2018 Technical Specifications
Grape Varieties 74% Pinot Noir, 26% Chardonnay; 7.5% of the blend is red-vinified Pinot Noir
Drinking Window At least ten years after release when stored in a cool, dark place
Classification Premier Cru
Region Champagne
Harvest Dates 27 August to 8 September 2018
Sites Pinot Noir from Le Léon at Aÿ, with the red-vinified component from Philipponnat's Mareuil-sur-Aÿ vineyards; Chardonnay from Oger
Fermentation Vessels Wooden barrels for 24% of the wine; vessels for the remainder are not specified
Dosage 4.25 g/L
Production Volume 4,128 bottles
Bottles4,128
Production Details The sheet reports that 67% did not undergo malolactic fermentation. Rosé colour was obtained by adding still Pinot Noir, described as usually coming from Clos des Goisses. Recommended serving ranges are 8–9°C as an aperitif and 10–12°C with a meal. Its general 2018 harvest commentary says yields sometimes exceeded 12,000 kg/ha; this is not presented as a measured yield for this wine's specific parcels.
Tasting Notes Pink with copper highlights and fine mousse; citrus, grapefruit, blood orange, pomegranate and strawberry; vinous and ample, with candied grapefruit zest, white pepper, saline and chalky persistence, and slight astringency
Food Pairing Slow-cooked lamb; seafood, especially shellfish; strawberries and raspberries for dessert
2015 Technical Specifications
Grape Varieties 83% Pinot Noir, 17% Chardonnay, comprising 75% white-vinified Pinot Noir plus 8% red-vinified Pinot Noir
Drinking Window At least ten years after release when stored in a cool, dark place
Classification Premier Cru
Region Champagne
Sites Pinot Noir from Le Léon at Aÿ, Mailly and Verzy, with red-vinified Pinot Noir from Mareuil-sur-Aÿ; Chardonnay from Verzy
Fermentation Vessels Wooden barrels for an unspecified portion of the wine
Dosage 4.25 g/L
Production Details A portion was fermented in wood and described alongside suppression of malolactic fermentation, without a percentage allocation. Rosé colour was obtained by adding still Pinot Noir, described as usually originating from Clos des Goisses. The wine was aged for eight years. Harvest occurred around the usual third week of September. The vintage commentary reports grape potential alcohol of 11–12% at Clos des Goisses and 10.5–11% elsewhere; these are grape/must maturity observations, not finished-wine alcohol. Recommended serving ranges are 8–9°C as an aperitif and 10–12°C with a meal.
Tasting Notes Raspberry pink with fine, delicate mousse; black cherry, ripe fruit, Sichuan pepper and cardamom; fresh citrus, pomelo and pink grapefruit, integrated tannins, and a mineral, silky finish
Food Pairing Slow-cooked lamb; seafood, especially shellfish; strawberries and raspberries for dessert
2014 Technical Specifications
Grape Varieties Source-stated blend: 82% Pinot Noir and 17% Chardonnay, with an additional statement that 8% red-vinified Pinot Noir was added; the sheet does not clarify whether that 8% is included within the Pinot Noir figure, and its headline percentages total 99%
Drinking Window At least ten years after release when stored in a cool, dark place
Classification Premier Cru
Region Champagne
Harvest Dates 13 to 25 September 2014
Sites Pinot Noir from Le Léon at Aÿ, Mailly and Verzy, with the red-vinified component from Mareuil-sur-Aÿ; Chardonnay from Verzy
Fermentation Vessels Wooden barrels for an unspecified portion of the wine
Dosage 4.25 g/L
Production Details A portion was vinified in wooden barrels without malolactic fermentation. Rosé colour was obtained by adding still Pinot Noir, described as usually coming from Clos des Goisses. The wine was aged for eight years, with the benefit of lees aging described as fully developed. Recommended serving ranges are 8–9°C as an aperitif and 10–12°C with a meal.
Tasting Notes Pale pink with fine, delicate mousse; marzipan, blood orange, red fruit and a light smoky note; fresh citrus and black cherry with an elegant mineral finish
Food Pairing Slow-cooked lamb; seafood, especially shellfish; strawberries and raspberries for dessert
2006 Technical Specifications
Grape Varieties Source-stated blend: 70% Pinot Noir and 30% Chardonnay, followed by the addition of approximately 8% red Pinot Noir wine; the Japanese sheet does not clarify whether the approximately 8% is included within the 70% Pinot Noir
Drinking Window Approximately ten years under suitable cool, dark storage
Region Champagne
Sites Pinot Noir from Le Léon at Aÿ, Chardonnay from Le Mesnil-sur-Oger, and red Pinot Noir wine from Clos des Goisses
Fermentation Vessels Wooden barrels for 50% of the cuvée
Dosage 4.25 g/L
Production Details The sheet describes 50% wood fermentation and no malolactic fermentation. It also says Grand Cru grapes were used, but this is a fruit-source statement rather than a safely transferable wine classification. The wine was aged in cellars maintained at 12°C for five to six years before disgorgement. Recommended serving ranges are 8–9°C as an aperitif and 10–12°C with a meal.
Tasting Notes Pale rosé with fine, abundant mousse; raspberry, cassis, red and black fruit; fresh and pure, with ripe fruit, strong minerality and an elegant finish
Food Pairing Slow-cooked lamb; seafood; strawberry and raspberry desserts
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