Marks and reviews
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.
This cuvée is made from a plot of land located in the heart of the Clos des Goisses. Enjoying a perfect southern exposure and benefiting from optimal sunshine, these vines give rise to a champagne that authentically expresses the identity of this unique terroir.
Vinification and ageing
This cuvée is vinified in a traditional manner, exclusively in oak and without malolactic fermentation. This champagne is aged for more than nine years and the dosage is 4.5 g/litre.
This Cuvée Parcellaire Les Cintres 2006 by Philipponnat comprises a blend of Pinot Noir (70%) and Chardonnay (30%). The first press is exclusively composed of grapes from the central plots of the Clos des Goisses, "Les Cintres" in Mareuil- sur- Ay.
Brilliant, the colour is light gold. The effervescence is delicate and creamy.
Expressive, the nose blends fragrances of red fruits (raspberry), toast and honey.
A precise attack precedes a richly aromatic palate (red fruit, raspberry brandy, subtle smoky notes). The palate is seductive with its structure, supple tannins and refreshing finish.
Food and wine pairing
This Cuvée Parcellaire Les Cintres 2006 by Philipponnat goes perfectly with seafood (lobster, langoustines, iodized fish), white meats but also with stews and cheeses.
For an optimal tasting experience, serve between 8 and 9°C as an aperitif and 10 to 12°C at the table.
This champagne can be kept in the cellar for a minimum of five years to develop its aromatic complexity.