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Marks and reviews
Established for nearly five centuries in Mareuil-sur-Aÿ, the Philipponnat Champagne House is one of the historic names of the Champagne region. Singularity, excellence, generosity and simplicity are the values that guide this house, which has remained family-owned. Owned by the house since 1935, the mythical Clos des Goisses is one of the oldest and most prestigious clos in the Champagne region. This treasure is home to utterly rare and exceptionally powerful champagnes.
Philipponnat reigns over an exceptional vineyard of 20 hectares, composed of Champagne Premiers and Grands Crus, in Aÿ, Mareuil-sur-Aÿ and Avenay.
This Blanc de Noirs 2016 by Philipponnat is made exclusively from the first press of grapes from Verzy and the house's vineyards in Mareuil-sur-Ay.
The beginning of the year was marked by major frosts (in January and April) and heavy rainfall until the end of June. Flowering began in mid-June and took place under good conditions. August was hot, sunny and dry, ensuring a gradual and even ripening of the grapes. The vineyard boasted an utterly healthy condition during the harvest.
Vinification and ageing
This wine is vinified in a traditional manner, in vats and in oak, in order to avoid premature oxidation. Only the juice vinified in vats undergoes partial malolactic fermentation. This Extra Brut champagne is aged for five to seven years and the dosage is 4.25 g/litre.
Pinot Noir (100%).
This brilliant champagne reveals a beautiful golden colour with subtle copper highlights.
The expressive nose blends fruity fragrances (yellow fruits, peach) and lightly toasted notes.
The full palate exudes delicious fruity aromas (blackberries, peach, mango) and notes of barley sugar. The finish is persistent and seductive with its freshness, mentholated notes and delicate suppleness.
Food and wine pairing
Terrines, foie gras or even a chicken tagine with apricots and almonds will complement this sophisticated Blanc de Noirs 2016 by Philipponnat.
For an optimal tasting, serve between 8 and 9°C as an aperitif and 10 to 12°C with a meal.
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