Varietal: Pinot Noir & Chardonnay
The House of Philipponnat created this Cuvee in memory of the year when the Philipponnat family first took root in Ay, at the very heart of Champagne. An exceptional Cuvee, the wine is produced using only the very best grapes, grown in the best Philipponnat vineyards and then blended to the highest standard of Prestige Cuvees. Both balanced and complex, it is dosed as an Extra-Brut and has a crisp freshness that enhances its extraordinary length and the special characteristics of the 2002 vintage. Its very distinctive style aims for intensity rather than power. It is very long on the palate while the aromas remain precise and delicate. A stunning match with seashells, caviar and sushi.
Vinification: A small proportion of the wine ferments and ages in wood. We also avoid malo-lactic fermentation on some of the wines of the blend to maintain the necessary level of freshness. Both full and acidulous, this wine is wonderfully suited for a low dosage, this is why we dosed it as an Extra-Brut, with only 4 to 5 grams of sugar/litre, which is a third of the usual Brut dosage, and half the usual Philipponnat Brut dosage.
Aging: The wine ages for 5 years on its lees before disgorgement. At this time freshness is still there and the benefit of ageing on the lees provides a very interesting complexity.
Colour: Beautiful deep gold, with small and fast rising bubbles. The mousse is fine and delicate.
Nose: Hawthorn and acacia flower notes come first, then honey, grapes, blackberry and fresh fig, one can perceive seaside aromas.
Palate: Fresh and clean attack, very refined and delicate. Very well structured and balanced. This wine expresses the fruitiness of ripe white peach, then evolves again towards fig and almond. In the finish it is almost infinite, with a slightly salty and iodic after-taste.
Food Pairing: Definitely a wine to match sea food and raw fish (smoked and marinated fish, carpaccio, and sushi) because of its very dry character, as well as grilled fish. It is also very interesting to try a dry-fat contrast by pairing it with a capon, or, more audaciously by associating it with caviar or spicy dishes like Tandoori. Avoid sweet-sour and sugar.