Philipponnat : La Rémissonne 1er Cru Extra Brut 2009
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Guaranteed provenanceWines sourced directly from the producing estates
Marks and reviews
Description
A delicate champagne with a beautiful aromatic richness
The producer
Established for nearly five centuries in Mareuil-sur-Aÿ, the Philipponnat Champagne House is one of the historic names in the Champagne region. Singularity, excellence, generosity and simplicity are the values that guide this house, which has remained a family-owned business. Owned by the house since 1935, the mythical Clos des Goisses is one of the oldest and most prestigious plots in the Champagne region. This utter gem is the source of rare and exceptionally powerful champagnes.
The Philipponnat Champagne house reigns over an exceptional 20-hectare vineyard composed of Premiers and Grands Crus in Aÿ, Mareuil-sur-Aÿ and Avenay.
The wine
Philipponnat's Rémissonne 1er Cru Extra Brut 2009 comprises grapes that stem from the eponymous plot, classified as Premier Cru, located in Mareuil-sur-Ay and neighbouring Clos des Goisses. 2009 is the first vintage of this cuvée.
Vinification and ageing
This cuvée is vinified in a traditional manner, avoiding any premature oxidation. No malolactic fermentation and exclusively aged in oak. This champagne is aged for seven to nine years and the dosage is 4.5 g/l in order to preserve a perfect balance between freshness and vinosity.
The blend
La Rémissonne 1er Cru Extra Brut 2009 by Philipponnat is a 100% Pinot Noir.
La Rémissonne 1er Cru Extra Brut 2009 by Philipponnat: Characteristics and tasting tips
The tasting
Colour
The colour is a beautiful pale gold. The effervescence is fine, creamy and persistent.
Nose
The nose reveals fragrances of raspberry-flavoured brandy and almond blossom.
Palate
The palate is seductive, with notes of raspberry, violet, vanilla and slivers of cocoa bean. The finish is persistent and richly aromatic.
Food and wine pairing
Philipponnat's Rémissonne 1er Cru Extra Brut 2009 will complement game pâtés and foie gras en croûte.
Service
For an optimal tasting, serve between 8 and 9°C as an aperitif and between 10 and 12°C at the dining table.
Cellaring
This champagne can be kept in the cellar for ten years to develop its full aromatic complexity.
