Champagne Update April 2016

An Unique Appellation Champagnes can be identified by the initials that appear before a number on the wine label.

• RM (meaning Récoltant-Manipulant) commonly associated with Grower Champagnes.

NM (meaning Négociant-Manipulant) appear on the labels of large Champagne houses that source the majority of their grapes rather than growing them.

• CM (meaning Coopérative-Manipulant) is a co-operative of growers who blend the product of their collective vineyards to sell under one or more brands. In this situation the individual grower may have some involvement in the winemaking process. Special Thank You To: • RC (meaning Récoltant-Coopérateur) is a wine sourced from a single grower but made entirely for him by a co-operative winemakingElbé & Martie facility. While the wine is sold under the

grower's ownChampagne brand, he will often Jacquart have had and very Southern little if any involvementDistributers in the winemaking process. Wine Cellar in Cape Town • SR (meaning Société deGreat Récoltants) Domaines is a registered in Johannesburg firm set up by two or more growers who share the same winery which theyReciprocal use to make Trading wine to sell under their own label. This designation differs from a CM in that the growers almost always have significant involvement in the winemakingTeam process. Graham Beck

Champagne – An Unique Appellation

• 34 300 Hectares over 5 Departments • 319 Crus (Communes) also know as Villages • Pinot Noir 38%, Pinot Meunier 32% & Chardonnay 30% • Pinot Blanc, Arbanne, Petit Meslier, Pinot de Juillet (Rosé), Pinot Gris (named Fromenteau in Champagne)

• 0.4% of Total World Vineyard Plantings • 13% of Total World Bubbly Consumption • 40% of Total World Bubbly Value • 63 % of Total French Bubbly Exported @ 91% Value • Exported to 190 Countries -

Roll of the CIVC

The Comité Champagne is the trade association that was established in 1941, that represents the interests of independent Champagne producers (vignerons) and Champagne Houses.

Its mandate is to promote the vines and wines of Champagne through a broad remit that includes: economic, technical and environmental development; continuous quality improvement; sector management; marketing and communications; and the promotion and protection of the Champagne AOC across the world.

Balancing stakeholder interests depends on all parties acting in concert, which in turn depends on active trades union involvement.

The Comité Champagne seeks to unite its two major partners, harmonizing their complementary roles in a spirit of goodwill and realism. It looks at the bigger picture – the need to overcome passing conflicts of interest for the sake of greater security and prosperity in the Champagne region.

Biggest buzz in Champagne at the moment is CLIMATE CHANGE.

ADDITIONAL READING:

http://www.thewinecompany.net/champagne-vintages/

http://www.champagne.fr/assets/files/brochure%20champagne/Champagne_ANGLAIS.pdf

https://www.youtube.com/watch?v=IFh5DuF49xw

http://www.champagne.fr/assets/files/comite/rapport_activite_2015.pdf THE VINEYARD OF CHAMPAGNE: CLIMATE

A dual climate that is subject to oceanic and continental influences alike.

Latitudes : 49°5 in , 48° South (Bar/ )

.Average annual temperature in Reims is just 11°C (50°F) .Annual rainfall: 650 to700 mm Annual precipitation is steady (oceanic influence) but moderate .Annual sunshine hours : 1 650 Relatively low considering 290 « shiny » days

Rainy spring and autumn Cool to warm summer Cold winter

Structure of Champagne: Acidity, effervescence & mineralities 300 km North to South ( - Channes)

170 km West to East (Saâcy - Rizaucourt-Buchey)

70 km from !

49°5 latitude at Reims 48° latitude at Bar-sur-Seine

34 282 ha planted in 2013

5 Departments 22 771 ha (66%) Aube and Haute-Marne 8 092 ha (24%) and Seine-et-Marne 3 419 ha (10%)

319 Crus 279 917 plots (avg 12 to 25) 42 % of the vines are over 40 years old THE CHAMPAGNE TERROIR: THE DIVERSITY OF CRUS

Grands Crus : 100% Premiers crus: 90 to 99% Autres crus: 80 to 89%

17 Grands Crus 4470 ha – 14%

42 Premiers Crus 6657 ha – 20%

260 Autres Crus 21890 ha – 66% THE VINEYARDS OF CHAMPAGNE: LANDSPCAPES & SOILS Sand & clay

Relief: 3 concentric cuestas towards Paris

. Côte de l’île de Chalk & clay . Côte de Champagne

. Côte des Bar Culture on hillsides to optimize enlightment Height between 90 and 300m Clay & limestone Slopes between 12 and 60 % Streams and their tributaries carve the relief Chalk The Marne, the , the Ardre, the Seine, the Aube, the Arce, the Ource …

