| Grape: |
Pinot Noir and Chardonnay
|
| Vineyard: |
Piper-Heidsieck |
|
Origin:
|
Champagne, France
|
| ABV%: |
12% |
| Colour: |
Golden |
| Aromas: |
Orange blossom, apricot, brioche and toast almond |
| Flavours: |
Tangerine, lime zest and liquorice. Refreshing acidity with long silky finish. |
For the 2014 vintage, the Chardonnay and Pinot Noir were derived from 19 Crus, with 87% being Grands and Premiers Crus.
The onset of 2014 saw favorable weather, leading to an early spring that encouraged beautiful blossoming. While the start of summer was marked by cool and damp conditions, by mid-August, the skies cleared, ushering in an Indian summer that persisted until September. It was during this month that the grapes were meticulously handpicked at their peak of ripeness.
The grapes underwent a soft pressing before the primary fermentation in stainless-steel vats. Post this, the wines were decanted and proceeded with a full malolactic fermentation. After the blending phase, the wine was bottled with specific yeasts introduced. It matured on lees for half a decade before the disgorgement process, during which a dosage of 7g/l was incorporated. Subsequently, the bottles were set aside for a year prior to being made available to the public.
Awards:
International Wine Challenge 2022 - Gold
Decanter World Wine Awards 2022 - Gold
For the 2014 vintage, the Chardonnay and Pinot Noir were derived from 19 Crus, with 87% being Grands and Premiers Crus.
The onset of 2014 saw favorable weather, leading to an early spring that encouraged beautiful blossoming. While the start of summer was marked by cool and damp conditions, by mid-August, the skies cleared, ushering in an Indian summer that persisted until September. It was during this month that the grapes were meticulously handpicked at their peak of ripeness.
The grapes underwent a soft pressing before the primary fermentation in stainless-steel vats. Post this, the wines were decanted and proceeded with a full malolactic fermentation. After the blending phase, the wine was bottled with specific yeasts introduced. It matured on lees for half a decade before the disgorgement process, during which a dosage of 7g/l was incorporated. Subsequently, the bottles were set aside for a year prior to being made available to the public.
Awards: