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CHAMPAGNE AYALA

13 July 2017 News

Click here to see a nice mention of Ayala in a SevenFifty.com article on the trend of low-dosage Champagnes.

Ayala is noted as an OG dry Champagne producer whose Brut Nature is a reflection of both its history and its current au courant approach:

“In 1865, Edmond de Ayala, of the eponymous brand AYALA, enthralled British consumers by offering a Champagne with only 22 grams of residual sugar during a time when most houses dosed their wines with two to five times that amount…Ten years ago, Champagne AYALA, too, returned to its roots with the release of its nonvintage Brut Nature.”

Lots of cool-kid somms in this piece espousing the benefits of low dosage; let’s not forget that Ayala is the boutique Grand Marque!

 

 

 
30 March 2017 News, Videos

Get an inside look at Ayala by viewing this brand new video from the house!

 

 

 

 

 
21 February 2017 News

We are happy to share that Hamptons.com featured Champagne Ayala in an article titled “Romance Your Valentine With These Enticing Valentine’s Day Themed Cocktails.” The website included Ayala Brut Nature as the liquor of choice for one of its Valentine’s Day inspired cocktails.

Click here to see all the recipes

 

 
19 August 2016 News

This morning wine writer and current NY Times-bestselling author Larry Olmsted, who joined us in France in June for Bollinger’s Wine Library launch, published a full feature story about Ayala on Forbes.com titled, “The Most Famous Champagne You Probably Never Heard Of.”

This article is a love letter to Ayala and covers a number of key points:
• The house’s long and impressive history coupled with an influx of energy, money, and modern technology by the Bollinger Family
• The boutique nature of the house in terms of small production and small team (13 full-time staff do everything)
• Ayala’s focus on quality and reputation for top-notch Blanc de Blancs

Click here to read the full article

 
18 December 2015 News

A full page spread in the first few pages of Decanter features Ayala’s Chouilly Grand Cru vineyard.  Text as follows: “Ayala, a house in the heart of the old Champagne capital of Aÿ, has had a tumultuous history.  After all the winery buildings were destroyed in the winemakers’ revolt of 1911, it recovered in the 1920s to produce more than a million bottles annually.  Following World War II many of its vineyards were sold, but then in 2005 Bollinger bought Ayala with the intention of restoring it to its former glory.  The grand cru vineyard pictured here, in the Côtes des Blancs village of Chouilly, is just under one hectare, made up of six plots.  The 40-year-old Chardonnay vines thrive in the belemnite chalk soil, which allows the roots to dig deeply for nutrients and retain moisture.  This prized limestone terroir contributes characteristic high acidity, freshness and intensity to the Chardonnay grapes, as well as a creamy delicacy to the wines.” See below!

 
14 October 2015 News

The Quarterly Review of Wines just released their 33rd Annual  tasting results.  30 Champagnes were tasted and 6 selected as the best Brut Non-Vintage, with both Ayala Brut Majeur and Bollinger Special Cuvée chosen.  Great comments on each Champagne, as you can see below.  Full article can be seen by clicking on the image.

Brut Non-Vintage

AYALA Brut, Ay, $50. One of the best buys in the market: chalky, with lemon, apple, and biscuit.

Bollinger Special Cuvee, Ay, $75. Apple, nectarine, with brioche notes, nutty with a classic, lingering finish.

 
14 October 2015 News

An article in the British publication “The Drinks Busienss” features an interview with Hadrien Mouflard, Managing Director of Ayala. The article highlights some key points concerning the relationship with Bollinger, particularly how it has enabled Ayala to source high-quality grapes for its blends. Below is an excerpt. Click here to read and download the full article.

“The recent trend for multiple vintage Champagne releases in a row is soon to end, according to the managing director of one key house in the region.

Speaking to the drinks business during a visit to London this week, Hadrien Mouflard, managing director of Ayala said: “Before the global financial crisis business was booming and houses were making prestige cuvées vintage after vintage, even in 2001, which was awful.”

 
20 March 2015 News

Ayala’s 2007 Blanc de Blancs and  2005 Champagne Perle d’Ayala were  featured as two of the top “Sparkling Choices” in the March issue of Tasting Panel Magazine. More than 50 wines from France, California, Oregon, Italy and elsewhere were evaluated. See below for Anthony Diaz Blue’s comments on the Ayala Champagnes – one of which was described as “the hit of the tasting!”

“Ayala 2007 Blanc de Blancs Champagne – Crisp and juicy with ripe citrus and clean, precise flavors of fruit; deep.”

“Ayala 2005 Brut Champagne Perle d’Ayala – Crisp and elegant with racy citrus and creamy texture; juicy and balanced with style and great finesse; long and exquisite.  NOTE: This wine was the hit of the tasting.”

The complete article can be found here.

 

 
23 February 2015 News

Joe Roberts of 1winedude.com included Disznoko, Ayala, and Tommasi in his weekly mini-review roundup.  The highlights are listed below:

  • 93 Disznoko Tokaji Aszu 5 Puttonyos (Tokaj-Hegyalja): Do mortals deserve slices of heaven? Doesn’t mean we should turn them down… $200 A
  • 11 Tommasi Amarone della Valpolicella Classico (Valpolicella): For those who take their coffee, tea, meat, disposition, & life dark. $85 A-
  • NV Champagne Ayala Brut Rose Majeur (Champagne): Upscale brunch, in an upscale location, with a setting that’s refined & quiet. $70 A
The complete list of reviews can be found here.
 
16 January 2015 News

“From crisp whites to sultry reds, some of the world’s best sparkling wine comes in all shapes and sizes”, says Julie Albin at DrinkMeMag.com. Champagne Ayala’s NV Brut Majeur Rosé is one of their top 12 sparkling wines for your countdown to 2015. With 93 points, review is as follows “This Champagne is pretty in pink as it unveils lovely fragrances of kiwi, raspberry, peony, and pie crust. With its stony minerality that’s softened by a creamy froth, this all-round beauty is quite the catch.” To check out the full top 12 list click here.