Nicolas Feuillatte Réserve Exclusive, Premier Cru Extra-Brut
AOC Champagne, 750 ml
| Grape variety: | Pinot noir, Pinot meunier, Chardonnay |
| Producer: | Nicolas Feuillatte |
| Origin: | France / Champagne |
Description
The Extra-Brut Champagne is multifaceted and clearly characterised by its terroir. Its expressive fragrance is characterised by fine acacia blossom, Williams pear and honey. On the palate, mineral notes are reminiscent of the chalky soils of the Côte des Blancs and the famous limestone of Champagne; then the spicy Pinot Noir from the south of the Montagne de Reims becomes noticeable and lends strength to this cuvée. The Pinot Meunier contributes to the velvety flavour. Thanks to the low dosage, this champagne retains its freshness and offers a clear, purist flavour profile. The delicate and mouth-filling mousse, the pleasant salty-mineral tartness on the palate with refreshing citrus notes and juicy yellow stone fruit make it the ideal accompaniment to aperitifs, pata negra and seafood of all kinds.
Celebrate the Art of Sabring!
With its elegant design, this champagne sabre is not only an impressive eye-catcher at any celebration and an indispensable tool for stylish sabering, but also the perfect gift for all passionate sparkling wine lovers.
Nicolas Feuillatte Palmes d'Or brut 2009:
4 for 3 with promocode PALMES
How to benefit:
- Add four bottles Nicolas Feuillatte Palmes d'Or brut 2009 à 75 cl to your shopping basket
- Enter coupon code PALMES in the order summary
- You will receive the fourth bottle for free and pay only for three bottles
Special offer valid until December 31, 2024 if available in stock.
Attributes
| Origin: | France / Champagne |
| Grape variety: | Pinot noir, Pinot meunier, Chardonnay |
| Ripening potential: | 2 to 3 years after purchase |
| Drinking temperature: | 10 to 12 °C |
| Food Pairing: | Apéro riche, Hot Asian dishes, Smoked fish, Sushi, Sashimi, Ceviche, Oysters, Seafood salad |
| Volume: | 12.0 % |
| Note: | Contains sulphites |
Nicolas Feuillatte
Nicolas Feuillatte, a visionary and gifted entrepreneur, presented his Champagne for the first time in 1976. It quickly became the trendy brand in jet-setter circles in the USA, Australia and England, circles which Nicolas Feuillatte regularly frequented. In just 30 years, Nicolas Feuillatte rose to become the No. 1 Champagne brand in France.
Behind the brand lie numerous wine growers and their families, lovingly tending their vineyards with the experience of generations to obtain the best quality grapes for the harvest. They are organised within the Centre Vinicole de la Champagne, the most important wine growers’ association in Champagne. The vineyards include 13 invaluable Grand Cru and 33 1er Cru areas, the basis for exclusive and prestigious top cuvées such as Palmes d'Or Brut and Palmes d'Or Rosé. In order to ensure flawless quality, the grapes – regardless of origin – are pressed immediately after harvesting in on-site presses in the vineyards themselves.
Pinot meunier
Freshness boost for champagnes
Many fine white hairs on the underside of the leaves give this red grape its name. "Meunier" translates to miller, an allusion to the impression that the plant has been dusted with freshly ground flour. Its main habitat is in Champagne. Alongside Pinot noir and Chardonnay, it forms the third component of the classic champagne cuvée. It contributes fresh acidity and youthful fruit to the sparkling wines. It is only very rarely into champagne by itself, but the few examples are worth tasting. In German, Pinot Meunier is also known as Müllerrebe or misleadingly as Schwarzriesling (black Riesling).
Chardonnay
King or beggar?
Hardly any variety of vine shows such a broad spectrum of quality as the Chardonnay. Its wines range from faceless neutrality to breath-taking class. It is an extremely low-maintenance vine, which explains why it is grown around the world – even in places where it probably should not be. The aromas of the Chardonnay variety are not very pronounced: a bit of green apple, a little hazelnut; in warmer latitudes, also melon and exotic fruits. The wines are often defined by maturing in casks. They develop more or less subtle notes of butter, toasted bread and vanilla. The grapes achieve their highest expression in their region of origin, Burgundy. Its heart beats in the Côte de Beaune: one might think of the plant growth of Meursault or Puligny-Montrachet. With their finesse and complexity, they can survive for decades. Chardonnay also achieves first class in some Blanc-de-Blancs champagnes. It additionally yields great wines in the Burgundian Chablis, and increasingly in Australia and Chile. A simple rule of thumb for pairing with food: When butter and cream are involved, you cannot go wrong with Chardonnay.
Pinot noir
Blueprint of the terroir
No other variety expresses its terroir as precisely as Pinot noir. It is a sensitive, fragile grape. But when it succeeds, it gives the world some of its very greatest wine plants. It especially excels in Burgundy, where it has been cultivated for at least 700 years. Even in the middle ages, it was considered so precious that it was kept separate from other grapes so as to not diminish its value. The finest examples are delicate and fragrant with aromas of cherries and red berries. With maturity, notes of forest floor, leather and truffles enter as well. An irresistible fruity sweetness still shines through, even after several decades. The Pinot noir does well in cool locations: in Switzerland and in Germany, where it is known as Blauburgunder and Spätburgunder respectively; in Alsace and in South Tyrol, in Oregon, New Zealand and Tasmania. Not least, it yields fantastic champagnes. It is a wonderful culinary companion. With its soft tannins and charming bouquet, it meshes with everything, from Güggeli and cheeses to fried fish.
France
France – Philosophy in a bottle
According to French philosophy, wine should be an expression of the soil and climate. They use the word “terroir” to describe this. Terroir makes every wine different, and many especially good. French wine is regarded worldwide as an expression of cultural perfection. The French believe that humans are responsible for the quality of the berries, the vine variety for their character, and nature for the quantity. This philosophy can be expressed succinctly as: “the truth is the vineyard, not the man.”
