Original bottle illustration — Bacchus Global
Zéro Dosage Grand Cru Blanc de Blancs
WARIS-HUBERTLilyale
Named for the pure white lily and said to honor the eldest daughter of the Waris-Hubert family, Lilyale gathers Chardonnay from three neighboring Grand Cru villages into a single cuvée made without a trace of added sugar.
- Wine type
- Zero Dosage (Brut Nature) Grand Cru Champagne, Blanc de Blancs
- Grape
- 100% Chardonnay
- Appellation
- AOC Champagne Grand Cru
- Origin
- Avize, Oger, Cramant — Côte des Blancs, France
- Drinking window
- —
- Recommended temperature
- 8–10°C
- Alcohol
- 12.0% ABV
- Bottle size
- —
About Lilyale
Lilyale takes its name from the white lily, a reference said to honor Blanche, the eldest daughter of the Waris-Hubert family.
The cuvée is built entirely from Chardonnay grown on vines over 40 years old across Avize, Oger and Cramant, finished as a Brut Nature with no dosage added.
Taste profile
In the glass
LILYALE
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Lime blossom, mint and freshly cut grass open onto mirabelle plum, white peach and a whisper of brioche from extended lees aging.
Bone dry and taut, with bright citrus and crisp apple, a chalky saline edge and a long, precise finish.
Pale gold with emerald-green glints, framed by a fine, persistent bead.
Before it reaches the glass
Temperature
8–10°C, allowing the aromatics to open gradually.
Timing
No fixed drinking window is specified for the current lot.
Glassware
A tall, tapered champagne glass that concentrates the citrus and chalk-driven aromatics.
At the table
Lilyale's bone-dry structure and chalky salinity make it a precise partner for dishes built on delicate seafood and bright acidity.
Across Japanese, Thai and Western tables, the wine's mineral drive and lack of sweetness let it track closely with the salinity of shellfish, the acidity of citrus-marked preparations and the brightness of coastal dairy dishes, without ever overwhelming them.
Japanese
- Oyster nigiri
- Scallop sashimi
- Sea bream sushi
Why it worksThe wine's saline, chalky finish echoes the brininess of raw oysters and scallops, while its citrus-driven acidity cuts cleanly through the delicate fat of sushi-grade fish.
Thai
- Deep-fried shrimp tempura
- Steamed fish with lime and herbs
- Spicy seafood salad
Why it worksZero dosage keeps the wine bone-dry, giving it the acidity to balance the citrus and chili notes typical of Thai seafood preparations, without adding sweetness against the spice.
Western
- Raw oysters on the half shell
- Pan-seared scallops with citrus
- Fresh goat cheese with herbs
Why it worksThe mineral drive of Grand Cru Chardonnay pairs naturally with the briny, citrus-forward flavors of French coastal and dairy-based dishes.
From cellar to bottle
Winemaking
Fruit from each Grand Cru parcel is vinified separately, primarily in stainless steel with around 5% aged in barrel, before spending 24 to 42 months on lees depending on the lot, and finished with no dosage at disgorgement.
Product detail
The blend combines a base vintage with 30–40% reserve wine, depending on the lot, drawn from a perpetual reserve begun in 2012. It is built entirely from Chardonnay grown on vines over 40 years old across Avize, Oger and Cramant.
The Three Grand Crus
Each village lends the blend a distinct register, gathered into a single Grand Cru Blanc de Blancs expression.
Official producer website→Critical Recognition
Decanter
Decanter rated this Grand Cru cuvée 88 points (tasted 1 March 2024).
Trade information
Contact Bacchus Global for product documentation, availability and trade enquiries.
