Champagne - Simon-Selosse Flashcards
NV: Simon-Selosse: Champagne Grand Cru Extra Brut, Blanc de Blancs, “Premières Saveurs”
The vines average between 30-40 years-old and are grown on predominantly calcareous clay soils. The vines are worked organically and all grapes are hand harvested with manual sorting. First fermentation takes place in stainless steel with natural yeasts, which lasts one month in temperature controlled conditions. After first fermentation , the wine is aged for 1.5 years then given the tirage: per 1 liter of wine, 1 kilogram of sugar, and then spends six months in tank and two years in bottle. Disgorgement occurs 18 months after harvest, depending on demand. Dosage: 8 g/L - Alc: 12.0% - RS: 1.3 g/L 75% is from the 2011 vintage, with the remainder from the 2009 vintage
NV: Simon Selosse: Champagne Grand Cru Brut, Blanc de Blancs, “Prestige”
The vines are more than 50 years-old and grown on clay and limestone soils. The vines are worked organically and all grapes are hand-harvested with manual sorting. First fermentation takes place in stainless steel with natural yeasts, which lasts one month in temperature controlled conditions. After first fermentation , the wine is aged for 2.5 years then given the tirage: per 1 liter of wine, 1 kilogram of sugar, and then spends six months in tank and three years in bottle. Disgorgement occurs 18 months after harvest, depending on demand. Dosage: 8 g/L - Alc: 12.0% - RS: 5.8 g/L 80% of the blend is from the 2010 vintage and the remainder is from the 2008 vintage.
Simon-Selosse Bio
Philippe Simon instinctively crafts his cuvees on his 4.5 hectare vineyard in the heart of the Côte des Blancs. His sustainable approach concentrates on Chardonnay from the Grand Cru Avize. Under Philippe, ‘la lutte raisonnée’ is practiced, but he is transitioning toward biodynamics. Presently, only organic fertilizers are spread, and the microclimate is maintained by the planting of herbs and grasses among the vines. Natural methods, such as sexual confusion, are used to control the threat of insects, and no fungicides are used.
This is a welcome to return to the way things used to be when Phillipe’s great grandfather first farmed these Chardonnay vines on southeastern exposed slopes of clay and limestone. Compromises and mechanization crept in as the family sold all the grapes to the negociants. The winery was given its present name by the marriage of Marius Selosse and Léon Simon in the 1950s, becoming Simon-Selosse. In 1990, Philippe took over the winery after completing oenology school in Beaune and you can really feel the soul of Burgundy in his wines.
