Armand de Brignac, 'Ace of Spades Brut Gold', NV, Champagne (AOC)

'One-Liner'
Luxurious but far more than just a famous bottle – ripe peach, brioche and citrus blossom with creamy texture, fine bubbles and a long, beautifully fresh finish.

Tasting Note
Bright gold in the glass with a fine, persistent mousse and an expressive nose of warm brioche, ripe peach and apricot alongside delicate citrus blossom. The palate is generous and creamy, bringing together stone fruit, lemon zest and orange blossom with subtle vanilla and acacia honey. Fine acidity runs underneath the richness, keeping the wine energetic and beautifully balanced. A gentle toasted character adds complexity without obscuring the fresh fruit. Long and polished on the finish, with peach, citrus, pastry and honey gradually fading.

Country: France
Region: Champagne AOC
Sub-Region: n/a
Grape(s): 50% Pinot Noir, 40% Chardonnay, 10% Pinot Meunier 
ABV: 12.5%
Friendly: n/a

Awards & Critics' Scores
Jeb Dunnuck – 90/100

The Story
Known almost universally as 'Ace of Spades' after the pewter emblem on its unmistakable metallic bottle, Brut Gold was the first and remains the flagship cuvée of Armand de Brignac. Behind the extravagant packaging is meticulous Champagne production, drawing fruit primarily from Premier Cru and Grand Cru vineyards and using only the finest portion of the first cuvée pressing. The blend combines three different vintages, with half coming from the principal harvest and the remainder divided between two older reserve wines, adding both freshness and maturity. A dosage of 9g/L completes the wine, bringing subtle pastry, vanilla and toasted complexity alongside its naturally generous fruit. It is deliberately opulent Champagne, but with enough acidity and precision to ensure the wine inside the gold bottle more than holds its own.

Perfect With... (click me for the recipe)
- Meat/fish: Oysters with red wine shallot mignonette, fresh horseradish and lemon
- Vegetarian: Charred mushroom tacos with pickled onions and yoghurt sauce
- Vegan: Roast cauliflower steaks with almond, lemon and parsley dressing