Bruno Scavo - Famille Delouvin
17th of December 2021
Bruno Scavo, one of the great figures of the Sommellerie
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After getting his sommelier certificate in 1987, Bruno passed the BP Sommelier diploma with highest credits, after 2 full years of studies in one of the most prized hospitality schools in France at Tain-l’Hermitage.
Bruno then built an incredible experience as head sommelier of the famous SBM Monte Carlo, became judge in different Sommelier competitions, also became President of the Monaco Sommelier Association and the Deputy Treasurer of the ASI. A few years ago, Bruno decided to go back up on stage and ran various Sommelier competitions. After achieving a quarter final at the 2019 BSOW competition, a Top 20 at the Best Sommelier of Europe & Africa competition this year, Bruno came third at the Ruinart Sommelier Challenge last month. Today, Bruno is focusing on his consulting role for restaurants and shares his knowledge by teaching and training young sommeliers students.
For today's tasting, we had Bruno taste the Cuvee "Sauvage" from Famille Delouvin. Since 1949, this grower Champagne is producing authentic and unique wines, exclusively from Pinot Meunier, from their vineyard located in Vandières. Here are Bruno's tasting notes:
Famille Delouvin
Sauvage
Disgorgement March 2020
The wine has deep old gold colour with some sligly orange tinges.
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The nose is pronounced, complex, nearly exuberant with layers of baked apple, Mirabelle plum, hints of quince, cucurma. Autolysis ligned up by delicate toastiness and grilled almond. One can feel a civilised Meunier mastered by extanding lees maturation.
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Palate is dry, it’s a full body Champagne where high acicdity is balanced by the lean silky texture. Aromas expresse a deliberate well integrated oxidative style. Airy thin bubbles, burst with Citrus (lemon). Beautiful zesty phenolics on the finish with layers of aromas on the after taste.
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A dense pinot Meunier with a character of its own. Drink now within the next 3 years, maybe more for someone enjoyed under cork aged Champagne.
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Served between 10 to 12 ° Celsius to benefit from the structure.
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Paired with poultry ballotine served with butternut risotto or filet of John dory lying on on bed of candied fennel et ginger.
Technical sheet
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Varietals : 100% Meunier
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Origine of the grapes :
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100% from Vandieres​
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Only 3 different parcels​​
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Winemaking:
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Use of wine coming from 3 consecutive vintages
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Zero Dosage
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6 months in stainless steel tanks
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36 months on lees
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No malolactic fermentation
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Lowest use of So2 possible
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Production : Only 4032 bottles
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