{"id":10031,"date":"2020-04-17T11:15:08","date_gmt":"2020-04-17T09:15:08","guid":{"rendered":"http:\/\/francevisiting.com\/?p=10031"},"modified":"2020-06-23T23:47:21","modified_gmt":"2020-06-23T21:47:21","slug":"have-you-ever-tasted-a-champagne-grand-cru","status":"publish","type":"post","link":"https:\/\/francevisiting.com\/index.php\/2020\/04\/17\/have-you-ever-tasted-a-champagne-grand-cru\/","title":{"rendered":"Have you ever tasted a Champagne Grand Cru?"},"content":{"rendered":"

\"\"Created on August 31st, 2015, the Grands Crus d’Exception Association<\/a> promotes a common commitment, between men and women, all passionate about their action in a bunch of elite vineyards and holders of a certain rich and complex heritage, etched of those <\/i>prestigious champagnes Grands Crus spirit (cover photo: Champagne Chapuy).<\/strong><\/p>\n

Their desire is to promote the existence to any champagne enthusiast, about the diversity and energy of the Grands Crus from Champagne<\/a>, through rare and sometimes unique cuv\u00e9es. As committed emissaries from the terroirs<\/em>, they conceived their exclusive wines as the quintessence<\/em> of a true French <\/strong>excellence and consequently, there’s no surprise that got together, under this authentic banner of the champagnes of Grands Crus d’Exception Champagne, to spread this sparkling word to the World. <\/strong>By Alex Plato<\/em><\/p>\n

\n

In the Champagne <\/strong>protected <\/strong>region, not far from our recent articles in Reims<\/strong><\/a> and its surroundings<\/strong><\/a>, the concept of vintage<\/strong> applies to many entire municipalities. Each commune produces wines<\/strong> of different denominations, depending on the exposure and the exact classifications of the lands<\/strong>, occupied by its related vineyards<\/strong>. As far as we know, the best soils are the chalky<\/strong> ones, since they give the best grapes<\/strong> and then, each commune is assimilated to a specific vintage<\/strong>.<\/p>\n

Those classified champagne<\/strong> communes are classified according to a scale of vintages<\/strong>, which refers to a ratio spreading from 80% to 100%, depending on the quality of the grapes<\/strong> produced in and around. This scaleis really important, since it mostly reflects the quality of the grapes<\/strong> and for sure, independent to the quality of champagne<\/strong>. Furthermore, it permits to establish the trading selling price per kilo of grapes<\/strong>.<\/p>\n

\"\"For your information, the Champagne Grand Cru<\/strong> is made with grapes<\/strong>, exclusively harvested from 17 fully classified municipalities (among them, 11 are located in the Montagne de Reims<\/strong> and 6 others in the C\u00f4te des Blancs<\/strong>). Although, the Champagne Premier Cru<\/strong> is made with grapes<\/strong>, mostly harvested from 90 to 99% classified municipalities, 44 of them are located in the Montagne de Reims<\/strong>, the C\u00f4te des Blancs<\/strong> and around \u00c9pernay<\/strong>). In both of those cases, the linked mention should be included on each of the bottle labels<\/strong>.<\/p>\n

Concerning the Grands Crus d’Exception Association<\/strong><\/a>, its members pay a lot of efforts to animate the development of this branch, notably through different kinds of actions, promotional<\/strong> campaigns and solid partnerships<\/strong>. Among them, we may count some striking events, contributing to build the reputation of this interest group<\/strong>, for the advocacy of a series of splendid independent champagnes<\/strong>, with different proper personalities to unveil. <\/p>\n

\"\"\"\"– Since 2016<\/strong>, the association<\/strong> participates at the tasting organized for wine<\/strong> professionals happening in Reims<\/strong>, during the big annual meeting of Printemps des Champagnes<\/a><\/strong>, occurring every spring.<\/p>\n

– Since the 2017 harvest<\/strong>, the crew developed the first vintage<\/strong> cuv\u00e9e<\/em> of champagne<\/strong>, blending a total of 4000kg of its 17 Grands Crus <\/strong><\/a>members (235 kg for each contribution). A real teamwork<\/strong> pressed and vinified altogether, in a traditional vertical installation<\/strong>, settled in the Champagne Guy de Chassey<\/strong><\/a>, located in Louvois<\/strong>. A singular cuv\u00e9e <\/em>to discover, baptized C17<\/strong>, only produced in magnum <\/strong>formats, the first bottles<\/strong> would be available from 2023. This exclusive realization is composed of a studied blend<\/strong> of 65% pinot noir<\/strong> and 35% chardonnay<\/strong> grape varieties, a selection from the most beautiful plots of each Grand Cru<\/strong>, where the most\"\"beautiful grapes<\/strong> were carefully sorted. Then, the entonnage<\/strong><\/em> plus the fermentation in stainless steel vats, were operated in September 2017 at another member’s exploitation<\/strong>, at the Champagne Franck Bonville<\/strong><\/a>, situated in Avize<\/strong>, in 11 drums<\/strong> of 225 l. At the end, 1600 magnums and 300 bottles would be ready for you, book yours here<\/strong><\/a>.<\/p>\n

