Champagne Champagne wines are produced by natural yeast - - PDF document

T H E MA R Q U E O F A N E XC E P T IO N A L H O U S E

JOSEPH PERRIER PRESENTATION

Overview of Champagne

Champagne wines are produced by natural yeast fermentation in the bottle, in accordance with strict criteria laid down in the Champagne regulatory framework covering every aspect of winemaking. Principal rules:

• Just three authorized grape varieties: Chardonnay,

Pinot Noir, Pinot Meunier

• Dedicated Champagne wine-making and storage

premises.

• A minimum 15 months storage period for bottled

wines prior to shipping (36 months for Vintage wines).

• A natural

winemaking process known as the ‘Méthode Champenoise’.

CHALONS EN CHAMPAGNE

10 steps of the “Méthode Champenoise”

1. Manual harvest. 2. Pressing immediately after picking (in the vineyards). 3. Alcoholic fermentation: it is the process that transforms the grape musts into wine: the yeast consumes the natural grape sugars, producing alcohol and carbon dioxide (CO2). 4. Malolactic fermentation: fermentation in which malic acid is broken down into lactic acid. 5. Blending: the blending process is combining wines from different crus (growths), different grape varieties and different years. 6. Bottling and second fermentation: bottle fermentation transforms still wine to sparkling wine. 7. Maturation on lees: long period of maturation by keeping the wines at a relatively constant temperature of 12°C (54°F). 8. Riddling: towards the end of their long resting period, the bottles must be moved and rotated to loosen the sediment thrown off by second fermentation. 9. Disgorgement: eliminate the deposit that were collected in the neck of the bottle as a result of the riddling process.

• 10. Dosage: this is the addition of a small quantity of ‘liqueur de

dosage’ to the wine – also known as the ‘liqueur d’expédition’

History

• Founded in 1825 by a young Châlons en Champagne

native entrepreneur, and run by the same family since 6 generations.

• Joseph Perrier cellars are dating back from the Roman

Empire, and measure closed to 3 kilometers, on one single level.

• Owns and manages 22 hectares of vineyards, alongside

the Marne River and especially in Cumières and Hautvillers.

• Constant research on producing balanced, fresh and

fruity wines.

• Honoured by the British Royalty since Queen Victoria

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The Cellars

• Pride and joy of the house.
• Dug into the hill, illuminated by the shafts, which

brings in the gentle natural light and ventilation.

• Bottles lie down throughout the galleries in

perfect conditions of constant temperature and light for a minimum of three years.

• Galleries and cellars are right behing the

labelling hall.

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The Vineyard and farming philosophy

CHALONS EN CHAMPAGNE

JOSEPH PERRIER VINEYARDS

• Size: 22 hectares divided in 34 parcels.
• Whose: 7.5 hectares are certified organic (2 parcels) with

DEMETER certification possible.

• Location: alongside the « Marne » river (Hautvillers, Cumières,

Damery and Verneuil.

• Percentage of the production: 25%.
• Grapes sourcing: Montagne de Reims and Côtes des Blancs.

PHILOSOPHY

• Soil treatment:
• decrease by 75% of all chemicals compare to average in

Champagne.

• Use of new technology (DPA).
• Focus on development of bio-diversity in the soil by increasing

the soil decompaction (grass, stuffing).

• Enlarging the row spacing.
• Increasing manual work.
• Use of organic compost and fertilizer.
• Trees plantation around the parcels for:
• Feeding the soil.
• Reconnecting vines to trees.

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T H E MA R Q U E O F A N E XC E P T IO N A L H O U S E

Our Cuvees

The true expression of the House style. Elegant, fresh, light, well-balanced with good length, this is the perfect celebration champagne.

Winemaking

Blend: 35% Chardonnay, 35% Pinot Noir and 30% Pinot Meunier, with around 20% reserve wine. More than 20 different villages are used, based on our own vineyards in Cumières, Damery, Hautvillers and Verneuil. Ageing: 3 years.

Pairing

This champagne has a very open easy welcoming style; floral and fruity, most accessible to both experts and occasional drinkers. It is the perfect aperitif with a lovely balance between freshness and body, truly a champagne that can be consumed all through the day!

Cuvee Royale Brut

Cuvee Royale Demi-Sec NV

Winemaking

Blend: 35% Chardonnay, 35% Pinot Noir and 30% Pinot Meunier, with around 20% reserve wine. More than 20 different villages are used, based on our own vineyards in Cumières, Damery, Hautvillers and Verneuil. Ageing: 3 years.

