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Marks and reviews
In the depths of its 3 kilometres of underground chalk tunnels of Gallo-Roman origin, the high-quality Joseph Perrier Champagne House perpetuates a know-how and a respect for tradition which has been transmitted from generation to generation. Each plot is vinified separately so that the identity of each of the Champagne terroirs can be expressed, with bespoke ageing processes.
Joseph Perrier's Cuvée Royale Brut Vintage 2008 is made from the greatest Premiers and Grands Crus terroirs, including Le Mesnil sur Oger, Chouilly, Bergères les Vertus, Cumières, Mailly Champagne, Rilly la Montagne, Sacy. This vintage champagne illustrates all the artisanal know-how of the house, which emphasises on capturing the essence of the terroir and the grape varieties to offer an exceptional cuvée.
The particularly long and cold winter delayed the budding of the vineyard. The milder conditions from April onwards, combined with rainy spells, favoured a very fine flowering period. The summer was marked by high temperatures and significant rainfall.
Vinification and ageing
This cuvée is aged for a minimum of 6 years in the house cellars. The dosage is 4.5 g/litre.
The Cuvée Royale Brut Vintage 2008 by Joseph Perrier comprises a blend of Chardonnay (50%), Pinot Noir (41%) and Pinot Meunier (9%).
The colour is a beautiful golden colour with a subtle amber hue. The effervescence is very lively.
Intense and deep, the nose blends fragrances of white flowers (acacia, elderberry and orange blossom) with subtle fruity aromas (grapefruit, pineapple, grapes).
Ample and concentrated, the mouth harmoniously combines power and delicacy. Its fruity aromatic palette (grape jelly, pineapple rings, tea poached prunes) is gradually revealed and leads to a persistent, silky and gourmet finish marked by aromas of nougat, honey, sweet almond, vanilla and orange flower water.
Food and wine pairing
This Cuvée Royale Brut Vintage 2008 will complement dishes such as scallop carpaccio with vanilla oil and Bourbon pepper, pan-fried duck foie gras or camembert cheese made from raw milk.
For an optimal tasting, serve at 8-10°C.
This Joseph Perrier vintage wine can be kept in the cellar for a minimum of 3 to 4 years in order to reveal its full aromatic range.
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