Louis Auger Brut Champagne is a Marque d’achetuer (MA) champagne made by La Maison Du Champagne (The House of Champagne) for Pinnacle Drinks. It is supplied to the Woolworths group and sold through Dan Murphy’s.
At the lower end of the cost scale for a Champagne, Louis Auger won’t empty your wallet at the register – it’s merely (by Champagne standards) a tad less than $30. It is made using all the required techniques outlined by the Champagne Appellation’s (a governing body that defines how Champagne is made) laws which covers grapes specifics and manufacturing specifics.
What is typical in wineries the world over is that your quality and reputation can be the difference between being profitable and being broke. From the smallest grower produces to the biggest brand names, this rings true. MA champagnes don’t necessarily need to uphold a reputation (there are a few exceptions) because for the most part they are meant to be good value, bargain bin specials.
Some MA’s are made from unused wines produced during a vintage, others with specifically allocated supply. Quite a number are fermented for the minimum 15 months to reduce storage overheads and this can affect the depth of flavour. All are perfectly drinkable, but I would suggest you temper your expectations of finding Vintage Champagne slaying stuff that covers them off in both depth and balance.
Unless by some chance the stars align and something magical happens… If you don’t try, you won’t know.
From: Epernay, Champagne, France
Cost & Source: ~$30 a Bottle from Dan Murphy’s
Blend Ratio: Pinot Noir/Pinot Meunier/Chardonnay (Unknown)
Sipped: January 2017
In The Glass:
Look: A very pale golden hue with good bubble strength and medium in size.
Smell: Auger is a young smelling plonk with lemon tart fragrances mixed with fresh young berries.
Taste: Louis Augers introduction is quite pleasant, with a very sweet and tart lemon sorbet taste mixed with pastry notes and caramelised pear. It has a reasonable depth to its flavour which is enjoyable.
Then it starts to turn. The aftertaste dropping sweetness to become a bitey, tart loaded sensation paired with a very fungal, mushroomed aftertaste that isn’t all that enjoyable and hard to match with food. Its survivable, but being repetitive over two glasses with no improvement is a strain – which Champagne shouldn’t be.
Notes: Louis Auger’s fruit notes are stronger as it warms – however the aftertaste is still present (worse with warmth). A fair amount of effort has gone it stylising the bottle to remove its generic background.
At Parties: Despite some interesting flavours at the start of the first sip – Auger is not a sustainable drink due to the aftertaste and if you buy in bulk, expect to have a few left over at parties end to finish yourself. I wouldn’t bring it to BYO – go hunt a Piper down instead and spend the extra $5.
As a Gift: For enjoyment factor alone, I do not recommend it as a gift – spend a little more and find something nice in the $40 bracket. I wouldn’t gift this to anyone.
At Home: Try it once. It may well spice up a labour of love meal you share at home. Don’t buy a case.
Matching: I had a nice fresh, chilled bottle BYO with sushi (Sashimi, Nori) and the aftertaste didn’t pair to well with delicate flavoured fish of red and white meat varieties. It did a better job with the Udon Noodle broth I had later.
Score & Verdict:
Hang out with them once, for experiences sake. You won’t find eternal happiness here, but maybe a casual meeting once in a while when you feel up to it.
At $30 I feel it is less than reasonable value for the quality.
How did I drink it?:
Friday night Sushi date with the Ms. We split a bottle over sashimi, tataki and udon.
How did you drink it?:
And how did you find it? Let me know!
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