– Since 2018<\/strong>, a partnership was initiated with the Oenology Association<\/strong><\/a>, of the Grande \u00c9cole de l’H\u00f4tellerie, de la Gastronomie et du Luxe<\/a> <\/strong>(pictured nearby), located in the bucolic Ch\u00e2teau de Ferri\u00e8res<\/strong><\/a>. This tasting event<\/strong><\/a>, dedicated to sommeliers<\/strong>, wine merchants<\/strong> or catering<\/strong> professionals, was thought to highlight the compatibilities<\/strong>, between the French<\/strong> culinary excellence<\/em> and the know-how of cuv\u00e9es<\/em>, inherent to those Exception<\/strong> Grands Crus of Champagne<\/strong><\/a>.<\/p>\n

\"\"Through the next part, we would bring our attention on some of the Champagne House<\/strong> members of this Grands Crus d’Exception Association<\/strong><\/a> and furthermore, trying to highlight their own specialities and common points. Among them, you would notice that many of them are granted of a HVE<\/strong><\/a> label. It is the only certification dedicated to the sustainable<\/strong> viticulture, settled since the French<\/strong> green Summit<\/strong>, named the Grenelle de l’Environnement<\/strong><\/a>, leading to an official decision of the Ministry of Ecology and Sustainable Development<\/strong><\/a>, in 2007. This voluntary<\/strong> process is also a real recognition, which aims to identify the efforts done, particularly in the promotion and the protection of environmentally friendly<\/strong> practices, applied by winegrowers<\/strong>. On top of that, as this is an official<\/strong> process, governed by a specific law<\/strong>, a very strict audit must be carried out on the entirety of any laureate<\/strong> domain to obtain this certification<\/strong>, under a regular control. <\/p>\n

\"\"Another complement regarding the C\u00f4te des Blancs<\/strong>, where located the most part of the Grands Crus<\/strong> domains… This Champagne<\/strong> area, characterized by the extreme purity of its chalk<\/strong> or topsoil<\/strong> (on only a few centimeters of the parent rock), covers today 2500 hectares<\/strong>. This is also where are located the most premium<\/em> Chardonnay<\/strong> grape varieties, also called Grands Blancs<\/strong>. spread over the most sought-after flagship<\/strong> terroirs<\/em> of Cramant<\/strong>, Avize<\/strong>, Oger<\/strong>, and Mesnil sur Oger<\/strong>. Moreover, the ability of the grapes of this zone, has been proved to well ferment over time in bottles<\/strong>… <\/p>\n

More information on the official website of the GCEC<\/strong> association<\/strong><\/a> and of the Ferri\u00e8res association<\/strong><\/a>.<\/p>\n

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\"\"We start this sparkling<\/strong> series with the Champagne Godm\u00e9 Sabine<\/strong><\/a> is located in a charming house in Verzenay<\/strong>, enriched with a panoramic<\/strong> terrace on their vineyards<\/strong>, suitable to welcome their guests. At the origin, this Champagne House<\/strong> is resulting from the union of two families of winemakers<\/strong>, the Godm\u00e9<\/strong><\/a> family, native from Bouzy<\/strong> and Verzenay<\/strong>, and the Thomas<\/strong> family, from Villers Marmery <\/strong>(photo credits: Godm\u00e9 Sabine).<\/p>\n

The first traces of their champagne<\/strong> in the market dates back to the 1920s, coincidentally the year of the marriage of Joseph<\/strong> and Antoinette Godm\u00e9<\/strong>. Since that date, generation after generation, this family<\/strong> tradition has been continuing and the brand continues to evolve time after time<\/em>, with lately a focus on a vineyard<\/strong><\/p>\n

\"\"
A magic trio<\/figcaption><\/figure>\n

more respectful of nature<\/strong>. Since 2006, this was made possible thanks to the avoiding of insecticides <\/strong>(phytosanitary strategy), through a smart<\/strong> management of water resources<\/strong> and fertilizers. <\/strong>All of those consented efforts allow this entity<\/strong> to become HVE<\/strong><\/a> labelled, a certification<\/strong> attesting that the elements of biodiversity<\/strong> (hedges, grass strips, trees, flowers, insects, etc.) are very widely present and respected and the pressure of agricultural<\/strong> practices on the environment<\/strong> (air, climate, water, soil, biodiversity, landscapes) is as far as possible minimized<\/strong>.<\/p>\n

Starting from this green<\/strong> statement and a large plot<\/strong> diversity, spread over 5.5 hectares, including three Grand Cru<\/strong> villages (Verzenay<\/strong>, Verzy<\/strong>, Beaumont-sur-Vesle<\/strong>) and two Premier Cru<\/strong> villages (Villers-Marmery<\/strong> and Montbr\u00e9<\/strong>), all planted with Pinot Noir<\/strong> and Chardonnay<\/strong>, 8 cuv\u00e9es<\/strong><\/em> are proudly produced. Thus, we would have a further look<\/strong> on 3 of them, whether they are composed of a single varietal<\/strong> or a blend<\/strong>, made or not of millesime <\/strong><\/em>juices, more or less sugar dosed<\/strong>, either vinified<\/strong> in barrels<\/strong> or in vats<\/strong>, so that each terroir<\/em><\/strong> gets the opportunity to  express the best of itself and be sublimated<\/strong> in each bottle<\/strong>.<\/p>\n

\"\"\"\"The Brut Blanc de Noirs Grand Cru<\/strong>, made of a blend<\/strong> fully composed of Pinot Noir<\/strong>, extracted from their Grand Cru<\/strong> villages of Verzenay<\/strong> and Verzy<\/strong>, and employing 40% of reserve wines<\/strong> at the bottling<\/strong> stage. Indeed, the draw was realized in 2016, for a cautious assemblage<\/em><\/strong>.<\/p>\n

