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 that has kept in the spirit of a family business. Owned by the house since 1935, the legendary Clos des Goisses is one of the oldest and most prestigious clos in the Champagne region. This jewel is the source of rare and exceptionally powerful champagnes.
This cuvée stems from the only plot in the hamlet "Le Léon," between Ay and Dizy in Champagne.
Le Léon Grand Cru Extra Brut 2014 is one of a trilogy of plot-based cuvées. It is from the hamlet "Le Léon," where Apyril le Philipponnat owned vines from 1522. With the Clos des Goisses, this plot represents the cradle of the Philipponnat lands.
The 2014 vintage was marked by chaotic and unstable weather. After a mild and rainy autumn and winter, the dry, warm and sunny spring advanced a very early budding of the vines. The summer was very rainy and the temperatures were autumnal at the end of August. Despite the rainy weather, the health of the vines was very satisfactory. Thanks to the rapid harvest and meticulous sorting, the grapes were of very good quality with a quite exceptional average bunch weight.
Winemaking and ageing
This cuvée was vinified in the traditional way, avoiding any premature oxidisation. 100% of the wines are fermented under wood. The dosage is 4.25 g/l to maintain the balance between freshness and vinosity. This Extra Brut champagne benefitted from a prolonged ageing on the lees of at least seven years in the cellars of the house at a constant temperature (12°C) to obtain a wonderful complexity.
Pinot Noir (100%)
The colour is of a shining gold, putting into relief the fine and creamy bubbles of a continuous effervescence.
Open and fruity, the nose gives off notes of black fruits, of blueberry and blackberry. At aeration the nose becomes more complex, through delicious scents of gingerbread (cinnamon, star anise), and a subtly vanilla hint.
Creamy and gourmet from the attack, the palate unveils a lovely structure borne by blackberry and redcurrant notes. The finish is long and intense, exhaling this minerality characteristic of the terroir in Ay.
Food and wine pairing
This cuvée pairs perfectly with seafood and iodised fish, but also roast lamb, venison and cheeses with a washed rind.
For the best tasting, serve between 8 and 9°C, over a meal.
This champagne can be laid down for approximately 10 years to develop its aromatic complexity.