Soils: basement is calcareous for the greater part. Flush sediments are also calcareous in 75% + Marls, Sand, Chalk

Calcareous marls

GRAPE VARIETIES

Pinot Noir Meunier Chardonnay 38,3% 31,7% 29,7%

0,3 % : Pinot blanc vrai, Arbanne, Petit Meslier, Pinot gris, enfumé… CHAMPAGNE PATTERN: A FRAGILE BALANCE BETWEEN SUPPLY & SALES

Wine Growers 15736 (20 617 registrants) 30 195 ha 90% of the surface

Sales

Coops Grape suppliers RM 14 384 13 648 1951 1/3 39,6% of the surface 56,3% of the surface 4,1% of the surface

Clear Wines Clear Wines

RC CM 2/3 2678 40 NM 392 3376 ha 10% of the surface Producer information Every label must display the producer’s registration code issued by the Comité Interprofessionnel du vin de Champagne (CIVC), preceded by two initials indicating the category of producer:

NM - Négociant Manipulant. An individual or company, with or without vines of their own, buying grapes, grape must or wine to make Champagne on his/her own premises.

RM - Récoltant Manipulant. Grower who makes and markets own-label Champagne from grapes exclusively sourced from his/her own vineyards.

RC - Récoltant Coopérateur. Co-op grower who sells, under his/her own label, a partly or totally co-op produced Champagne.

CM - Coopérative de Manipulation. Wine co-op that markets Champagne made on co-op premises from members’ grapes.

SR - Société de Récoltants. A family firm of growers that makes and markets own-label Champagne from grapes sourced from family vineyards.

ND - Négociant Distributeur. Distributor who buys in finished bottles of Champagne then labels them on his/her own premises.

MA - Marque d’Acheteur. Buyer’s own-brand Champagne. http://www.sgv-champagne.fr/le-vignoble-champenois/l-aoc-champagne.html

The SGV was established in 1904 to represent all of the growers and cooperatives in Champagne.

Its objectives are: Economic organization of the Champagne winegrowing region Providing business support to winegrowers Promoting Grower Champagnes sold under the ‘Champagnes de Vignerons’ umbrella brand http://www.champagne-de-vigneron.com/about-2/ http://www.clubtresorsdechampagne.com/en/home The Club Trésors comprises 29 artisan wine makers, selected from the finest areas of the Champagne region, each one recognised for the quality of their work. The Club Trésors is the only organisation in Champagne to select its members according to a set of unrelenting quality standards.

• Each winemaker must make their champagnes entirely in his, or her, own premises and cellars. Furthermore the champagne must be made exclusively from grapes harvested in his, or her, own vineyards. • Each wine maker is devoted to his work and passionately protects the quality and the unique character of his own terroir. • The jury of oenologists and wine professionals who select the champagnes, demand irreproachable quality as regards both the work in the vineyard and the wines. • Each champagne is subject to two blind tastings (once at the still wine stage before bottling and again after 3 years ageing in bottle) by a panel of passionate and distinguished oenologists and wine makers. • A Special Club champagne may only be made in outstanding vintage years.

Only winemakers who have successfully passed these two tests are deemed worthy of putting their chosen champagne in the unique ‘Special Club’ bottle which may not be used by anyone except the members of the Club Trésors. Obtaining this ‘Holy Grail’ is a true accolade and one that requires daily dedication and application by the wine maker. Only in this way can our select group guarantee to champagne lovers everywhere the exceptional quality and unique artisan character of our champagnes.

Youthful – Radiance – 2 to 3 years old Mature – Balance – From3/4 to 6/8 years Aged – Completeness & Complexity – More than 6/8 years old DOSAGE - CLASSIFICATION

Brut nature 3

Extra Brut 6

Brut 12

Extra Dry 12 17

Dry ou Sec 17 32

Demi Sec 32 50

Doux 50

0 5 10 15 20 25 30 35 40 45 50 grammes de sucre/litre http://www.champagnelemesnil.com/en/historic/78/ http://www.louis-roederer.com/en/house http://www.champagne-jacquart.com/en/home http://www.greatdomaines.co.za/54-larmandier-bernier http://www.greatdomaines.co.za/57-vilmart-et-cie http://www.greatdomaines.co.za/55-marguet-pere-et-fils

http://www.champagnediscovery.com/review-benoit-lahaye/4579115663

http://www.champagne-gardet.com/ http://www.domperignon.com/ https://www.krug.com/ http://www.salondelamotte.com/

CHAMPAGNE LES MESNIL

Founded in 1937, Le Mensil is proud of its rich Champagne drawn from the chalky soil of its prestigious terroir. Le Mesnil-sur-Oger is in the heart of the Cote de Blancs, located 20 km south of Epernay in the heart of the Côte des Blancs. It is classified among the Grands Crus of Champagne. The vineyards comprise of chalk on quite a slope producing only Chardonnay. Le Mesnil gives rise to lightness, delicacy, roundness and freshness. Most Le Mesnil's grapes are sold to Salon and Laurent Perrier and to other Grande Marque houses.