Due to a cellar<\/strong> maturation of 5 years<\/strong> and a melted sugar dosage<\/strong> (7g\/l<\/strong>), coherent with the structure of this dynamic wine<\/strong>, the result is a suitable terroir<\/em> champagne<\/strong> for aperitifs <\/strong>and fish dishes<\/strong>, especially with tangy sauces<\/strong> and even classical white meats<\/strong> with cream.<\/p>\n

If you wish to get the best expressive<\/strong> and slightly spicy<\/strong> expression of this Godm\u00e9 Sabine Champagne<\/strong><\/a>, serve it properly at 8-10\u00b0 C, in a well-shaped flute. The first head notes<\/strong> of swirling scents<\/strong> of biscuit<\/strong> and red fruits<\/strong> would easier reach your inner<\/strong> senses, before exploding in your palate<\/strong>, thanks to a pure whirlpool<\/strong>, full of honey and apricot aromas. The final<\/strong> instant is considered as long<\/strong> and chalky<\/strong>, naturally depending on your cellar-keeping<\/strong>, whose potential here is estimated between 3 and 4 years.<\/p>\n

\"\"Then, if you’re on diet or just prefer dryer juices<\/strong>, opt for the Terre de Verzenay<\/strong>. This Extra Brut<\/strong> blend is this time, made of 60% Pinot Noir <\/strong>and 40% Chardonnay<\/strong>, extracted from their most renowned localities. This champagne<\/strong> has been developed from 3 millesime<\/strong><\/em> years, only composed only of the so-called “T\u00eates de cuv\u00e9e”<\/strong> (heads of cuvee<\/em>), dating of 2014, 2012 and 2010.<\/p>\n

Due to a first fermentation<\/strong> at 80%, in barrels and a cellar<\/strong> maturation of 5 years<\/strong> and a very discreet sugar dosage (3g\/l<\/strong>), in order to preserve the aromatic richness of this wine<\/strong>, the result is a suitable passionate and prestige<\/em> champagne<\/strong>, dedicated for your very exceptional occasions<\/strong>, to share a special signature<\/em> know-how. <\/p>\n

A Godm\u00e9 Sabine Champagne<\/strong><\/a> recommended to serve in a well-rounded flute<\/strong>, in order to reveal the subtlety of this voluminous and distinguished wine<\/strong>, spoiled of a great gourmet<\/em> identity<\/strong>. From the first smell, you wouldn’t surely miss its nice intensity of white<\/strong> and dried fruits<\/strong>, completed by subtle notes of honeysuckle<\/strong> and quince<\/strong>. Once in mouth, you live a precious tasting<\/strong> moment, revealing a wide range of tender aromas<\/strong>, where the fruity<\/strong> flavors are connected in symbiosis<\/em>, before a surprising final<\/strong> happening. This last aspect would again depends on the period<\/strong> you laid it down in your cave<\/strong>, for an approximate resting potential of 5 years<\/strong>.<\/p>\n

\"\"\"\"If you prefer appreciating life in pink<\/strong>, you should acquire the Brut Ros\u00e9 Grand Cru<\/strong>. An aerial mixed blend<\/strong>, made 65% Pinot Noir<\/strong>, 35% Chardonnay<\/strong> and 12% Red<\/strong> C\u00f4teaux Champenois <\/strong>species. Once again, the harvest origin is coming from their Grand Cru<\/strong> villages: Verzenay<\/strong>, Verzy<\/strong> and Beaumont-sur-Vesle<\/strong>. This champagne<\/strong> enjoys an association of nearly 40% reserve<\/strong> wines, thanks to a draw made in 2016, gathering a blend<\/strong> of those years, between 2012 and 2015.<\/p>\n

Due to a first fermentation<\/strong> at 80%, in barrels and a cellar<\/strong> maturation of 4 years<\/strong>, for a discreet and melted dosage<\/strong> (7g\/l<\/strong>), in order to preserve the aromatic richness of this wine<\/strong>,  You would be glad to savor this cheerful champagne ros\u00e9<\/strong>, offering you a visible fresh<\/strong> and fruity<\/strong> touch, to enhance your most gastronomic<\/strong> experiences.<\/p>\n

We advise to serve this Godm\u00e9 Sabine Champagne<\/strong><\/a> at a reasonable temperature of 10\u00b0 C, in a precious champagne<\/strong> glass. It’s the more accurate way to feel its harmonious<\/strong> and comforting<\/strong> expression, for deep<\/strong> and bewitching<\/strong> aroma, deftly evaporating those red notes<\/strong> of crushed raspberries<\/strong> and blackcurrant<\/strong> in your nostrils. In contact with your tongue, a well balanced texture<\/strong>, endowed with a fresh<\/strong> and sparkling<\/strong> acidity would eventually deserve you a durable<\/strong> and vinous<\/strong> finish, still in link with the cellar-keeping<\/strong> potential, announced between about 3 and 4 years.<\/p>\n

More information on the official website<\/strong><\/a> and explore the rest of their selection<\/strong>.<\/p>\n

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\"\"The Champagne Chapuy<\/strong><\/a> is a family<\/strong> estate of 8 hectares. For your information, the majority of their vines<\/strong>, located on the illustrious C\u00f4te des Blancs<\/strong>, are planted with Chardonnay<\/strong> grapes, allowing a notable production of Champagne Blanc de Blancs <\/strong>(photo credits: Champagne Chapuy).<\/p>\n

