Treat yourself this Festive Season
Astrea Caviar & Champagne Billecart-Salmon
Is there a better way to indulge during the festive season?
Astrea Caviar has finally made its way to Australia.
A Chef favourite across the finest Michelin starred restaurants in USA, It’s now Australia’s turn to sample the brand that has been gaining popularity in the rarified world of Caviar.
Astrea Caviar graces the menus in the restaurants of David Chang, Wolfgang Puck, Hiro Nagahara and is the only Caviar offered at the world renowned Guy Savoy.
Farmed from the pristine waters of the Yunnan province in China which is located at 6500ft above sea level, the Sturgeon swim in pure spring water that is unpolluted and temperature regulated to ensure the optimal conditions for growth.
Astrea only harvests the Caviar from the fish’s third roe cycle to ensure the Caviar has a depth of flavour and complexity that is unmatched. The Sturgeon at Astrea’s farm range in age of 10 to over 25 years of age which is rare as most farmed caviar are harvested at ages ranging 5-8 years at the first roe cycle.
The philosophy of the brand and its harvesting methods ensures the Caviar maintains a firm structure, creamy mouthfeel and rich flavour profile, which sets it apart from its competitors.
Having tasted through the range this week with the importer, we are incredibly impressed with the quality. The balance of flavour and texture is unlike other Caviar found in our marketplace. I’ve come across many Caviar that have briny and estuary flavours with a soft and almost mushy texture that I find difficult to enjoy, however the Astrea Kaluga and Schrenckii range did not display any of these flavours, the individual eggs stayed firm in the mouth and the rich nutty flavours with a hint of salt was deeply impressive.
We are delighted to be able to offer this new comer into the Australian Caviar scene and have chosen to pair it with two Champagnes from the esteemed house of Billecart-Salmon.
We only have a limited number of each bundle available as the first shipment of Astrea Caviar has already been snapped up by restaurants in Sydney and Melbourne.
Please note that due to the fragility of the Caviar, we are only able to offer these bundles to our Melbourne and Sydney customers.
CHOOSE FROM OUR TWO BUNDLES:
“The Premier Selection” – $200.00
Astrea Premier ‘Kaluga Hybrid’ 30gr & NV Billecart-Salmon ‘Brut Nature’
Contact us via email info@theenviedcellar.com.au to order.
Astrea ‘Kaluga hybrid’ Caviar is harvested from cross bred Huso Dauricus and Acipenser Schrenckii sturgeons of at least twelve years in age. The eggs are large in size, pearl grey to golden brown in color. It has a rich yet elegant creamy flavor with firm and crisp texture complemented by persistent, complex finish. Aged 1-2 months.
The Billecart-Salmon Brut Nature is a blend of 30% Pinot Noir from the Montagne de Reims and the Grande Vallée de la Marne, 30% Chardonnay sourced from some of the best Crus in the Champagne and 40% Pinot Meunier from the Vallée de la Marne and the southern slopes of Epernay. Vinification takes place in stainless steel tanks with 50% to 60% of the blend made up of reserve wines. Aged on lees for 48 months with no sugar added to the dosage.
Astrea Grand ‘Schrenckii’ 30gr & 2008 Billecart-Salmon ‘Cuvée Louis Salmon’ Blanc de Blancs
Contact us via email info@theenviedcellar.com.au to order.
Astrea Schrenckii Caviar-also called Amur Sturgeon caviar-is harvested from pure bred Acipenser Schrenckii sturgeons from Heilongjiang, a north eastern province that borders Russia. Sturgeons are 12 to 16 years in age and their eggs are medium to large in size, light brown or grey to golden in color, with a bright golden shimmer. On the palate, it offers delicate and elegant flavors, al dente texture, and a long, lingering finish. Aged 2 to 4 months.
Disgorged in October 2020 with seven grams per liter dosage, the 2008 Brut Blanc de Blancs Cuvée Louis Salmon is showing beautifully, unfurling in the glass with scents of crisp yellow apple and stone fruits mingled with dried white flowers, freshly baked bread, buttery pasty and mandarin oil. Full-bodied, ample and fleshy, it’s a textural, racy, penetrating wine endowed with considerable cut and concentration. It’s derived from the villages of Cramant, Mesnil-sur-Oger and Chouilly, with the latter accounting for some 40% of the blend
Contact us via email info@theenviedcellar.com.au to order.