100% Chardonnay. There are 17 Grand Cru AOC And only 7 = Blanc de Blancs

Total 309 ha with 667 Members

2014 Production = 13 248 kg/ha Cuvée élaborée par assemblage de chardonnay du village du Mesnil sur Oger, de différentes années qui sont sélectionnées pour leur finesse et leur légèreté qui délivrent des arômes complexes et gourmands.

100 % Chardonnay - Blanc de Blancs Base récolte 2008 Fermentation malolactique accomplie Tirage : avril 2009 Vieillissement 4 ans en cave Dégorgé en 2012 avec un dosage en sucres de 10 g/L

Descriptif Or blanc, mousse fine et persistante, nez délicat de fleurs blanches. Bouche avec attaque franche et directe, une finale légèrement citronnée. Un vin marqué par la fraîcheur, typé chardonnay.

Disponible en Demi-bouteille, Bouteille et Magnum. Médaille d’or au concours Agricole de Paris 2011. Cuvée élaborée par assemblage différents chardonnay Grand Crus de la côte des Blancs, sélectionnés pour leur générosité .

100 % Chardonnay Millésime 2005 dont 15 % de vins sans fermentation malolactique Tirage 2006 Dosage brut, 8 g/l de sucres Disponible en bouteille et magnum

Descriptif : Or jaune, mousse très fine et persistante, nez intense et expressif, légèrement toasté, avec des arômes de fruits exotiques. Très typé Chardonnay. Bouche Ronde et Vineuse sans brutalité. Finale en puissance et sérieuse. Un millésime dans le plus pure style champenois. Entre corps et cour Cuvée élaborée par assemblage de chardonnay issu des meilleures parcelles du village du Mesnil sur Oger, d'une seule année. 100 % Chardonnay - Blanc de Blancs Millésime 2004 Vinifié à 18° et sans fermentation malolactique pour conserver sa fraicheur et ses arômes typiques. Tirage (mise en bouteille) : avril 2005. Vieillissement 7 ans en cave. Dégorgé en 2012 avec un dosage brut, 6.4 g/l de sucre.

Descriptif : Cette Cuvée est issue de vignes sélectionnées dans le meilleur du terroir du Mesnil sur Oger caractérisée par sa craie qui donnera toute la minéralité à ce vin. Des parcelles exposées plein sud, plantées en vieilles vignes d'une moyenne d'âge de 32 ans, donnent naissance à ce grand vin.

Riding the Wave

GROWER CHAMPAGNES CHAMPAGNE PATTERN: A FRAGILE BALANCE BETWEEN SUPPLY & SALES

Wine Growers 15736 (20 617 registrants) 30 195 ha 90% of the surface

Sales

Coops Grape suppliers RM 14 384 13 648 1951 1/3 39,6% of the surface 56,3% of the surface 4,1% of the surface

Clear Wines Clear Wines

RC CM 2/3 2678 40 NM 392 3376 ha 10% of the surface LARMANDIER-BERNIER "We haven't chosen the easy road of common practices, but the much more gratifying way of cultivating the vine wisely." - Pierre Larmandier, winemaker