In an other hand, the grapes<\/strong> from this same variety, grown in the village of Oger<\/strong>, also permit the generation of high-quality Grands Crus Champagnes<\/strong>. Along, other plots of C\u00f4teaux Sud d’Epernay<\/strong>, planted with Pinot Noir<\/strong> and Meunier<\/strong> (3 ha), allow blending<\/strong> cuv\u00e9es, with a more supple<\/strong> and fruity<\/strong> touch.<\/p>\n

Besides this statement, the Chapuy<\/strong><\/a> family is closely linked to the history of Oger<\/strong>, since an ancestor was mayor of this village, at the ancient time of the French Revolution<\/strong>.<\/p>\n

Meanwhile, the cultivation of vines<\/strong> has ever been anchored in the family tradition for more than a century, but the Champagne House<\/strong> was grounded in 1952, mostly run today by a female<\/strong> generation.<\/p>\n

\"\"Lately, the team developed a real commitment to classify its Grands Crus<\/strong>, with a third level of High Environmental Value<\/strong> (HVE3<\/a>) certification. This is the highest approval<\/strong> level, regarding an official environmental certification<\/strong> system, in order to respect as much as possible the environment<\/strong> around vineyards<\/strong>. That’s why, some of the House<\/strong>‘s plots are worked with a draft horse<\/strong>, in particular for working the soil.<\/p>\n

Moreover, an other aspect resides in the sexual confusion<\/strong> for insects, a biotechnological technique which helps winegrowers<\/strong> to suppress insecticides<\/strong>. For example, this involves confusing insects<\/strong> with a bunch of pheromones<\/strong>, thereby preventing their reproduction. Therefore, biodiversity<\/strong> could be favored, and moreover the fauna<\/strong> and flora<\/strong> are thus preserved, as much as possible, setting up a healthy<\/strong> and sustainable<\/strong> viticulture. Another facet of the ecosystem<\/strong> is respected within the preservation the surrounding vine landscapes<\/strong>, for example by letting a natural<\/strong> grassing, thanks to inner grass <\/strong>and any endemic vegetation<\/strong>, like flowers<\/strong> forming an harmonious panorama<\/strong>, within sight or hearing range.<\/p>\n

\"\"In addition to this green<\/strong> lights, you have to know that most of their young champagnes<\/strong> is the fruit, from the blend of wines<\/strong>, having undergone some malolactic<\/em> fermentation, while  other items didn’t. Among them, just the millesime<\/em><\/strong> champagnes<\/strong> have been fully vinified<\/strong> without any malolactic<\/em> fermentation, in order to maintain their freshness over time.<\/p>\n

We offer you here some complementary informations about their global manufacturing<\/strong> process, starting with the first alcoholic fermentation<\/strong> only taking place in stainless steel tanks<\/strong>. From there, a quick racking<\/strong> has been operated to keep only the fine lees<\/strong>. Thus, this was only made after a filtration<\/strong> and a cold passage<\/strong>.
\nThen, it’s the turn of the \u201ctaking of foam\u201d<\/strong>, an inevitable action after the bottling<\/strong> stage, completed after 6 to 8 months of passage inside tanks<\/strong>. This compulsory to prepare the following storage<\/strong> on slats, with a duration from 2 to 3 years for non-vintage<\/strong> champagnes, but counting on a minimum of 5 years for vintage<\/strong> ones.
\nThe last steps to remind to assimilate the recipes of success<\/strong>, pass through a storage after disgorgement <\/strong>(removal of the deposit<\/strong>, that the riddling<\/strong> has concentrated in the neck of the bottles<\/strong>), from 3 to 6 months, depending on the sales season. The famous expedition liqueur<\/strong> can only be made only from Chardonnay<\/strong> variety, so as not to aromatically obstruct the original vintages<\/strong>.<\/p>\n

\"\"
Bet on the solid values<\/figcaption><\/figure>\n

We launch the ball, mentioning the Grand Cru Blanc de Blancs<\/strong><\/a> is a Brut R\u00e9serve<\/strong><\/a>, made of a blend<\/strong> fully composed of Chardonnay Grand Cru<\/strong>, employing a 2017<\/strong> base, fermented in stainless tanks, and completed by 57% of reserve wines<\/strong>, cautiously assembled at the bottling<\/strong> stage. <\/p>\n

Due to a cellar<\/strong> maturation of 5 years<\/strong> and a melted sugar dosage<\/strong> (6g\/l<\/strong>), coherent with the structure of this dynamic wine<\/strong>, adorned with a pale gold<\/strong> color, reflecting some silver<\/strong> flashlights, according to experts. The result is a terroir<\/em> champagne<\/strong>, full of fine and lively bubbles<\/strong>, suitable for aperitifs <\/strong>and fish dishes<\/strong>, especially with tangy sauces<\/strong> and even classical white meats<\/strong> with cream.<\/p>\n

