Blue Chip Wines Flashcards
Brut Champagne, Dom Pérignon, 2013
P: In 1668, Dom Pierre Pérignon, a Benedictine monk, was appointed procurator at the Abbey of Hautvillers.
At a time when everything was guided by empirical methods, Dom Pierre Pérignon developed revolutionary techniques for viticulture and winemaking based on precise rules.
Father Pérignon modernized the abbey, restored its vineyard, and set about to make “the best wine in the world”.
The “wine of Father Pérignon” became one of the most sought-after wines in France. It was served at Versailles and enjoyed by none other than Louis XIV.
Profoundly inspired, his vision revolutionized winemaking with standards that remain at the heart of all champagne wines today.
G: Chardonnay and Pinot Noir
V/V: cold, wet winter, spring was gray, quite cool and extremely rainy.
The vines began budding about two weeks later than the average for the decade, a delay that lasted all the way until the harvest. The hot and dry summer was the sunniest on record in the Champagne region,
T: Vetiver, mirabelle plums, apricot and orange blossom, saline and toasty hues.
The mouthfeel is elegant.
The refined and silky foundation.
The finish is dominated by a salinity that leaves a deep sensation of consistency.
Brut Champagne, Egly-Ouriet, “Grand Cru Prestige”, 2014
P: Highly sought after, a “cult” wine for Champagne lovers who crave the power and finesse of Pinot Noir-based wines. What you’ll find at this small family “grower” house is truly vinous Champagne, wines striking in their concentration and complexity. Francis Egly is the fourth generation of the Egly family to make wines from their exceptionally located, old vine vineyards in the Grand Cru village of Ambonnay (home to some of the greatest Pinot Noir that can be found in all of Champagne), where he is considered the finest grower. Francis took over from his father Michel in 1980.
G: 70/30 Pinot Noir/Chardonnay
V/V: Estate vineyards are located in the grand cru village of Ambonnay. Soils combine chalk and limestone. Aged for nine years in bottle.
T: Precise, refined; flavors of lemon blossom, herbs, white pepper. Very long.
Brut Champagne, Salon, 2012
P: Created as the first über-luxury cuvée in 1911 (1905 first vintage released) for a select few, Salon has only been released in select vintages - 38, counting from its first commercial release (1921). The sister house Delamotte often will use the grapes in the vintages that aren’t declared, and often times the prime fruit that does not meet the extreme standards of the Salon brand.
G: Chardonnay
V/V: Typically the bottles see ten years’ time on their lees in the coldest of cellars, allowing the mousse to develop the most tiny, delicate but pervasive mousse. Absolutely no oak is used, and every bottle hand-riddled. The peak of Chardonnay!
T: aromas of white fruit, citrus zest and spring flowers capped by a touch of spice. With some air, pastry-like notes. On the palate, crystalline and elongated structure
Brut Champagne, Krug, “Grand Cuvée 171ème Édition”
P: Krug Grande Cuvée is born from the dream of one man, Joseph Krug, to craft the very best Champagne he could offer, every single year, regardless of annual variations in climate. Since 1843, the House of Krug has honoured this vision with each new Édition of Krug Grande Cuvée: the most generous expression of Champagne.
G: 45% Pinot Noir, 37% Chardonnay and 18% Meunier
V/V: Krug Grande Cuvée 171ème Édition is a blend of 131 wines from 12 different years, the youngest of which is from 2015, while the oldest dates back to 2000. A stay of around seven years in Krug’s cellars gives this Édition its remarkable expression and elegance
T: Aromas of flowers in bloom, ripe, dried and citrus fruits, as well as marzipan and gingerbread.
Grilled notes and flavours of almond paste, quince, lemon, limoncello and dried fruit
Extra Brut Champagne, Egly-Ouriet, “Grand Cru Vieillissement Prolongé”
P: Highly sought after, a “cult” wine for Champagne lovers.
G: 70% Pinot Noir, 30% Chardonnay
60% 2014, 20% 2013, 20% 2012
From 90% Ambonnay Grand Cru, 10% Bouzy Grand Cru and Verzenay Grand Cru
V/V: Indigenous yeast
No malo
Fermented and aged in barrel (10% new)
Aged 84 months on the lees
Dosage: 3g/L
Unfined and unfiltered
T:
Brut Rosé Champagne, Paul Bara
P: The Montagne de Reims boasts some of the best Pinot Noir in the region—Bouzy is the capital. The key to its inherent greatness lies in its deep, chalky subsoil which imparts intense expression of fruit and great mineral complexity in its grand cru wines. The village of Bouzy and Champagne Paul Bara are practically synonymous. As the published village historian, Paul is indelibly linked to the lore of his hometown. Many call him their most renowned producer, one of the rare récoltants-manipulants in a region inundated with mass-produced wine. These R.M.s, as they are known, are of the few who still grow their own grapes and make their own wines. Chantale Bara
G: 68% Pinot Noir, 20% Chardonnay, 12% Red wine
V/V: Made by direct press. Aged 4 years on lees
T: Soft, pink colored champagne with abundant, fine bubbles. Aromas of red fruits dominated by wild strawberry and cherry, and the typical peppery note of Pinot Noir. The palate mirrors the nose with strawberry and raspberry flavours, leading into notes of freshly baked viennoiseries and a morello cherry finish.