Great champagne starts in the vineyard. Without high-quality fruit, no amount of skill will be able to save you. Pierre Larmandier, and his wife Sophie, are a lucky couple, inheriting 12 hectares of some of the Côte des Blancs finest vines, near the village of Vertus. His winemaking is not based on formal study - he has a business degree - and this may very well be his secret. Many believe this lack of formal training results in a wine that is made by “feeling” rather than relying on passed down techniques. A strong philosophy of leaving your grapes well alone is another aspect of the domaine’s consistent quality. In Larmandier’s own words, “It is not for reasons of tradition that our approach is natural. It is just because it makes sense. The creation of any great wine begins in the grapes that contain the qualities and the authenticity that the winemaker seeks.” Larmandier-Bernier believes that high-quality fruit is simple to achieve, albeit demanding. This comes from a respect for the soil, vines that are healthy, limiting your yields and picking mature grapes by hand. Biodynamic cultivation drives the 80 year old vines’ roots deep into the soil to provide essential nutrients and thus propelling the terroir into the fruit. Non-vintage bottles spend time in smaller French barriques of varying ages, providing a structural integrity and finesse. Vintaged bottles are kept out of oak, maturing in stainless steel. Out of the annual production of 130 000 bottles the top cuvées are all pure Chardonnay. All fermentation is spontaneous with natural yeast, and disgorging is purely manual. Truly a magnificent, hand-crafted champagne. VILMART ET CIE Located in the heart of the Montagne de Reims, a few kilometres south of Reims in the village of Rilly la Montagne, Vilmart was established in the 1890s by Désiré Vilmart. What started as a small and humble property has evolved into the gold standard for grower Champagnes - producers that do not sell grapes to the Champagne houses, but rather produce and bottle their own. A true perfectionist, Laurent Champs (Désiré’s great-great-grandson) is meticulous in his direction over the entire process of making their grower Champagnes. The area is spread over 11 hectares, 60% Chardonnay and 40% Pinot Noir. The average age of these vines varies from 35 - 50 years, reflected in the quality of his finest Vintage Champagnes. Almost all of these are located in the village of Rilly-la-Montagne, with parcels in some of the best sites: Blanches Voies, Grèves and La Haie Barbette. Since 1989, in the pursuit of exceptional quality, the estate applies natural biological methods to fight pests by avoiding chemical fertilisers and herbicides. Even tilling of the vineyards is done using a hand hoe! Vilmart produces five Champagnes, the highlights of which are the Vintage Grand Cellier d’Or and Cœur de Cuvée. The Grand Cellier d’Or is made almost exclusively from the Blanches Voies vineyard (Chardonnay), with just a touch of Pinot Noir from its adjacent siblings. Skipping malolactic fermentation and spending 10 months in smaller French barriques, gives a full, buttery roundness to the wine, but maintaining a crisp and fresh minerality. Traditionally in Champagne, the “cuvée” refers to the first 2050 litres pressed out of four tons of grapes. This is seen as the maximum yield of prime juice. What follows is known as the tail and is believed to impart harsher qualities to the wine. Vilmart’s Cœur de Cuvée uses just the first 1400 litres - literally the “heart of the cuvée,” using grapes from 55 year-old vines, their oldest. Also devoid of any malolactic fermentation and oaked in French barriques for 10 months, the result is an elegant, complex and subtle wine - that still maintains its freshness. Once bottled, wines are then aged for 3-4 years for non-vintage and 5-7 years for vintage. This is followed by riddling, disgorging to extract the deposit in the neck of the bottle. Once ready, they are an explosion of flavours on the palate, and delightfully aromatic - one of the purest, most cult offerings in all of Champagne. MARGUET PÈRE ET FILS Soil ploughed with our draft horses since 2010. The well being of the soil is a priority. The horse is in connection with 3 elements of terroir: mineral (chalk) vegetal (vine and flora), and animal (fauna, human). - Benoît Marguet Located in , a famous village of the Montagne de Reims, the Marguet-Bonnerave House was established in 1875, evolving to Champagne Marguet Père et Fils in 2005. Absolutely fanatical about the soils of Champagne, fifth-generation vine-grower and chef de cave, Benoit Marguet, is the current trustee of the family heritage. Keeping things as close to nature as possible, Benoit has been managing both of his grand cru vineyards (one in Ambonnay, the other in ) by complete natural and biodynamic methods. He also strives to have the same philosophy in the cellar, keeping the addition of sulphurs to an absolute minimum and working the wines according to the cycles of the moon. Benoit is a charming man and a visit here always reveals great insider info on the latest happenings in Champagne. With the small exception of the Marguet family vineyards, a mere 4.7 hectares, most of the grapes used for production are sourced from surrounding grand cru and premier cru vineyards. As the quality of the soils and grapes are of utmost importance, Benoit will only enter into agreements with growers he knows personally to be careful and precise with their vines. All this effort means only the finest Chardonnay and Pinot Noir grapes make it into the cellar. Once fermented in steel, wines are transferred to older barriques for a period of 10 months. Second fermentation takes place in the bottle, which is done deep in the underground cellars. Typically, bottles will be allowed to rest between two and five years before release depending on whether it is non-vintage or vintage. An exciting single vineyard offering, the “Les Cragers” has come on stream, along with the creation of “Sapience” - the only Champagne that is not only released as a yearly vintage each and every year, but also fully organically made. Benoit describes each cuvée as its own unique creation, with its own style. He doesn’t rank his wines in any particular hierarchy, rather advising that they should be enjoyed as the moment dictates. Champagne Benoît Lahaye Champagne Benoît Lahaye, located in the Grand Cru village of Bouzy on the Montagne de Reims. Due to its geographical location, Bouzy, like Ambonnay is assisted by a slightly warmer climate that produces riper grapes. Benoît Lahaye controls just 4½ hectares of vineyards, situated in the Grand Cru villages of Bouzy and Ambonnay as well as the Premier Cru village of Tauxières. The plots are planted with predominantly Pinot Noir where the average age of the vines is 35-40 years. He also has a tiny plot of Chardonnay on the Côte des Blancs in the Premier Cru village of Vertus. Since 1995, the decision was taken to allow grass to grow throughout the vineyards and in 2003 the conversion to organic agriculture began. From the 2007 harvest, Champagne Benoît Lahaye has been certified organic by ECOCERT. Since 2008, the viticulture has been carried out bio-dynamically in order to further enhance the characteristics of their parcels terroir. Using only their own compost with some organic manure as a complement, various herb infusions are applied to the vineyards; an almost homeopathic ethos. The land is worked thanks to Tamise, an Auxois working-horse along with two friendly donkeys who are on hand for a bit of additional support. As with any quality-conscious producer, the grapes from each parcel are pressed separately. Vinification is mostly in oak fûts de chêne whilst the remainder is in temperature regulated stainless steel tanks. Only indigenous yeasts are used and there is no chaptalisation unless in exceptional circumstances. Vinification lasts for 10 months where the wine is left on the lees without racking. Malolactic fermentation is sometimes allowed depending on the cuvée and there is no fining or filtration. Dosage is never higher than 6gl. There is no doubt in our minds that natural viticulture coupled with a talented winemaker produce the very best champagnes. Every wine produced by Benoît Lahaye should be bought without hesitation, a truly stunning range. Brut Essentiel: A non-vintage wine from the 2009/9/10 harvests consisting of 90% Pinot Noir and 10% Chardonnay with an addition of 40% reserve wines. 90% of vinification is carried out in fûts de chêne with the remainder in temperature controlled stainless steel tanks. The origin is 80% from Bouzy and 20% from Ambonnay where the soil consists of brown chalk and the average age of the vines being 35 years. There is partial malolactic fermentation with no racking process or filtration. The process of bâtonnage is used and dosage is 6gl meaning the wine is classified extra-brut. Certified organic. Delightfully light with a woody note and a hint of plums. CHAMPAGNE GARDET Family owned few generations. 10km from Reims in Montagne de reims BRUT PREMIER CRU A full-bodied texture, both weighty and smooth… This champagne holds its own among Premier Cru, with the freshness and elegance that come of good stock. A wine with a specific, defined signature. A sure value in the Gardet line of champagnes, a reflection of the House’s savoir-faire.