Hereby, you would have the chance to discover an archetypal Chardonnay<\/strong> wine, deeply influenced by the freshness, inherent of the main assets of this grape<\/strong> variety, suitable to any spontaneous aperitif<\/strong>, or even to associate any appetizer, composed of white fish<\/strong>, scallops<\/strong> or langoustines<\/strong>. We advise to serve this Champagne Chapuy<\/b><\/a> at a reasonable temperature of 10\u00b0 C, in a precious champagne<\/strong> glass. It’s the more accurate way to feel its gourmet<\/em> aromas of some French<\/strong> pastry<\/strong> (brioche, butter), before the birth of vine peach<\/strong> and grapefruit <\/strong>notes, inside your nostrils. Once in mouth, you would surely experiment an intense<\/strong> first impression, due to an explosion, mostly emanating from the fruity<\/strong> notes. Then, it’s not a confession to tell that you would be bewitched by the creamy<\/strong> bubbles of this gourmet<\/em> nectar, preparing a long and precious final<\/strong> moment. A last important, you would drink a 2018 World\u2019s Finest Glass of Bubbly Award<\/strong><\/a>. Recommended price: 25\u20ac<\/strong>.<\/p>\n

\"\"We follow our exploitation visit with the Grand Cru Blanc de Blancs<\/strong><\/a>, an affordable Extra Brut <\/strong><\/a>(not too dry, with 4g\/l<\/strong>), fully composed of Chardonnay Grand Cru. <\/strong>This time, this juice <\/strong>employs a 2015 base, completed by 50% of reserve wines<\/strong>, at the bottling stage and through a partially blocked malolactic<\/em>, fermented in stainless<\/strong> tanks, for an optimal preservation of those natural<\/strong> flavors.<\/p>\n

It seems that this cautious assemblage<\/em> meets a certain success, since it has been awarded by a Silver Medal<\/strong> at the IXth Contest of the Best French Wines and Spirits in Asia<\/strong><\/a>, which took place on 06 and 07 April 2019 in Hong Kong<\/strong>., plus also won a Bronze Medal<\/strong> at the World Wine Awards 2019<\/a>.<\/strong><\/p>\n

\"\"The achievement is a perfect Champagne Chapuy<\/b><\/strong><\/a> for spending a pleasant cocktail<\/strong> time, also recommended to serve it associated with some white fish<\/strong> based plus a light lemony<\/strong> sauce dishes, or even with citrus scallops<\/strong>. From the first smell, you wouldn’t surely miss its nice bitter senses of citrus<\/strong> and especially lemon fruits<\/strong>, completed by subtle notes of some floral <\/b>fragrances, and a bit of brioche<\/em><\/strong> later.<\/p>\n

Therefore, in contact with your tongue, a fresh and tasty attack<\/strong>, still endowed with complex pastry<\/strong> aromas, mostly due to the extended maturation<\/strong> time in cellars. Finally, you would see the last bubbles, as pretty mineral<\/strong>, a representative aspect of the Oger<\/strong>‘s parcels. Recommended price: 25\u20ac<\/strong>.<\/p>\n

\"\"The third and last suggestion<\/strong> here is another Grand Cru Blanc de Blancs<\/strong><\/a>, sublimed into a Mill\u00e9sime 2013<\/strong><\/a>, still entirely full of Chardonnay Grand Cru<\/strong>. This time, this edition <\/strong>only focuses on the brilliant 2013 harvest, to turn it into a precious juice, helped by a fully blocked malolactic <\/em>process, fermented in stainless<\/strong> vats. <\/p>\n

Thanks to a soft sugar dosage<\/strong> (5g\/l<\/strong>) and an aging on lees<\/strong> during 5 years, the result is a memorable and gourmet<\/em> Champagne Chapuy<\/b><\/a><\/strong> able to satisfy any occasion diner<\/strong>, filled with some noble fish<\/strong> (turbot, sea bass, halibut, monkfish) and eventually a white butter sauce<\/strong>… Its elegant golden<\/strong> robe, glittering from fine and yellow bubbles<\/strong>, would also become the focal point of your table<\/strong>.<\/p>\n

Once uncorked, a first salvo<\/em> of spicy<\/strong> and toasted<\/strong> notes (gingerbread, cardamom) may arise, followed by aromas of counted<\/strong> fruit (orchard<\/strong> fruits). Those spicy<\/strong> aspects get confirmed during the tasting, balanced by a delicate<\/strong> texture, where the tiny bubbles<\/strong> would undoubtedly caress all of your senses. Recommended price: 35\u20ac<\/strong>.<\/p>\n

More information on the official website<\/strong><\/a> and explore the rest of their selection<\/strong><\/a>.<\/p>\n

\n

\"\"Still in the village of Oger<\/strong>, the Champagne Franck Bonville<\/strong><\/a> is located the unique soils of the C\u00f4te des Blancs<\/strong>, proving that a hard work in champagne<\/strong> expertise<\/em> is durable through ages. This true fact convinced the winegrower Alfred Bonville<\/strong>, a former collaborator of the Veuve Cliquot <\/strong>house, to take the ambitious challenge to acquire plots of vineyards<\/strong>, at the dawn of the 20th century, a few years after phylloxera<\/strong><\/em> disease destroyed many exploitations. In 1936, he acquired a pretty mansion<\/strong>, in the heart of Avize<\/strong>, a famous Grand Cru<\/strong> village, annually gathering more than 400 harvesters<\/strong> through the 270 hectares of a terroir<\/em>, whose international notoriety is fortunately still continuing to grow <\/strong>(photos: Champagne Franck Bonville).<\/p>\n

