2013 Technical Specifications
Alcohol 12.0%
Grape Varieties 100% Chardonnay
Classification Vintage Champagne Brut Nature, Blanc de Blancs
Region Champagne
Orientation Northeast
Sites Single 0.4-hectare parcel in Œuilly
Vine Age Vines planted in the 1960s
Contains Added Sulfites Yes
Production Details Current importer documentation identifies this as a single-parcel, northeast-facing 0.4-hectare Chardonnay wine from Œuilly, with vines planted in the 1960s. No accessible authoritative vintage sheet established its harvest date, bottling date, disgorgement date, exact dosage, vessel-specific élevage or exact lees duration.
Tasting Notes Pale gold with fine persistent bubbles; citrus, green apple, white flowers, brioche, chalk and flint; crisp, taut and saline with a very dry, long finish
Food Pairing Oysters, seafood, scallops, sushi, sashimi, grilled or smoked fish, goat cheese and herb omelette
Vintages
2011 Technical Specifications
Alcohol 12.0%
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Chardonnay
Classification Vintage Champagne Brut Nature, Blanc de Blancs
Region Champagne
Soil Flint pebbles over limestone
Elevation 135.0 meters
Orientation East
Harvest Dates 5 Sep 2011
Sites Single parcel: L’Enclume, Œuilly
Vine Age Massal-selection vines planted from 1977 onward
Fermentation Vessels Burgundian oak barrels
Pressing Method Gentle Pressing By Gravity
Indigenous Yeast Yes
Oak Types Burgundian oak
Bottling Date 2 May 2012
Disgorgement Date 6 Jun 2022
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Volume 1,900 bottles
Bottles1,900
Production Details The vineyard lies on a 15% east-facing slope above the Marne. Farming uses natural inter-row grass, light under-row cultivation, herbotherapy, Poussard-method Chablis pruning, green manure and natural fertilization. After gentle gravity pressing, spontaneous fermentation took place in Burgundian oak barrels, followed by six months on harvest lees. No malolactic fermentation was induced. The wine was neither filtered nor clarified, then spent ten years on bottle lees.
Tasting Notes Golden with fine persistent bubbles; flint, chalk, ripe yellow pear, quince, brioche, roasted hazelnut and wax; taut acidity, green apple, citrus peel, saline minerality and a long chalky finish
Food Pairing Oysters, seafood, turbot with beurre blanc, grilled lobster, scallops, mature Comté or Parmesan