AYALA Perle 2015 is a champagne shaped by heritage, precision and the quiet patience of time. This vintage marks the 30th anniversary of the Perle label and represents only the 13th release in a series that’s as rare as it is revered.
The name “Perle” evokes both elegance and evolution, and the patience it demands before revealing its full brilliance. Each vintage is a singular reflection of its year: patiently crafted, deeply expressive and shaped by time and care, with each bottle aged under natural cork for more than eight years, hand-riddled and disgorged.
AYALA Perle 2015 showcases a blend from five Grand Crus tailored specifically to the nature of the vintage:
- 80% Chardonnay from the Côte des Blancs:
- Chouilly: Balance and delicacy
- Cramant: Refinement and chalky freshness
- Le Mesnil-sur-Oger: Minerality and ageing potential
- Oger: Personality and intensity
- 20% Pinot Noir from the Montagne de Reims:
- Aÿ: Structure and generosity
The 2015 season was marked by intense heat and minimal rainfall, with a resulting richness and depth. Chardonnay grapes offered opulence and roundness, while the Pinot Noir from Aÿ delivered backbone and intensity, culminating in a cuvée defined by both power and refinement.
As is characteristic of the AYALA style, the dosage is delicately restrained at 5 g/L. This minimalist approach lets the clarity of fruit and the precision of terroir shine with elegance and restraint.
The nose opens with toasty brioche, gentle spice and roasted hazelnut, layered with floral notes and a whisper of eucalyptus, which is often a hallmark of Aÿ Pinot Noir. The palate is equally layered and expressive, with citrus fruits bringing brightness and lift, intertwined with rich notes of cocoa and dried fruits.
This is a champagne that walks the line between freshness, complexity and generosity with grace, leaving a long, satisfying finish that resonates with quiet confidence.
Our tip:
Pair with a rich seafood dish – at our Société de Champagne event in Sydney we enjoyed it with Murray Cod in a velvety sauce – or with an aged Comté cheese.
