Non-vintage Technical Specifications
Alcohol 12.0%
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Mise en cave 2016: 50% Pinot Noir, 30% Meunier, 20% Chardonnay
Drinking Window Producer-stated cellaring potential of up to 15 years for the mise-en-cave 2019 selection displayed on the wine page
Region Champagne
Fermentation Vessels 100% temperature-controlled stainless-steel vats
Pressing Method Slow, Qualitative Pressing Close To The Vineyards, With Separation Of Juice Fractions
Dosage 5.0 g/L
Production Details Essentiel Extra Brut is a multi-vintage cuvée. The checked release sheets report more than 50 crus and the following reserve-wine proportions: 20% for mise en cave 2016, 23% for 2017, 27% for 2019 and 29% for 2020. Each specifies at least 36 months on lees and at least 6 months after disgorgement; the actual disgorgement date is bottle-specific and printed on the back label. Malolactic fermentation is described as largely predominant but decided case by case by the cellar master, so no exact malolactic percentage is established. The sheets also describe dry farming, hand harvesting at full maturity, static juice clarification, selected yeasts, and a reserve collection of more than 150 cru-by-cru wines held on fine lees. The producer page, while displaying the 2019 cellaring selection, recommends serving at 10–12°C; this range is retained here rather than converted to a single serving-temperature value.
Tasting Notes Plum, brioche, grapefruit, candied or stewed quince, acacia honey and toasted nuts; the producer page additionally describes a velvety, creamy texture, minerality and delicate salinity
Food Pairing Suitable with appetizers and throughout a meal, particularly fish and white meats; producer examples include turbot with beurre blanc, scallops with parmesan risotto and roast poultry with lime and parmesan
Critics Ratings Wine Enthusiast 92/100 (2024); James Suckling 92/100 (2024)
Producer Information
Website
Address
12 allée du vignoble, 51100 Reims, France
Owner
Damien Lafaurie
Cellarmaster
Emilien Boutillat