Fr En
Rare Millésime
2006
Sunny
Rare Millésime 2006 is both exotic and fresh, mature and warm. Its almost paradoxical mineral and opulent tautness offers substantial potential for expression.
2007 2002
Tasting note
On the eye: Iridescent green gold
Bearing witness to a sun-filled year, Rare Millésime 2006 glows with an iridescent yellow-green gold. Delicate, dynamic bubbles glisten in this flaxen brilliance.
On the nose: Tropical and distinguished
Rare Millésime 2006 first offers a generous honeyed and exotic nose. The fragrances of crisp mango, cocoa, coffee, tropical fruits, lend the vintage a sophisticated vitality. The scent of jasmine tea paves the way for a gradually emerging minerality. Aromas of dried apricot and pink peony foreshadow a slightly vegetal structure, where vanilla, yellow kiwi and exotic spices bloom.
On the palate: Infinitely rich and inviting
In the exceptionally long finish hints of mocha and cocoa confirm the fine Rare Millésime 2006 minerality.
Dried apricots, sweet spices, citron lime, accents of crisp honeyed pastries and Espelette pepper envelop the palate with an exotic and smoky warmth. Testifying to its solar generosity, this depth underscores the wine’s taut freshness and foreshadows a magnificent longevity.
Weather: Contrasting
Following a cold winter with abundant snowfall succeeded by spring thunderstorms, and a hot summer, in August, the temperatures cooled and heavy rains threatened the grapes’ maturity. In September, the heat thankfully came back to encourage the harvest.
FOOD PAIRING
Green asparagus, warm potato espuma
Grenadine of veal with langoustines
AGEING POTENTIAL
Drink until 2030-2035.
Blending : 70% chardonnay - 30% pinot noir
Awards
GOLD
International Wine Challenge 2019
GOLD
Decanter World Wine Awards 2019
GOLD
Mundus Vini - The grand International Wine Award 2019
CHAMPION SPARKLING
International Wine Challenge 2019
VINTAGE CLASSIC BLEND CHAMPAGNE TROPHY
International Wine Challenge 2019
96/100
Wine Spectator 2019
PLATINE & BEST IN SHOW - 97/100
Decanter Wine Asia Awards 2019
#RAREPAIRING
Clic on the images below to discover some pairings for this vintage
Spring-Summer Menu

/5

#RAREPAIRING
Rare Millésime 2006
Spring-Summer Menu
Amuse-bouche
Broccoli hummus

Ingredients

  • Broccoli
  • Tahini
  • Olive oil

Preparation

 
  1. Cut a broccoli, taking care to peel the stalk well
  2. Cook in heavily salted water, mix with tahini and olive oil
  3. Adjust the seasoning and serve in a raw broccoli
  4. To eat, take the tops and dip them in the hummus
Starter
Fried poivrade artichoke, Roquefort cream

Ingredients

  • Artichoke
  • Roquefort
  • Flour
  • Lemon

Preparation

 
  1. Peel the poivrade artichokes and cook them al dente in a white court-bouillon (flour, water, lemon, salt). Drain well and dry
  2. Reduce the thick cream by a third and add generously-peppered Roquefort
  3. Fry the artichokes
  4. Grate a raw artichoke at the very last moment, add lots of lemon juice and dress immediately
Vegan course
Morel giboulée

Ingredients

  • Morels
  • Button mushrooms
  • Shallot
  • Garlic
  • Parsley
  • Chives

Preparation

 
  1. Wash the morels well, peel them if necessary, then put them on a low heat with lightly-salted butter and a chopped shallot
  2. Take them out and stuff them with a button mushroom duxelles (garlic, parsley and chopped button mushrooms, stewed in white wine)
  3. Glaze the morels with the mushroom juice in the butter
  4. Garnish with a few button mushrooms, parsley and chives, pepper generously
  5. Serve with croutons
Main course
Red mullet in squid ink, aubergine ravioli

Ingredients

  • Red mullet
  • Squid
  • Aubergines
  • Garlic
  • Thyme
  • Espelette pepper

Preparation

 

