A historic Champagne producer, Abelé 1757 is the fifth oldest Maison in the territory. As it states, it “uses its traditional experience to build a bridge between the present and the future.”
Abelé 1757 has been in existence for quite some time and has been based in Reims since 1880. It is a Maison de négoce, but it is among the smallest. It produces 300,000 bottles, which in Champagne for a non-MR is little. It has vineyards among the best areas, including, among others, Avize, Le Mesnil sur Oger and Verzenay, but the beating heart of the vineyards is in Les Riceys, south of Troyes, on the border with Burgundy. There they produce Pinot Noir, and it is a very particular, less extreme area where the base wines express themselves with less acidity and more body.
The Blanc de Blancs comes from Chardonnay predominantly from the Côte de Blancs. The Rosé, on the other hand, in addition to 50 percent Chardonnay, relies precisely on the presence for the other half of that Pinot Noir.
Two completely different, if not opposite, interpretations of the Champenois world. The first Champagne, the Blanc de Blancs, precisely, expresses itself with the classic characters of the type. Agility, freshness, acidity. The second, dosed very little moreover (only 7 grams of sugar), is instead a composed, pleasant Rosé Brut, with a creamy carbon dioxide component.
But to get down to specifics, here are the tasting sheets.
Champagne Blanc de Blancs Abelé 1757
Score: 93/100
Approximate price in wine shop: € 71
100% Chardonnay. Champenois method for about 40 months, brut. Brilliant straw yellow, very fine and persistent perlage. Aromas of yellow plum, bread crust, citrus and slightly floral hints. Taut, fresh, agile palate, with the carbon dioxide component very fine and pleasant.
Abelé 1757 Brut Rosé Champagne
Score: 93/100
Approximate price in wine shop: € 75
50% Pinot Noir, 50% Chardonnay. Champenois method for about 40 months. Bright rosé with very fine, continuous perlage. Fragrant, strawberry, currant and wildflower aromas. Compound flavor, very balanced, with a particularly creamy and integrated CO2 component.