Technical notes: Brut Premier Cru is made of 60% Pinot Noir and 40% Pinot Meunier, from the Premier Cru vineyard of Hautevilliers (the birthplace of Champagne). Dosage: between 8 and 9 g/L. Serving temperature: between 8 and 10°C. Cellaring: 2 to 3 years.

Qualities and characteristics: The pale golden yellow colour sparkles like a million stars… The aroma comes on frankly fruity, with crushed grapes and stewed red berries (strawberry, raspberry), fully ripened and with all their heady scents. Terribly smooth combined with a harmonious, sweet aromatic bouquet. On the palate it is smooth and mild with a well balanced texture with structure, body and smoothness over on underlying freshness and vibrancy. A sense of balance and calm is obvious when tasting this champagne.

Fine cuisine pairings Perfect for aperitifs or to accompany rich starters such as duck with prunes, Jabugo ham, foie gras. The balance is perfect between the creamy richness of the dishes it recalls and mineral notes. Available in bottle. Awards Wine Spectator 2010 : (Score : 91/100). Gilbert & Gaillard Guide 2012 (Score : 84/100). Hachette Wine Guide 2012.

Champagne Jacquart

Brand is only 50 years old.

A dedicated mosaic of 350 hectares.

More than 60 crus make up this vineyard, spread across the Montagne de Reims, the Côte des Blancs, the Vallée de la Marne and the Côte des Bars.

The grapes come exclusively from the vineyards of Alliance Champagne growers

The house controls every stage of winemaking and ageing and Aims to exchange information with growers to optimize grape quality

Hygiene : absence of residues Disease : to minimize incidence Grape maturity and balance : satisfactory level

To raise awareness of environment impact on farming practices. To grow supply base and generate loyalty.