  1. Lift up the mullet and make an incision
  2. Prepare the squid while saving the ink, insides, fins and tentacles for the jus
  3. Brown the edges of the mullet with the squid trimmings, moisten with white wine and reduce. Add the squid ink 
  4. Steam the aubergine strips 
  5. Garnish with aubergine caviar (salted aubergine cubes, grilled in olive oil, oven-roasted with garlic and thyme then mixed and seasoned with Espelette pepper)
  6.  Sear the mullet and dress to taste
Dessert
Anais strawberries, pistachio Genoa bread

Ingredients

  • Strawberries
  • Pistachio paste
  • Eggs
  • Almond paste
  • Butter
  • Baking powder
  • Milk
  • Sugar
  • Flour
  • Maïzena
  • Whipped cream

Preparation

 

  1. Make the pistachio Genoa bread (50 g flour, 100 g pistachio paste, 100 g almond paste, 5 eggs, 80 g butter, baking powder, fleur de sel)
  2. Bake in thin layers
  3. Make a light pistachio cream (50 cl milk, 125 g sugar, 2 eggs, 3 egg yolks, 40 g corn starch, 20 g pastry flour, 300 g whipped cream, 50 g pistachio paste)
  4. Assemble the dessert by layering the Genoa bread, light cream, strawberries and pistachio fragments
  5. Assemble at the last moment to preserve the different textures and temperatures 
Autumn-Winter Menu

/5

#RAREPAIRING
Rare Millésime 2006
Autumn-Winter Menu
Amuse-Bouche
Stuffed eggshells, aged Mimolette

Ingredients

  • Eggs
  • Mimolette
  • Bread
  • Salted butter

Preparation

  1. Split the eggs in half, garnish with a little egg white and a spoonful of reduced cream with grated Mimolette
  2. Add a little yolk and cook in a bain-marie
  3. Put a few shavings on bread fingers spread with salted butter, generously peppered
Starter
Scallops, trout roe and citrus butter

Ingredients

  • Scallops
  • Shallots
  • Trout roe
  • Butter
  • White wine
  • Candied grapefruit
  • Vinegar
  • White peppercorns
  • Lemon caviar

Preparation

  1. Prepare the scallops and slice them into carpaccio
  2. Make a rosette on oiled parchment paper
  3. Leave to cool in the refrigerator
  4. Make a beurre blanc (chopped shallots, white wine and vinegar reduction) and add white peppercorns.
  5. Put the reduction together with cold cubes of butter and strips of raw Buddha’s hand, cubes of candied grapefruit (blanched three times and softly simmered in a syrup), lemon caviar, a brunoise of candied lemon and trout roe.
  6. In a smoking pan, just lightly fry the scallop rosette, season with olive oil, fleur de sel and grapefruit zest
  7. Assemble to your liking
Vegan course
Rainbow beetroot carpaccio

Ingredients

  • White, gold and Chioggia beetroots
  • Honey
  • Balsamic vinegar
  • Geranium oil

Preparation

  1. Make an emulsion of honey, balsamic vinegar and geranium oil
  2. Alternately arrange cooked and raw white, gold and Chioggia beetroot seasoned with fleur de sel, Espelette pepper and geranium petals
Main course
Sweetbreads with black truffle, parsnip mousseline with horseradish

Ingredients

  • Sweetbread
  • Black truffle
  • Parsnip
  • Horseradish
  • Milk

Preparation

  1. Peel and finely chop the parsnip, cook it in whole milk
  2. Once well cooked, mix and season with grated horseradish
  3. Blanch the previously-disgorged sweetbreads
  4. Peel the sweetbreads, stud with batons of black truffle,
  5. Once it has finished cooking, roll it in the chopped truffle
  6. Add the juice to the excess chopped truffle, cooking
  7. Assemble to your liking
Dessert
Aloe vera, white chocolate and lime

Ingredients

  • Aloe vera
  • Tapioca pearl
  • Coconut cream
  • White chocolate
  • Dragon fruit
  • Lime

Preparation

  1. Cook the tapioca pearls in plenty of water, rinse once translucent
  2. Heat the same weight of coconut cream and white chocolate and add the tapioca pearls.
  3. Add the aloe vera cubes, dragon fruit, lime segments and zest
  4. Assemble to your liking
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