Pairing

With such a structure of sweetness and acidity this champagne works well with dishes which have elements of both sweet and savoury. This could be a glazed duck, a tagine dish with prunes, a lamb curry or Tahitian salad with crab and pineapple or crayfish in a citrus sauce. Also of course with desserts, best if these are not too sweet though…

Cuvee Royale Blanc de Blancs NV

Winemaking

100% Chardonnay, with approximately 15% of reserve wines. Around 15 crus of the Côte des Blancs and the Bassuet region, as well as some chardonnay from our vineyards in Cumières. Ageing : 5 years minimum.

Pairing

For a special occasion this makes a notable aperitif, and with the fish course in particular – for shellfish in sauces and especially a simply-cooked white fish.

A wonderful expression of Chardonnay from champagne

Cuvee Royale Brut Rose

A lovely expression of Pinot Noir from Cumières

Winemaking

Blend : 25% Chardonnay and 75% Pinot Noir and Pinot Meunier, of which around 12% is AOC Cumieres Rouge. Fruit is from 15 different villages. Ageing: 3-4 years.

Pairing

This Rose has a strong character underpinned by a well-structured vinous centre, and delicious fruity character. As an aperitif it will transport you straight to a summer’s day and it will partner a terrine of ham hock, or pink lamb, or even a dessert if it is not too sweet. A perfect partner for all things pink!

Cuvee Royale Brut 2008

Winemaking

50 % Chardonnay, 41 % Pinot Noir, 9 % Pinot Meunier, coming from Premier and Grand Cru vineyards including our own : Le Mesnil sur Oger, Chouilly, Bergères les Vertus, Cumières, Mailly Champagne, Rilly la Montagne, Sacy … Ageing : 6 ans

Pairing

With its pronounced fruit and excellent freshness, this cuvée will accompany dishes as diverse as a carpaccio of Saint-Jacques with vanilla oil and Bourbon pepper, hot duck foie gras and lemon juice - a roast cannette de Challans with reinette potatoes cooked with saffron, or an ice-cold William pear, French meringue, candied chestnuts and milk chocolate.

2008, a cool year

Cuvee Blanc de Noirs Brut Nature

Single Vineyard « La Côte à Bras » Cumières Premier Cru Vintage 2010

Winemaking

Blend: 100% Pinot Noir from a single vineyard site in Cumières, « La Côte à Bras ». Ageing : 7 years. Disgorgement in small lots. Dosage : 0 gr/l – Brut Nature. Limited quantity

Pairing

Perfect as an aperitif with great personality, the Blanc de Noirs Brut Nature Vintage 2010 could be served with a langoustine butterfly with mesclun chiffonnade or a roasted blue lobster, slightly peppered, grapefruit coulis and beurre blanc

2010, a fine year

Cuvee « Esprit de Victoria » Vintage Rose 2010

Winemaking

Blend: 24% Chardonnay, 11% Pinot Meunier, 65% Pinot Noir, of which 18% is red wine from Cumières, predominantly from the Grand Cru and Premier Cru Vineyards : Cumières, Mailly, Rilly, Chouilly, Le Mesnil sur Oger, Avize ... Ageing: 6 years.

Pairing

An elegant cuvée, ideal for an aperitif in the evening. The Victoria Rosé 2010 can enhance your table alongside beef carpaccio with duck foie gras; bluefin tuna, sweet peppers and balsamic caramel; and stuffed eggplant with smoked salmon and parmesan cheese.

2010, A fine year

Cuvee « Esprit de Victoria » Blanc de Blancs Vintage 2010 Extra Brut

Winemaking

The Esprit de Victoria Blanc de Blancs 2010, is made from 100 % Chardonnay coming mainly from Premier and Grand Cru vineyards : Chouilly, Mesnil sur Oger et Bassuet. Ageing : 6 years.

Pairing

With such elegance and finesse, this seductive wine readily partners with shellfish or classic white fish fillet with a beurre blanc sauce. Towards the end of the meal, try it also with goat’s cheese.

2010, a precious year

Cuvee Josephine Vintage 2008

Winemaking

Cuvée Joséphine is made up of 54% Chardonnay and 46% Pinot Noir coming from Premier and Grand Cru vineyards in Avize, Vertus, Chouilly, Cumières, Mailly and Le Mesnil sur Oger. Ageing : 7 years.

Pairing

This champagne perfectly partners a fresh dish of carpaccio of Saint-Jacques. It enhances the tender flesh of a line caught bass. Vinosity and effervescence balance the smoked meat of a rich game dish. Served with delicious candied apricots and walnuts, its pastry notes add a wonderfully complex note.