Building a closer relationship between Growers and Jacquart

EXTRA BRUT, EXTRA PURE, EXTRA CLEAN, EXTRA FRESH

. MOSAÏQUE BLEND . AGEING TIME ON LEES : 5 YEARS . DOSAGE : 4 G/L

IWC 2015

COMMENDED

CWWSC 2015

MÉDAILLE D’OR BLANC DE BLANCS , MINERALITY, RICHNESS, ONCTUOSITY

3 GRANDS CRUS OF THE CÔTE DES BLANCS 50% OGER 25% LE MESNIL 25%

. AGEING ON LEES: 5 YEARS . DOSAGE : 8 G/L

TEMPERATURE OF SERVICE From 9 to 11°C

WINE AND FOOD PAIRINGS GIRONDE CAVIAR SEA BREAM CEVICHE, RAW RADISH SLICES, AVOCADO, VEGETABLE CRISPS, FRESH FLOWERS AND HERBS WATERMELON AND LAMB’S LETTUCE SALAD WITH FRESH CHEESE, VODKA VINAIGRETTE SEA BREAM CARPACCIO, ORANGE VINEGAR WITH A TOUCH OF WASABI PIKE PERCH, LAMB’S LETTUCE PESTO STEAMED HALIBUT FILLET, SHALLOT PURÉE INFUSED WITH LEMON THYME HADDOCK SUSHI, OYSTER JELLY WITH LEMON AND CAVIAR ROAST MILK-FED VEAL CHOP WITH MUSHROOM AND CAPER TORTELLINI GOAT’S CHEESE BRUT MOSAÏQUE, PURE, CLEAN, FRESH

. 35 TO 40% CHARDONNAY . 30 TO 35% PINOT NOIR . 25 TO 30% PINOT MEUNIER

. RESERVE WINES: AVERAGE 1/3 . BLEND OF ABOUT 60 « CRUS » . AVERAGE AGEING TIME ON LEES : 3-4 YEARS . DOSAGE : 8- 10 G/L

MUNDUS VINI 2015 MEDAILLE D’ARGENT

DECANTER WWA 2015 MEDAILLE DE BRONZE

CWWSC 2015 MEDAILLE D’ARGENT

GILBERT ET GAILLARD 2014 MEDAILLE D’OR

BRUT ROSÉ, SEDUCTION, STRUCTURE, PLEASURE

40 YEARS OF EXPERTISE . BASED ON BRUT MOSAÏQUE . 15- 20% RED WINES FROM PN FROM ALL « GOOD TERROIRS » FOR RED WINES OF CHAMPAGNE

. RESERVE WINES: AVERAGE 1/3 . BLEND OF ABOUT 65 « CRUS » . AVERAGE AGEING TIME : 3-4 YEARS . DOSAGE : 8-10 G/L

MUNDUS VINI 2015

MEDAILLE D’OR

FINE WINE MAGAZINE 92

IWSC 2015 MEDAILLE D’ARGENT

GILBERT ET GAILLARD 2015

MEDAILLE D’OR

CHAMPAGNE LOUIS ROEDERER

A QUEST FOR PERFECTION SPANNING TWO CENTURIES The cuvées of the House of Louis Roederer are the fruit of patient work with fundamental ingredients, the collaboration of experts, a quest for the perfect balance, and hardy and generous grapes, cultivated in the Champagne soil, producing a wine with a summery character and crystalline elegance.

ONE OF THE LAST GREAT INDEPENDENT AND FAMILY-RUN CHAMPAGNE HOUSES When he inherited the Champagne House in 1833, the aesthete and entrepreneur Louis Roederer took a visionary approach to enriching his vines, aiming to master every stage of the wine’s creation. He forged the wine’s unique style, character, and taste. In the mid-nineteenth century, Louis Roederer acquired some of Champagne’s grand cru vineyards—an approach that contrasted sharply with contemporary practices..

240 hectares located exclusively in the Grands and Premiers Crus of the Marne and includes 410 parcels.

Our plot-by-plot approach to vine cultivation, which takes into account the specificities of the different soils, enables us to produce exceptionally mature grapes.

The specific characteristics of each cru are preserved until the blending process

Today’s masterpieces are setting ever higher standards for tomorrow’s wines — Louis Roederer’s quest for perfection

