2018 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Champagne
Soil Clay-chalk soil
Sites Single Chemin du Bois parcel on the lower slope at Mareuil-sur-Aÿ
Fermentation Vessels Oak barrels ranging from new to four-year-old
Dosage 3.0 g/L
Production Details Bâtonnage was performed during barrel fermentation; the wine received five years of bottle maturation and was made without added SO2.
Tasting Notes Brioche, assorted fruits and flowers; creamy yet airy texture with a saline finish
2017 Technical Specifications
Grape Varieties 100% Pinot Noir
Region Champagne
Soil Clay-chalk soil
Sites Single Chemin du Bois parcel at Mareuil-sur-Aÿ
Fermentation Vessels Neutral oak barrels; stainless-steel holding tank for reserved juice
Indigenous Yeast Yes
Production Details Fifteen percent of the pressed juice was held in steel until spring while the remainder fermented in neutral barrels with ambient yeast. After 12 months, the clear wine and reserved juice were blended to restart fermentation with ambient yeast; bottling under cork for secondary fermentation occurred when remaining sugar reached 24 g/L. Any dosage used was grape juice. The importer also lists élevage in oak casks ranging from new through four-year-old.
Sources: schatziwines.com ↗ · Compare this vintage
2016 Technical Specifications
Grape Varieties 100% Pinot Noir
Region Champagne
Soil Clay-chalk soil
Sites Single Chemin du Bois parcel at Mareuil-sur-Aÿ
Fermentation Vessels Neutral oak barrels; stainless-steel holding tank for reserved juice
Indigenous Yeast Yes
Production Details Fifteen percent of the pressed juice was held in steel until spring while the remainder fermented in neutral barrels with ambient yeast. After 12 months, the clear wine and reserved juice were blended to restart fermentation with ambient yeast; bottling under cork for secondary fermentation occurred when remaining sugar reached 24 g/L. Any dosage used was grape juice.
Sources: schatziwines.com ↗ · Compare this vintage
2009 Technical Specifications
Alcohol 11.9%
Residual Sugar 2.1 g/L
pH 3.15
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Pinot Noir
Region Champagne
Soil Clay-chalk soil
Sites Single Chemin du Bois parcel at Mareuil-sur-Aÿ
Fermentation Vessels Neutral oak barrels; stainless-steel holding tank for reserved juice
Indigenous Yeast Yes
Production Details Fifteen percent of the pressed juice was held in steel until spring while the remainder fermented in neutral barrels with ambient yeast. After 12 months, the clear wine and reserved juice were blended to restart fermentation with ambient yeast; bottling under cork for secondary fermentation occurred when remaining sugar reached 24 g/L. Any dosage used was grape juice. The importer reports acidity as 4.3 g/L without identifying its acid-equivalent basis. The 750 mL importer release was disgorged in autumn 2017.
Sources: schatziwines.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1970654 | — | — | wine-searcher.com ↗ |