This elegant edifice<\/strong>, still the headquarters<\/strong> of the house today, hosts a press<\/strong> and cask<\/strong>, necessary for a quality homemade winemaking<\/strong>. Above the cellars, their first bottles<\/strong> are accommodated there, since four generations<\/strong>, in a prestigious land of 77 plots<\/strong>, in the heart of the C\u00f4te des Blancs<\/strong>, transmitting an exceptional heritage<\/strong>. Then, the maturing<\/strong> would be gradually elaborated in small enamel steel tanks<\/strong>, along steel 1990 stainless steel tanks<\/strong>, bringing great comfort and precision in their winemaking<\/strong>.<\/p>\n

\"\"
\nNowadays, the Chardonnay<\/strong> grape is highlighted used in their cuv\u00e9es<\/em><\/strong>. Did you know that this is the only white grape<\/strong> variety, containing white juice<\/strong> in the Champagne<\/strong> appellation? It was brought back from Cyprus<\/strong> in 1239, at the return of the 6th crusade by Thibaut IV<\/strong>, count of Champagne<\/strong>.<\/p>\n

Obviously unfolded at the end of the 18th century, the C\u00f4te des Blancs<\/strong> winemakers were the first, by necessity, to master a champagne<\/strong>, entirely made of Chardonnay<\/strong>, really suitable to the surrounding chalky<\/strong> subsoils and expresses the finest characteristics of this famous gastronomy<\/strong> zone, from all over the World. With this in mind, you have enough knowledge to explore the Champagne Franck Bonville<\/strong><\/a>‘s wide range, composed of 9<\/strong> Grand Crus<\/strong><\/a>, magnifying these Chardonnay<\/strong>‘s most relevant and secret savors<\/strong>.\"\"<\/p>\n

\"\"\"\"We get to know more about this champagne<\/strong> house, with the Cuv\u00e9e Mill\u00e9sime 2013<\/em><\/strong><\/a>, fully developed with Chardonnay<\/strong>, harvested in 2013, grown in Avize<\/strong>. A naturally elegant sparkling white juice, put in bottle<\/strong> in February 2014<\/strong>, enhances an elegant yellow robe, reflecting the persistent tempo<\/em> lead by its fine discrete bubbles<\/strong>.<\/p>\n

Due to a minimum cellar maturing<\/strong> of 6 years and a melted sugar dosage<\/strong> (5.83g\/l<\/strong>), this Millesime<\/em><\/strong> Grand Cru<\/strong> reveals a rather discreet nose, before welcoming sweet spring fragrances<\/strong>, introducing fruity scents<\/strong>, gently mingling with notes of young almonds<\/strong> and fresh butter<\/strong>.<\/p>\n

Once uncorked, you would enjoy a fresh and softly acid first tasting<\/strong>, undoubtedly here to support the creamy structure, due to aging of this 2013<\/strong> cuv\u00e9e<\/em><\/strong>, back on some lees. That’s why this promising young edition<\/strong>, dedicated for diners, would offer you a profusion of generous exotic<\/strong> aromas, bringing roundness<\/strong> and endurance<\/strong> until the fresh final fireworks<\/strong>. Thanks to its most frequent gustative assets<\/strong>, such as citrus<\/strong> (orange, lemon) and white fruit<\/strong> (peach, apple, quince or pear), evolving towards aromas of butter<\/strong>, brioche<\/strong> or even developing hazelnut<\/strong> with time, this champagne <\/strong>would eventually <\/strong>sublimate a crispy quail<\/strong> with raisins or a finely cooked lamb<\/strong>. Recommended price: 31,80\u20ac<\/strong>.<\/p>\n

\"\"\"\"Thereafter, meet the next coup de coeur<\/em>, the Cuv\u00e9e Prestige<\/em><\/strong><\/a> is considered as the most representative of the Champagne Franck Bonville<\/strong><\/a>‘s vineyard. This elixir<\/strong><\/em> is again only made up of Chardonnay<\/strong>. This blend<\/strong> is constituted from this previously announced Avize<\/strong> terroir<\/em>, counting on both harvest<\/strong> years of 2014 and 2015, completed by the complexity of their reserve wines<\/strong>, in order to obtain a constant final depiction. Adding to this, bottled in March 2016<\/strong>, before a casual maturing<\/strong> of 5 years and sugar dosage<\/strong> (6.67g\/l<\/strong>) provide fine bubbles to this Prestige<\/strong> cuv\u00e9e<\/em>.<\/p>\n

Those are melt in an ocean of creamy foam<\/strong>, within a golden robe<\/strong>, fulfilling the panorama<\/em> of its elegant and balanced scented<\/strong> bouquet<\/strong> of vanilla<\/strong> evolving into brioche<\/em><\/strong> aromas. Then, you shall appreciate the plumping mouth<\/strong>, enriched by a menthol<\/strong> facet, recalling the typical Chardonnay<\/strong> freshness, still bringing you some classical brioche<\/em> notes, relevant from the C\u00f4te des Blancs<\/strong>‘ sunny hills. As a matter of fact, this prestigious champagne<\/strong> is either really ideal as an aperitif<\/strong>, or as an accompaniment to a savory diner<\/strong>. Recommended price: 29,80\u20ac<\/strong>.<\/p>\n

More information on the official website<\/strong><\/a> and explore the rest of their selection in the online store<\/strong><\/a>.<\/p>\n

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The Champagne Guy de Chassey<\/strong><\/a>, located in the village of Louvois<\/strong>, where the Queen Marie-Antoinette<\/strong> stayed in the former feudal castle<\/strong> (from the 12th century) facing this family champagne house<\/strong>. By the time, this edifice and its gardens were considered as a Champagne<\/strong> version of Versailles <\/strong>(photo credits: Chassey).<\/p>\n

