Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2018 / 750ml | ≈ $129.23Original €115.00≈ £97.15 | shop.philipponnat.com ↗ |
2019 Technical Specifications
Grape Varieties 77% Pinot Noir, 23% Chardonnay
Drinking Window Can be cellared for at least ten years after optimal cellar ageing when kept cool and dark
Classification Grand Cru blend
Region Champagne
Harvest Dates Philipponnat harvest: 11–21 September 2019
Sites Pinot Noir from Le Léon at Ay, Mailly and Verzy; Chardonnay from Le Mesnil-sur-Oger
Fermentation Vessels 20% of the wines vinified in wood
Dosage 4.25 g/L
Production Details 43% of the wines did not undergo malolactic fermentation; the wine aged six years on lees. Producer serving guidance is 8–9°C as an aperitif and 10–12°C with a meal.
Tasting Notes Pale gold; iodine, blackcurrant, blackberry, smoke, mineral tension, wild blackberry, holly-berry spirit and Timut pepper; persistent smoky finish
Food Pairing Seafood; poached or grilled fish; capon and other poultry; caviar; spicy dishes such as Indian tandoori; avoid sweet and sweet-sour dishes
2018 Technical Specifications
Grape Varieties 72% Pinot Noir, 28% Chardonnay
Drinking Window Can be cellared for at least ten years after optimal cellar ageing when kept cool and dark
Classification Grand Cru blend
Region Champagne
Harvest Dates Philipponnat harvest: 27 August–8 September 2018
Sites Pinot Noir solely from the historic Le Léon vineyard at Ay; Chardonnay from Oger
Fermentation Vessels 26% of the wines vinified in wood
Dosage 4.25 g/L
Production Details 72% of the wines did not undergo malolactic fermentation; the wine aged six years on lees. Producer serving guidance is 8–9°C as an aperitif and 10–12°C with a meal.
Tasting Notes Light gold; lightly toasted brioche, vanilla, crème brûlée and menthol; generous, creamy palate with pastry, candied citrus and white pepper
Food Pairing Seafood; poached or grilled fish; capon and other poultry; caviar; spicy dishes such as Indian tandoori; avoid sweet and sweet-sour dishes
2016 Technical Specifications
Grape Varieties 70% Pinot Noir, 30% Chardonnay
Drinking Window Can be cellared for at least ten years after optimal cellar ageing when kept cool and dark
Region Champagne
Harvest Dates Philipponnat harvest: 19 September–3 October 2016
Sites Pinot Noir primarily from Le Léon at Ay and Verzy; Chardonnay from Le Mesnil-sur-Oger
Fermentation Vessels A portion of the wines vinified in wooden barrels
Dosage 4.25 g/L
Production Details A portion of the wines was vinified in wooden barrels without malolactic fermentation; the wine aged six years on lees. Producer serving guidance is 8–9°C as an aperitif and 10–12°C with a meal.
Tasting Notes Bright, intense gold; red fruit, elderberry, redcurrant jam and toasted brioche; creamy palate with cherry, blackberry and menthol
Food Pairing Seafood; poached or grilled fish; capon and other poultry; caviar; spicy dishes such as Indian tandoori; avoid sweet and sweet-sour dishes
Sources: www.philipponnat.com ↗ · Compare this vintage
2015 Technical Specifications
Grape Varieties 70% Pinot Noir, 30% Chardonnay
Drinking Window Can be cellared for at least ten years after optimal cellar ageing when kept cool and dark
Region Champagne
Harvest Dates Harvest occurred in the third week of September 2015
Sites Pinot Noir primarily from the historic Le Léon vineyard at Ay; Chardonnay from Verzenay
Fermentation Vessels A portion of the wines vinified in wooden barrels
Dosage 4.25 g/L
Production Details A portion of the wines was vinified in wooden barrels without malolactic fermentation; the wine aged six years on lees. Producer serving guidance is 8–9°C as an aperitif and 10–12°C with a meal.
Tasting Notes Pale yellow-gold; fresh almond, citrus peel, lime, grilled and spicy notes; citrus, blood orange, spice and a long mineral finish
Food Pairing Seafood; poached or grilled fish; capon and other poultry; caviar; spicy dishes such as Indian tandoori; avoid sweet and sweet-sour dishes
Sources: www.philipponnat.com ↗ · Compare this vintage
2014 Technical Specifications
Grape Varieties 81% Pinot Noir, 19% Chardonnay
Drinking Window Can be cellared for at least ten years after optimal cellar ageing when kept cool and dark
Region Champagne
Harvest Dates Harvest: 13–25 September 2014
Sites Pinot Noir primarily from the historic Le Léon vineyard at Ay; Chardonnay from Verzy
Fermentation Vessels A portion of the wines vinified in wooden barrels
Dosage 4.25 g/L
Production Details A portion of the wines was vinified in wooden barrels without malolactic fermentation; the wine aged eight years on lees. Producer serving guidance is 8–9°C as an aperitif and 10–12°C with a meal.
Tasting Notes Light gold; almond, pear, pepper and Chartreuse; fresh, pure palate with spice, toast and green tea
Food Pairing Seafood; poached or grilled fish; capon and other poultry; caviar; spicy dishes such as Indian tandoori; avoid sweet and sweet-sour dishes
Sources: www.philipponnat.com ↗ · Compare this vintage
Producer Information
Website
Address
13 rue du Pont - Mareuil-sur-Ay, CS 60002, 51160 Ay-Champagne, France
Phone
+33 (0)3 26 56 93 00
Email
Owner
Philipponnat Family (Charles Philipponnat)
Cellarmaster
Charles Philipponnat