Brut Premier NV

PRODUCTION The upheavals of the start of the twentieth century—in particular the First World War that destroyed more than half of the Louis Roederer estate—led Léon Olry Roederer to reconstruct his vineyard. He decided to buy in grapes to ensure continuity during the period of crisis. In doing so, he created a wine of several vintages with a constant taste whatever the year of harvesting. Today this wine is Brut Premier! STYLE Delicate and elegant. Its reserve wines bring rich round flavours that make it vibrant, fresh and generous. ELABORATION 40% Pinot Noir - 40% Chardonnay - 20% Pinot Meunier - 5% of wines are matured in oak casks with weekly batonnage - 10% of reserve wines are matured in casks – Partial malolactic fermentation. Brut Premier uses all 3 Champagne grape varieties from more than 40 different plots. The wine is an assemblage of 6 years of harvesting, a part of which comes from the Louis Roederer reserve wine collection, matured in oak casks for several years. It is matured for 3 years in the cellar and rested for 6 months after disgorgement to perfect maturity. Dosage of between 10 and 11 g/l is adapted to each vintage. TASTING NOTES «From the outset, Brut Premier affirms its personality and seduction: the texture is full and generous and, in a fairly unexpected way, integrates characteristics of maturity associated with fruitier and more refreshing notes. The wine has a fresh festive finesse… In the mouth, the wine has structure, richness and length. It is a full, complex wine that is both modern and powerful, whilst remaining a great classic». Jean-Baptiste Lécaillon Louis Roederer Vintage 2008

THE ORIGIN OF THE WINE Fascinated by the diverse aromatic qualities of the Pinot noir grapes in Champagne, Louis Roederer uses the structure and power of the Pinot noir grapes from the Montagne de Reims to create its Vintage. Exposed to the north-east, the grapes mature more slowly and produce wines that are sometimes rough and closed at the beginning of the ageing process, but their character intensifies and becomes more refined through ageing in wood over long periods. In 1850, Louis Roederer acquired 15 hectares in the Grand Cru vineyard of in order to master the cultivation of the grapes in this cuvée.

HARVESTS It was a very difficult year in our vineyards: after a stormy and rainy spring, which was very stressful, the flowering was difficult with widespread coulure and millerandage, producing small dense clusters of grapes. The dry summer, though cool with relatively little sunshine, resulted in a maturation process that was both continental (dry) and northern (fresh).

There was a final surprise in September, during which anticyclonic conditions prevailed despite several intense bouts of rainfall on 12 and 13 September. These exceptionally favourable weather conditions resulted in perfect maturation—slow and progressive—of the grapes and produced wines with an exceptional and natural balance between freshness and a concentration of flavours. The harvests began on very ‘traditional’ dates around mid-September. WINEMAKING

The blend is 70% Pinot noir and 30% Chardonnay, with 37% of the wine vinified in oak tuns with weekly bâtonnage (stirring by hand); it is not subjected to malolactic fermentation. The Vintage cuvée is aged, on average, for 4 years in Louis Roederer’s cellars and left for 6 months after dégorgement (disgorging) to attain optimal maturity. The dosage is 9 g/l.

TASTING NOTES Golden colour with sparkling tints that are illuminated as the bubbles rise. It has a bouquet that is particularly characteristic of the great Pinot noir grapes from Verzenay/Verzy; it contains ripe fruits: white fruit (Pear Williams) and vineyard peach combined with more acid citrus zest notes. There are also notes of dried fruit prolonged by toasted notes, resulting from ageing in French oak tuns and autolysis.

A dense, round, and voluptuous mouth, which is characteristic of Louis Roederer’s calcareous clay Vintage estate. The fruity notes are juicy and full-bodied, and become red (fig) and even floral with hints of rose. This is followed by acid flavours of citrus, spices, fresh wood, and black chocolate. The wine’s appeal is its lively and invigorating taste: it is structured and has a wonderful purity. The density and the fruitiness of the wine complements—in the fullest sense of the word—the freshness, elegance, and length.

The 2008 Vintage is an intense and lively wine of the highest quality, embodying the fruitiness and power of this great vintage. Rosé 2010

HARVESTS The Champagne region experienced a particularly cold winter marked by severe frosts. Bud- break in the vineyards was late, between 19 and 22 April.

Spring and early summer were cool and dry, allowing very high quality work on the vines. Flowering occurred between 16 and 19 June, with considerable differences between the sectors and even within the same parcel, due the delayed effect of the winter frosts. The lack of rainfall made itself felt in the vines towards the end of July.

After a very dry month of July, August brought the desired rain, with the equivalent of up to 3 months of summer rain falling between 14 and 16 August. These large amounts of water were beneficial to trigger ripening.

The harvests began on 13 September at Aÿ, 14 September at and 15 September at Verzenay. WINEMAKING

The blend is 62% Pinot noir and 38% Chardonnay with 15% of the wine vinified in oak tuns without malolactic fermentation. To produce its rosé champagnes, Louis Roederer uses the saignée (skin contact) process after cold pellicular maceration that lasts from 5 to 8 days in the liquid phase. The Rosé 2010 cuvée is aged for 4 years on lees and is left for an additional and minimum period of 6 months after disgorging to attain optimum maturity.

The dosage is 9 g/l.

