Blanc de Noirs

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Blanc de Noirs, A Powerful Elegance

To mark its centenary in 1968, the Maison created Champagnes dedicated to gastronomy in a unique, iconic bottle. These cuvées combine a high proportion of Premier and Grands Crus, a high proportion of reserve wines, and prolonged cellar aging.

Composed of 100% Pinot Noir, Blanc de Noirs stands out for its subtle, elegant character, and its high proportion of reserve wines, including a perpetual reserve made from the Maison's finest Pinot Noirs, carefully selected since 2012.

Blend

Blend

100% Pinot Noir

Reserve Wines

50%, including 10-20% from our perpetual reserve of Pinot Noir, dating back to 2012.

Aging

Aged in our cellars for 4 years. Canard-Duchêne Champagnes are at their finest the moment they leave the cellars. However, depending on your personal preference, they can be aged for an additional 2 to 3 years, provided they are stored away from light in a stable environment between 10°C and 15°C.

Dosage

< 7 g/liter

“Produced from “altitude” terroirs selected for their freshness, the Blanc de Noirs gastronomic blend embodies the very essence of our House's savoir-faire. It includes a portion of our Réserve Perpétuelle, where, since 2012, the finest Pinot Noirs have been enriched in the manner of a solera. Exalted by this grape variety, the subtlety of this wine reveals it to be elegant and powerful.”
Laurent Fédou, Cellar Master

Tasting Notes

On the eye

A vibrant gold sparkles with hints of moss.

On the nose

A mingling of complex aromas create a lasting impression. As Blanc de Noirs opens up, subtle hints of blood orange and cherry emerge, for a unique sensory bouquet.

On the palate

The richness of candied fruit aromas bloom on the palate, delivering lasting elegance and finesse, with mirabelle plums as the standout flavor.

Savor this Champagne with...

01

Madagascar Prawn Tartar, Pomegranate and Redcurrant, Pink Pepper, Himalayan salt and Black Olive Oil

02

Sautéed Pollack with Tajine-style Yellow Bell Peppers and Grapes

03

Lamb Shoulder with Apricot Confit, Fennel Seeds, Coriander, Ginger, Tumeric, and Cinammon