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What: Three years of maturation on the lees
Why: For true connoisseurs
Perfect with: Fish, shellfish and mollusc dishes. Selection of fresh cheeses
AWARDED
Wine spectator
James Suckling
What: Three years of maturation on the lees
Why: For true connoisseurs
Perfect with: Fish, shellfish and mollusc dishes. Selection of fresh cheeses
France
Champagne Perrier-Jouet, Avenue de Champagne, 51200 Épernay, Francia
Some exotic candied apple, lemon and papaya aromas here, with a faint toasty and gently reductive nose, too. The palate has a smooth, sorbet-like ball of creamy lemon and nectarine fruit flavor. Bright and appealing. Extremely fresh. Drink now.
The indication Blanc de Blancs on the label of this fine Champagne produced by Maison Perrier-Jouët clearly indicates that it is a white sparkling wine, made only from white grapes. In Champagne, this basically means that it is a 100% Chardonnay. Grapes from a selection of the best plots owned by the company, all classified as Premier and Grand Cru. The Maison, after all, has always been famous for the precision with which it takes care of every aspect of production, right down to the choice of the ideal moment for harvesting. As for the time spent on the lees - another essential datum for grasping the quality of a classic method (or Champenoise) - in the case of this Blanc de Blancs, it is prolonged for a good three years, giving the finished wine great depth and pleasantness. Straw yellow in colour with greenish highlights and a fine, persistent perlage, the nose opens with floral notes reminiscent of elderflower and jasmine, then citrus notes of lime and grapefruit, yeasts and pastries. In the mouth it is fine but at the same time vigorous. Pleasantly mineral and with excellent persistence. Excellent as an aperitif, this Champagne is ideal with all fish dishes, shellfish and molluscs. It is also pleasant with a simple selection of fresh cheeses. A bubble full of charm, it is a choice for true connoisseurs.
It belongs to the elite of Champagne Maisons. Perrier-Jouët, founded in 1811, is one of the most iconic Maisons in the region. Its vineyards extend from the Côte des Blancs to Reims and as far as the Vallée de la Marne. They include, as is only right and proper, the three classic grape varieties of the region, from Pinot Noir to Meunier, but above all Chardonnay, which plays a very important role in the production of Perrier-Jouët, in almost every cuvée. Another particularity of the Maison concerns the figure of the Chef de Cave who, in over two hundred years of history, has seen 'only' eight succeed one another. Hervé Deschamps, for example, at the helm of the cellar since 1993, underwent a 10-year apprenticeship alongside his predecessor before becoming 'tenured'. In October 2020, after almost 30 vintages, Deschamps finally passed the baton to Séverine Frerson, the first woman to hold this position in the history of the Maison. After all, in order to carry out this difficult task in the best possible way, the Chef de Cave must not only be a great technician, but must also have a perfect knowledge of all the crus, grapes and blends, in order to be able to give life, year after year, to wines characterised by a clearly recognisable stylistic signature.
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