STYLE: Pure, precise and fresh

TASTING NOTES Delicate pink colour with slightly blue glints. Lively stream of fine bubbles. The pure, precise bouquet mingles sweet flowers (honeysuckle and lily), slightly acid red fruits (redcurrant, wild strawberry) and citrus zest (mandarin). Warm, deeply reassuring and inviting notes then appear with a smokiness and ripeness typical of Louis Roederer.

Precision and purity are echoed on the palate with a crunchy, mature attack of Pinot noir from the south-facing Cumières slopes, escorted by the almost acid freshness of the Chardonnays from the north-facing slopes. After aerating for a few moments, the mid-palate comes together in a unique, rounded whole. The flavours of ripe, juicy fruit blend in a texture that is both smooth and fresh, free from heaviness. A sensation of finesse and elegance in the long finish.

ORIGIN OF THE WINE

In 1876, Tsar Alexander II of Russia commissioned Louis Roederer to develop an exclusive cuvée for him.

Louis Roederer selected the finest parcels in his vineyard and fashioned a wine with exceptional equilibrium. It was contained in a transparent crystal bottle, which made the Tsar’s cuvée instantly recognisable, and it was given a flat base to e insure that no bomb could be hidden under the bottle; this greatly reassured the Tsar, who was worried about assassination attempts. In 1908, his grandson, Tsar Nicolas II paid tribute to Louis Roederer when he appointed the House ‘Official Supplier to the Court of His Majesty the Emperor of Russia’.

Ever since, Cristal has been adorned with the imperial coat of arms. The perfect illustration of rarity and elegance, Cristal is still created by the artisans of the House of Louis Roederer with the same spirit of passion and perfection.

GRAPE HARVESTS 2007 was a mostly warm year, characterised by unexpected and major weather events. A warm spring was followed by a cool summer. Drought had returned by the end of August. The end of the ripening process was excellent, and the harvests took place in ideal conditions.

STYLE Cristal 2007 is a magnificent example of Cristal’s ‘discreet power’: it is not so much an expression of the strength of the vintage, but rather the incredible finesse of the estate’s limestone substratum and the concentration of the old vines that are selected for the creation of Cristal.

WINEMAKING PROCESS

58% Pinot noir – 42% Chardonnay – 15% wines matured in wood (oak barrels) with weekly batonnage – no malolactic fermentation. Cristal is a blend of grand crus from the Reims mountain, the Marne Valley and Côte des Blancs. Matured for 5 years in cellars – 8 months’ resting after disgorging.

Dosage: 9.5g/l. TASTING COMMENTS It has a golden hue with slightly orange-coloured and warm highlights. It has impeccable, fine, regular, and dynamic bubbles. Its classic bouquet is both elegant and discreet. The attack of juicy ripe fruits (Pear Williams) and slightly acid red fruits (redcurrants) combined with nuances of hot pastries and Tarte Tatin that have just been taken out of the oven. The wine is ready to reveal its many qualities and, after a few minutes in the glass, reveals notes of white chocolate and hazelnuts produced by the fermentation in wood of some of the wines from the 2007 harvest. This juxtaposition of aromas of ripe, acid, and sweet fruits with the more roasted notes resulting from ageing becomes more pronounced over time and produces a real impression of depth. The attack in the mouth is concentrated and continues with mature fruits. The wine is prolonged by smoky flavours, once again creating the impression of natural depth. The textures are silky, velvety, and almost luscious; they provide perfect overtones to the wine’s freshness in a luscious and sensual ensemble. Powdery and salty nuances stimulate the edges of the tongue, adding a precise and energetic quality. And the final phase of the tasting is predominantly an impression of refinement and lightness. Flight One: Understanding Chardonnay • Les Mesnil Grand Cru NV – R495 • Les Mesnil Sublime 2007 – R 595 • Les Mesnil Prestige 2005 – R 850

Flight Two: Grower Champagnes • Champagne Larmandier-Bernier – Latitude – R 595 • Champagne Vilmart – R 695 • Champagne Marguet Pere & Fils – R 595 • Champagne Benoit Lahaye – R645 • Champagne Gardet – R 495

Flight Three: Re-focus Cooperative Approach – Champagne Jacquart • Brut Mosaic NV– R 495 • Extra Brut NV – R 495 • Vintage Blanc de Blancs 2006 – R 948 • Rose NV – R545

Flight Four: Grande Marque – Champagne Louis Roederer • Brut Premier NV – R 745 • Vintage – R 945 • Vintage Rose 2010 – R 945

Flight Five – The Power & The Glory – Prestige Champagne • Krug Grande Cuvee – R 2400 • Cristal 2007 – R3495 • Dom Perignon 2006 – R 2050 • Salon 1999 – R 4150

Thank You