2008, a cool year

Collector’s Limited Edition

1825-2015. Champagne Joseph Perrier has grown through a philosophy of excellence based on conviction and discretion, 190 years during which the House has tended the vineyards, made champagne and created some great

• vintages. This moment is an occasion to create for connoisseurs and

collectors an exclusive edition of three remarkable vintages, 1975, 1985 and 1995, presented in a beautiful gift box. Celebrating the date of release, just 190 gift boxes have been created, with each of the three vintages within dressed with an historic label dating back to the production of the first paper labels in champagne in 1834. It was printed by the company Barbat in Chalons-en-Champagne and its format was used by all the houses during this period. The design remained the same, the pattern being engraved usinga lithographic technique. Only the name and the colour changed for the labels of the different Houses. For this limited edition the labels are individually numbered with the historic red colour for the 1975, silver for the 1985 and gold for the 1995. These three vintage pay homage to the first champagne of Joseph Perrier in 1825.

New Cuvee

Tout de Blanc is a new cuvee from Champagne Joseph Perrier. Just 1,500 magnums have been made and are presented in this special bottle. Each magnum is numbered both on the back label and on the capsule. This innovative cuvee in its beautiful bottle is the culmination of an exciting encounter between two young friends, one a wonderfully talented artist and the other an artisan in

• Champagne. Called “Tout de Blanc” it has taken over 3 years to come to fruition.

Artist Lauren Collin (www.laurencollin.com) and Benjamin Fourmon, M.D. of Champagne Joseph Perrier have combined their complementary skills with precision and finesse, creating a truly exceptional magnum of champagne.

MAGNUM TOUT DE BLANC EXTRA BRUT

BY LAUREN COLLIN

Blended only from a tiny selection of specially selected 100% Chardonnay wines, this elegant champagne is deliciously rich, savoury and complex with a finish that sings with beautifully defined yuzu zest. It is a selection from the 2014 vintage, which favoured the Chardonnay vineyards. It is presented as an Extra Brut with 3.5g/l dosage. There is great energy and nervous tension in this wine, with depth, presence and elegant minerality. The nose sings of spring and white flowers and it was this element in the champagne that inspired Lauren in the design for the bottle. Chef de Cave Nathalie Laplaige has made the following tasting note: "Fresh, very fine and delicate, there are white fruits on the nose, as well as peaches, nectarines and exotic notes of pineapple. With a little aeration it is very floral, with scents of iris and spicy notes, subtle yet the whole is powerful and rich, It is wonderfully complex in the mouth with plenty of attack and youthful tension, peach, citrus grapefruit, beautiful length, definitely a wine for food, very elegant "

Press Release

WINE ADVOCATE

August 2019

WINE ENTHUSIAST

December 2018

JAMES SUCKLING

July 2019

September 2019

FINE MAGAZINE – CHAMPAGNE EDITION

Highlighting

Partnership with Michelin Star Chef Guy Martin

Great encounters are sometimes the result of serendipity. Just a small detail can give a coincidence a much deeper meaning. Such was the case with the coming together of the Joseph Perrier Champagne House in Châlons en Champagne, and Guy Martin the talented chef at the « Grand Véfour » in Paris.

Harrods-New Wine Department

In 2017 Harrods set about designing a new concept for their wine department, a design that would entertain and educate as well as be a showcase for the worlds finest wines an champagnes. The design harks back to the elegant aesthetic of the “roaring twenties” when spectacle was part of the shopping experience and Harrods was the centre of all things epicurean. The design called for installations designed and created in partnerships with some of the worlds top champagne and spirit brands with a view to educate and inform as part of the visitor’s experience.

Located right at the entrance to the new wine department

Le Joy - Fouquet’s Paris Le Baudelaire - Burgundy Hôtel Table de l’Espadon - Ritz Paris

The Michelin-Starreds

• Family owned House through 6 generations
• One of the original Grande Marque Houses
• Only House making champagne in Chalons-en-Champagne
• Unique level cellars, 3kms in length dug into the chalk hillside
• Vineyards of 22 hectares in the Montagne de Reims and Marne

Valley

• A great deal of the production is still done by hand, both in the

vineyards and in the cellars

• The “real” yellow label.
• New bottles, created specially and exclusively for Joseph Perrier
• Range of sizes from quarters to Methuselah
• Emphasis on quality not quantity
• Distributed around the world through traditional and independent

merchants (no supermarkets)

• 70% of sales exported.
• Quality of wines recognized by the press

Joseph Perrier’s Key Elements

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