Champagne Roger, Coulon Millesime Blanc de Noirs Brut 2012

£98.00

  • Type:

    Sparkling

  • Grape:

    Pinot Noir

  • Country:

    France

  • Grape Blend:

    Pinot Noir, Pinot Meunier

  • Region:

    Champagne

  • Vegan:

    Yes

  • Area:

    Gueux/Vrigny

  • Organic:

    Yes

  • ABV:

    12%

  • Winemaker:

    Eric Coulon

  • Bottle Size:

    750ml

Only 2 Left!

Description

This equal part Pinot Noir and Pinot Meunier blend exhibits extraordinary depth and inimitable character—and leaves a deeply embedded crushed-mineral footprint. And while it is incredibly vinous and powerfully structured, there is always a pulsing elegance to the wine: Rainier cherry, acacia, plums, redcurrant, dried black raspberry, and honeysuckle glide out of the glass, followed by crushed stones, oyster shell, hazelnut, and subtle notes of exotic spice. It’s hard not to get lost in every nuanced complexity here. - Mark Osburn 
  • Production Notes
  • Producer
  • Critics Reviews

Among the rarest Champagnes produced by the Domaine. Only 250 cases produced. 

For today’s rarely seen vintage Blanc de Noirs, they source from two parcels: Their un-grafted Meunier is from the village of Gueux and their Pinot Noir from Vrigny, a Premier Cru village made famous by Egly-Ouriet. 

Vines are up to 50 years old, planted at a density of 8,500/hectare. 

Wines are fermented spontaneously, spend 10 months in stainless steel before second ferment. Wines will then mature on lees for approximately 8 years before disgorgement. 

The Domaine has been certified organic since 2019, and don't fine or filter their wines.  

Run by Eric and Isabelle Coulon (8th generation) and their children. They tend to 10.8-hectares of Premier Cru vineyards based around Vrigny, Coulommes-la-Montagne, Pargny-les-Reims and Villers-Allerand. Their vines are separated into over 100 well-selected parcels of older vines (averaging a high 38yo). Most of them are found mid-slope, exposed to the east, with soils varying from pure limestone chalk to deep sand over clay.

Eric learned the job with his grandfather, who has always stuck to the tried and tested methods of previous generations. They’ve always worked as naturally as possible, leaving grass cover in higher hillside plots to avoid erosion, plowing most of the land, and using manure as an amendment. They use natural yeasts, low yields, low sulfur, juice from the cuvée only (and sell on any subsequent pressings), followed by long bottle aging. All their champagnes are bottled with a lower pressure of five atmospheres as opposed to the usual six, resulting in an exceptional mousse with a subtle creamy texture.

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