New champagne : So Dark

So Dark ! So Pinot Noir !


For this festive season, the CHAMPAGNE DE SAINT-GALL team is pleased to unveil its new So Dark – Grand Cru – 2015 vintage champagne.

DE SAINT-GALL, a great maker of Blanc de Blancs, is presenting an unusual blend: a champagne composed mainly of Pinot Noir from Grand Cru terroirs in the Montagne de Reims (Ambonnay, Bouzy) and Chardonnay from Grand Cru villages in the Côte des Blancs (Le Mesnil-sur-Oger, Oger, Avize, Cramant).

Pinot Noir, a dark-fleshed grape, provides vinosity and structure, while the white-fleshed Chardonnay brings minerality and freshness. They are the yin and the yang. These two terroirs give rise to a natural alchemy and result in what is a delicate, fruity and decidedly playful champagne. A vintage champagne, SO DARK is only produced in the most outstanding years.



The 2015 vintage

2015 was a trouble-free year with a rather rainy winter with little frost. The weather turned very warm and dry from mid-May. After 1976 and 2003, this was the third hottest year in the last 50 years. There were no setbacks to the growing cycle and the return of the rain in late August enabled the grapes to swell and reach perfect maturity. The musts were very promising with a potential of over 10.5 degrees. Picking began on 8 September in the earlier ripening plots.


So Dark – Grand Cru – Vintage 2015 is a powerful wine that whets the appetite and will gain in complexity with bottle age.


“When we first tasted the still wines, we were struck by just how powerful they were, a direct result of the moderate yields and excellent maturity of the grapes. The Pinot Noirs were expressive and well-structured and there was no doubt that this year’s wines were worthy of being “vintaged”. SO DARK it will be!”


Cédric Jacopin, Cellar Master



Tasting notes

Appearance: clear, pale yellow with copper tints.

Nose: slightly toasted, roasted hazelnuts, pears. Lemon notes in the background. toasty notes, roasted hazelnuts and pear, with citrus notes in the background.

Palate: full and forthright on entry. Aromas of pear come through again along with light notes of liquorice.

Food pairings: duck burger with sweet potato fries; a porcini mushroom risotto or even a pear, apple and almond, apple tart.

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