Nowadays, Louvois<\/strong> is globally famous for its fully Grand Cru<\/strong> classified vineyard<\/strong>, among the 17 Champagne<\/strong> villages to have obtained this precious label. Otherwise, if you visit this place, think about the hordes of hungry wolves<\/strong>, fortunately formerly, coming down from the forests. This historical fact gave the name of this locality, Loupvoie<\/strong> (“loup” is the French<\/strong> version for wolf).<\/p>\n

\"\"In the heart of the Montagne de Reims<\/strong>, the Guy de Chassey<\/strong><\/a> team farms 9.5 hectares<\/strong> of grapes there, maintained in the same family for more than 7 generations. A few steps away from the small Livre<\/strong> watercourse, full of legends, the ancestral wine-growing<\/strong> know-how has been passed on from generation to generation, until today, with the feminine tandem between Marie Odile de Chassey<\/strong> and her daughter Ingrid<\/strong>. Feel free to come as you are, in their exploitation<\/strong>, and explore their champagnes<\/strong> scope! <\/p>\n

The family philosophy<\/strong> remains focused on tradition through an entire handling <\/strong>stirring of their bottles and in the other hand, harvest<\/strong> of their vines<\/strong>. Those are mostly exposed on South<\/strong>, South East<\/strong>, nourished with a fertile clay-limestone<\/strong> soil, between Louvois<\/strong>, Bouzy Grand Cru<\/strong> and also Tauxi\u00e8res Mutry<\/strong>, which is singularly a 99% Premier Cru <\/strong>appellation zone. The homegrown grape<\/strong> varieties in the domain<\/strong>, following the local trend, starring 75% Pinot Noir<\/strong> and 25% Chardonnay<\/strong>. <\/p>\n

\"\"\"\"This vineyard<\/strong> is also HVE<\/strong> (High Environmental Value) certified. This was made possible thanks to a reasoned viticulture<\/strong>, in order to preserve the quality of their soil<\/strong>, water<\/strong>, air<\/strong> and fauna<\/strong>, through several eco-friendly<\/strong> initiatives. Among them, the Champagne<\/strong> Guy de Chassey<\/strong><\/a> tends to use as much as possible the sustainable method of grass<\/strong> covering. <\/p>\n

Regarding their production<\/strong> process, their alcoholic fermentation<\/strong> takes place in proper stainless steel tanks<\/strong>, all  equipped with a thermoregulation<\/strong> function, in order to better control the temperature <\/strong>of their inner juices. Knowing that this should generally oscillate around 18\u00b0 C<\/strong>, understandably preserving the balance of their wines<\/strong> and also a greater aromatic<\/strong> finesse<\/em>. A last significant detail, contrary to the previous champagne houses<\/strong>, this one does not fall back on malolactic<\/strong> fermentation, for “fresher, fruiter and a longer aging potential”<\/em>, according to them. Another speciality is their vertical wooden press<\/strong> (pictured above), allowing a smoother and more qualitative extraction<\/strong> of the grape must<\/strong>.<\/p>\n

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Get ready for the purple rain.<\/figcaption><\/figure>\n

Among the 5 references of their Grand Cru<\/strong> range, we highlight here the Antide<\/strong> cuv\u00e9e<\/em>, a champagne<\/strong> exclusively made from old vines<\/strong>. Concerning this bottle<\/strong> name, it’s in fact a tribute to an ancestor<\/strong>‘s first name, who lived during the French Revolution<\/strong>., although this name is no longer given. For your information, the original Chassey<\/strong> patronym, doesn’t come from Champagne<\/strong>, but from the Haute-Sa\u00f4ne<\/strong> region, this pretty old family<\/strong> was miller at the beginning.  That’s why, when we were ennobled in 1530, 3 flour<\/strong> bags suddenly appeared in the middle of their coat of arms<\/strong>, visible on their bottles.<\/p>\n

The result is a blend<\/strong> of 50% Pinot Noir<\/strong>, harvested in 2011, and 50% Chardonnay<\/strong>, harvested in 2012, both vinified and matured in oak barrels<\/strong>. Seven years of maturation<\/strong> for this juice, in their underground cellar<\/strong>, were necessary to reveal the great complexity of this prestigious cuv\u00e9e<\/em>. The absence of malolactic<\/strong> fermentation offers a notable a distinct aromatic<\/strong> balance, with a singular ample structure (photo credit: Alex Plato).<\/p>\n

Due to a classic sugar dosage of 8g\/l, this champagne brut<\/strong> wears a light golden<\/strong> robe. At first sight, you would surely feel the woody<\/strong> notes, supported by red fruits<\/strong> in the background, plus a surprising touch of fruit spreads<\/strong>. In mouth, the fine bubbles<\/strong> release fruity<\/strong> aromas, still very present, melt in an analog melted woody<\/strong> atmosphere, for a clear and long hold inside your palate<\/strong>! Recommended price: 38,4<\/strong>0\u20ac<\/strong>.<\/p>\n

More information on the official website<\/strong><\/a> and explore the rest of their selection<\/strong><\/a>.<\/p>\n

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Our next guest is also a family<\/strong> farm, the Champagne Second\u00e9-Simon<\/strong><\/a> is led by the same tribe<\/strong> since 5 generations. Located in the village of Ambonnay<\/strong>, spoiled with a Southern-Eastern<\/strong> exposure sunning the Champagne<\/strong> hillsides, this exploitation elaborates its wines<\/strong>, in the respect of a certain tradition<\/strong> and environment<\/strong>. One other important detail, this house even benefits from this Grand Cru<\/strong> label, since the creation of this specific champagne<\/strong> appellation (photo credits: Champagne Second\u00e9-Simon).<\/p>\n

