Maison Gardet was established in the late 19th century when Charles Gardet, an entrepreneurial wine merchant, founded his House in Epernay. In the 1930s, his son Georges Gardet moved to Chigny-les-Roses to continue the tradition and develop the Champagne Gardet brand. The Prieux family, who has been working in the arboricultural and wine sectors for years, is now the proud owner of the House. Deeply attached to its roots in the Champagne region, Maison Gardet combines 21st century technology with the tradition inspired by the founder of the House, to produce champagnes of outstanding quality.
In order to maintain the quality and character of its champagnes year after year, Maison Gardet takes advantage of the latest technological innovations to master every parameter of “méthode champenoise” winemaking. This winemaking process is the key step in turning grapes into a heavenly drink; therefore, it is adapted to each of our cuvees to get the finest champagne.
The House produces champagnes in accordance with the very strict AOC rules and traditions. It is very much committed to the environment and quality and supports its team to operate in the most environmentally friendly way the quality and food safety policy.
Prestige Charles Gardet 2006 is composed of Chardonnay (70%), primarily from the Grand and Premier Cru Côte des Blancs and Pinot Noir (30%) from the Premier Cru vineyards of Montagne de Reims. Malolactic fermentation is not practiced, allowing this vintage wine to be stored for longer. Blend of exceptional wines, the Prestige Charles Gardet is a shining example of the House’s traditional know-how.
Origin: Montagne de Reims (Ay), Vallée de la Marne (Hautvillers, Mareuil-sur-Aÿ)
Premiers & Grands Crus only
Fermentations & Ageing: In stainless-steel tanks
Alcoholic fermentation, no malolactic fermentation, matured for 8 months
+ Bottle-aged on lees for at least 12 years
+ minimum 3 months after disgorgement before shipping
Dosage Brut: 5 g/L
From a liquor made out of the same wine and cane sugar
Weather A rather hot and dry year. The winter was very cold and the summer very hot.
Harvest Beginning: mid-September 2006.
Conditions: warm and dry weather.
Characteristics: abundant, rich in sugars.
Summary Nature was generous in offering us an abundant harvest of quality. The quantity of grapes this
year allowed us to sort the bunches selectively. The average weight of the bunches was between
140 and 160g.
Tasting: Optimal serving temperature: 8 to 10°C (46 to 50°F)
Color: Pale golden yellow with silver glows; lively & joyful bubbles.
Nose: Frank and expressive; Notes of stewed fruits (tarte tatin, rosemary-caramelized apricot pie; A hint of minerality and dry fruits; Robust, generous, strong.
Taste: Freshness and structure; Dry fruits, hazelnut and toasted bread; Ripe yellow fruits, grapefruit; Very soft finish, mineral notes, aromatic persistence; Elegant, harmonious, balanced texture.
Fine Cuisine pairings: Spiny-lobster tails, grilled John Dory, salt-crusted bass; Or as a celebratory drink for a prestigious occasions.
Final cork (after disgorgement): Diam technology cork
Post-shipment cellaring : Ready to drink, can be kept in cellar conditions for up to 10 years.