Made only in the best years from first press juice sourced exclusively from grapes grown in Premier and Grand Cru plots in Montagne de Reims and Philipponnat's vineyards in Mareuil-sur-Ay.
Partial malolactic fermentation for the wines in vats and vinification without malolactic fermentation for the wines in wooden barrels. Aged for five to seven years to develop tertiary aromas which are the hallmark of extended aging on lees.
Grape varieties: 100% Pinot Noir
Altitude: 170m ASL
Dosage at disgorgement: 4.25 g/l
Bottle fermentation on the lees: 5 - 7 years
Tasting Notes: An expression of Pinot Noir with spicy, peppery notes mingled with acacia flower honey, mineral, and red currant. An ideal pairing with poultry, gamebirds, terrines and foie gras.
93 Points, Wine and Spirits
92 points, The Wine Advocate
93 points, Wine Spectator