matters are finely stitched and the wine has a prolonged finish of rare intensity. ABOUT CHAMPAGNE COLLET: The boutique house of Champagne Collet is located in the heart of Aÿ, one of Champagne’s 17 Grand Cru villages and a UNESCO World Heritage Site. Since 1921, Champagne Collet has produced elegant and regionally distinctive cuvées from Grand Cru and Premier Cru vineyards. Their wines are centered on gastronomy and capture the artistic and joyful spirit of the Art Deco period. CHAMPAGNE FRANCE Paris www.obcwines.com @obcwines @oldbridgecellars @old_bridge.

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FROM the KITCHEN FIZZ FRIES All Fries Served with Housemade Champagne Aoili
FROM THE KITCHEN FIZZ FRIES All fries served with housemade champagne aoili. Additional orders of aoli will incur a charge of $1.00. DUCK FAT FRIES P Tossed with truffle salt and served AwithM champagneA G aioli H N E Regular | $8 C Large | $15 PESTO FRIES Tossed with housemade pesto, balsamic reduction drizzle, and topped with shaved parmigiano reggiano Family Size | $18 BALLER FRIES These take our regular duck fat fries to a whole other level! Duck fat truffle fries drizzled with champagne aioli and creme fraiche, topped with a soft boiled egg, fresh chopped avocado, chives, fried prosciutto, and a dollop of caviar. Family Size | $25 OYSTERS IN THE HALF SHELL* Served with champagne mignonette sauce and lemon wedge Half Dozen | $20 B Dozen | $36 R U A CHEESE BOARDSH B B B Served with baguette, almond nuts & figL jamE S 3 Cheeses | $15 - 5 Cheeses | $19 - 7 Cheeses | $24 RUSTIC WHITE BEAN CROSTINI | $14 Seasoned white beans tossed with a blend of carrots, cellary, and onions topped fried sage on house made crostini OLIVES | $8 Pitted olives, marinated with herbs & red wine CHARCUTERIE & CHEESE BOARD | $21 CROQUE MONSIEUR | $13 French sandwich of grilled french ham, gruyere cheese, with champagne apple honey sauce - Add a sunnyside up egg for + $2 CAVIAR* 30g 50g Sterling - Classic Sturgeon $40 $60 Sterling - Supreme Sturgeon $65 $95 Served with choice of gluten free crackers or chips, or crème fraiche with chives WILD MUSHROOM & ARUGULA SALAD | $12 With shaved fennel, parmigiano reggiano, crushed almond nuts, tossed with champagne vinaigrette AVOCADO TOAST WITH SOFT BOILED EGG* | $12 With Caviar | $12 Seasoned with truffle salt & fresh ground pepper FIZZ FLOAT | $13 Berry sorbet topped with a floater of sparkling rose! CHOCOLATE PAIRING | $15 Enjoy three different artisan small batch chcolates to accompany your fizz *CONTAIN (or may contain) raw or undercooked ingredients.
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FROM THE KITCHEN Our kitchen closes at 10 PM FIZZ FRIES All fries served w/ housemade champagne aoili. Additional orders will incur a charge of $1 DUCK FAT Regular | $8 Large | $15 PESTO Tossed with Housemade Pesto, Balsamic Reduction Drizzle, & topped with Shaved parmigiano reggiano Family Size | $18 BALLER drizzeled with champagne aoili and creme fraiche, topped with a soft boiled egg, fresh Family Size | $25 OYSTERS IN THE HALF SHELL* Served with champagne mignonette sauce and lemon wedge Half Dozen | $18 Dozen | $36 CHEESE BOARDSH 3 Cheeses | $15 5 Cheeses | $19 7 Cheeses | $24 RUSTIC WHITE BEAN CROSTINI | $10 Drained and seasoned white beans tossed with a blend of carrots, cellary, and onions topped with fried sage on house made crostini OLIVES | $8 Pitted olives, marinated with herbs & red wine CHARCUTERIE | $21 CROQUE MONSIEUR | $13 French sandwich of grilled french ham, fontina, and a champagne apple honey sauce make it a Croque Madame (Fried Egg* on Top) for $2 more! CAVIAR* 30g 50g Classic Sturgeon $40 $60 Supreme Sturgeon $65 $95 Served with choice of gluten free crackers or chips, with crème fraiche with chives WILD MUSHROOM & ARUGULA SALAD | $12 With shaved fennel, parmigiano reggiano, sliced almonds, tossed with champagne vinaigrette AVOCADO TOAST WITH SOFT BOILED EGG* | $12 With Caviar | +$12 FIZZ FLOAT | $13 tableside! *CONTAIN (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, BOUTIQUE CHAMPAGNES GLASS BOTTLE Charles Collin, Brut | Fontette, France $19 $79 Charles Ellner, Grande
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« La Montagne De Reims Et Les Faux De Verzy »
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An In-Depth Guide to the Wines of Champagne • History of the Region • Location, Geology and Climate • The Champagne Method • Label Terminology and Styles • Sub-Regions and Villages • Recent Vintages • Tasting! Location • Along 48th Parallel • Mean annual temperature: 50 F • Belemnite and micraster chalk soils with high limestone content History: Why Champagne Is the Way It Is • Vineyards date to the 400s; Champagne was traditionally a still-wine region • Cold winters habitually caused fermentation to stop… followed by refermentation and exploding bottles as weather warmed up in the spring • 1729: Ruinart was first house in region to create exclusively sparkling wines • Early 1800s: All class outlines are copyright of Corkbuzz Wine Studio. Materials may be used for personal and non-commercial use only. Please do not reproduce or redistribute for any commercial purposes without express written consent. • Widow Clicquot pioneered riddling process • Jean-Pascal Chaptal identified relationship between sugar and fermentation • Improvements in glass and cork made for stronger bottles • Late 1800s: • Development of larger houses that bought grapes from smaller producers, who couldn’t afford Champagne Method • Rise of Champagne as luxury product as it gained popularity with international royalty • 1908: Champagne region delimited • 1911: Champagne riots from protesting Aube producers who were excluded from the region (Aube reinstated in 1927) • Early 1900s: Champagne occupied during WWI and WWII; vineyards and cellars suffered • 1936: Champagne added to new AOC system • 1941: Comité Interprofessional du Vin de Champagne formed • Late 1900s: Continuing rise of Champagne’s international popularity and large houses grow through mergers and acquisitions The Champagne Method • a.k.a.
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