Champagne Champagne wines are produced by natural yeast - PDF document

J OSEPH P ERRIER P RESENTATION 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

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

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

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.

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

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

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.

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

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

Cuvee Royale Brut 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 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 A wonderful expression of Chardonnay from champagne 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.

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 2008, a cool year 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.

Cuvee Blanc de Noirs Brut Nature Single Vineyard « La Côte à Bras » Cumières Premier Cru Vintage 2010 2010, a fine year 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

Cuvee « Esprit de Victoria » Vintage Rose 2010 2010, A fine year 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.

Cuvee « Esprit de Victoria » Blanc de Blancs Vintage 2010 Extra Brut 2010, a precious year 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.

Cuvee Josephine Vintage 2008 2008, a cool year 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.