Having been established for nearly five centuries in Mareuil-sur-Aÿ, the Philipponnat Champagne House is a historical name in the Champagne wine region. Uniqueness, excellence, generosity and simplicity are the values which guide this house with a familial spirit. Owned by the house since 1935, the legendary Clos des Goisses is one of the oldest and most prestigious clos in Champagne. This jewel comes from rare champagnes and is endowed with an exceptional power.
The Philipponnat Champagne House overlooks an exceptional vineyard which comprises 20 hectares of Premier and Grand Crus in Ay, Mareuil-sur-Ay and Avenay.
Weather conditions were optimal at the beginning of the year, encouraging an early and promising crop cycle which preceded significant rainfall recorded in mid-August. A rigorous sort is carried out during the harvest so that only grapes of the highest quality are preserved. Vinification in wood (sous-bois) and without malolactic fermentation allowed for the freshness to be sustained and gave this champagne structure and balance as well as a delicious minerality.
Winemaking and ageing
This cuvée is vinified in a traditional manner, in vats and in wood to avoid premature oxidation. Only the juices which were vinified in vats undergo partial malolactic fermentation. This champagne enjoys seven to nine years of ageing. Its dosage is 4.25g/litre.
The Grand Blanc 2010 by Philipponnat is a 100% Chardonnay wine. This cuvée is produced from vineyards from the Côte des Blancs and the village Verzy. The first press is exclusively made up of Premier and Grand Crus.
The wine is a beautiful golden colour. The effervescence is delicate.
The nose delicately mixes aromas of acacia honey and fresh almond. At aeration, the champagne increases in complexity through flavourful notes of apricot schnapps.
The palate seduces through its creamy texture as well as its notes of peach and vanilla. The mineral finish unveils a beautiful freshness.
Food and wine pairings
The Grand Blanc 2010 is ideal as an aperitif and goes perfectly with poached fish and shellfish (shrimp, lobster) or in sauce alongside butter.
For an optimal tasting, serve at between 6 and 8°C as an aperitif or 9 to 11°C at the table.
The Grand Blanc 2010 by Philipponnat can wait in the cellar for a minimum of five years to fully develop its aromatic complexity.