Indeed, cautious to preserve this natural<\/strong> treasure, since some years, the team has been engaged in a sustainable<\/strong> viticulture<\/strong>, since this house was a pioneer, 20 years ago. Their commitment in this environmental<\/strong> preservation, let thus them rewarded by obtaining again HVE<\/strong> certification in 2018, honoring for instance, their participation in sexual confusion to remove pesticides<\/strong>. This action proves their huge investments in the banishing of all types of weed killers<\/strong>, since 2018. Consequently, concerned about respecting the grapes<\/strong> and their surrounding terroir<\/em><\/strong>, the Champagne Second\u00e9-Simon<\/strong><\/a> imagined a precise pressing<\/strong> method, in order to carefully split the juice<\/strong> as well as a vinification<\/strong><\/em> directly at the plot. The reputation of this house may then be built around wines<\/strong>, made of a certain elegance<\/em>.<\/p>\n

\"\"\"\"Nowadays, the Champagne Second\u00e9-Simon<\/strong><\/a> holds a domain of 6 hectares and 44 plots, all located on the Grand Cru<\/strong> vines of Ambonnay<\/strong>. Therefore, real territorial grid in a Grand Cru<\/strong> zone, offering a champagne<\/strong> patchwork through distinct 6 cuv\u00e9es<\/em>, for a total annual production of 21,000 bottles, 30% of them are at least exported, mainly in Italy<\/strong>, Japan<\/strong> and even for at the occasion of a honey moon in Polynesia<\/strong> (pictured in front by Johan).<\/p>\n

It’s not a secret that most of their customers have been seduced by the ability of their juices<\/strong> to showcase the multiple facets of Pinot Noir<\/strong>, Chardonnay<\/strong> and alternative assemblages<\/em><\/strong> of this Reims Mountain<\/strong>‘s jewelry!<\/p>\n

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S<\/strong> for Second\u00e9-Simon<\/strong> and M<\/strong> for M\u00e9lodie<\/strong>…<\/figcaption><\/figure>\n

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Deeply influenced by music and the rhythm of seasons dancing with their vines<\/strong>, the Champagne Second\u00e9-Simon<\/strong><\/a> team imagined the M\u00e9lodie<\/strong> cuv\u00e9e<\/em>, in tribute to transfer all the talents this melomane<\/em> family in a bottle.<\/p>\n

This premium champagne<\/strong> is the portrait of a fine blend<\/strong>, but above all an ode to Pinot Noir<\/strong>, since it’s composed of 90% Pinot Noir<\/strong> and a minor contribution of Chardonnay <\/strong>(10%), balancing its complexity, also completed by 40% of reserves wines<\/strong>. Those valuable grapes<\/strong> are issued from 3 plots, situated in the middle of a bunch of fruitful<\/strong> and sunny<\/strong> hills, only composed of “coeurs de cuv\u00e9e”<\/em><\/strong> (vintage hearts).<\/p>\n

Due to a cellar<\/strong> maturation of 4 years<\/strong> minimum and a classical sugar dosage<\/strong> (8g\/l<\/strong>), this champagne<\/strong> brut is enriched with a clear golden<\/strong> robe, suggesting real glittering<\/strong> reflections, some visible signs of maturity. Moreover, its effervescence<\/em> nourishes a durable foam<\/strong>, for more visual effects. Then, in an olfactory<\/strong> way, you would appreciate the first moments, thanks to the distinctive and distinguished perfumes <\/strong>of Pinot Noir<\/strong>, enhanced with notes of peach<\/strong>, vanilla<\/strong> and even a spicy<\/strong> touch of red pepper<\/strong>. This scented<\/strong> personality is very coherent with the structure of this frank and dynamic wine<\/strong>, due to a primary sustained acidity<\/strong> but then quickly turned into a powerful yellow<\/strong> fruited character, plus peppery<\/strong> notes and raspberry<\/strong>.<\/p>\n

On top of that, the maturing<\/strong> on slats brought to this juice<\/strong>, a real voluptuousness<\/strong> on the palate<\/strong>. That’s why, this balanced M\u00e9lodie<\/strong><\/a> combines the power of acidity and finesse <\/em>of the same acidity in the mean time, finely suitable with an aperitif<\/strong> and a tasty fish<\/strong>, such as salmon<\/strong> or turbot<\/strong>, or even white<\/strong> and cheeses<\/strong>, like Comt\u00e9<\/strong> or Brie<\/strong>. Moreover, the cellar master<\/strong> advises you to enjoy this vintage<\/strong> bottle, while listening to classical music, and especially Ravel<\/strong>‘s Bolero<\/strong>! Indeed, “both have a lot in common, especially that of starting slowly and ending in fanfare.”<\/em><\/p>\n

More information on the official website<\/strong><\/a> and explore the rest of their selection<\/strong><\/a>.<\/p>\n

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\"\"You’re invited to contact<\/strong><\/a> the Grands Crus d’Exception Association<\/a><\/strong>, whether you would like to invite them for a tasting events or any convenient information requests. Those are below the other members, if you’re curious to visit their websites (photo credits: Appellation Champagne<\/a>).<\/p>\n