Champagne Philipponnat offers a diverse range of cuvées, each meticulously crafted to express the unique characteristics of their terroirs and the House's expertise in blending and vinification. Below is an overview of their assortment, focusing on technical aspects such as blend composition, vinification methods, aging processes, and terroir specifics.
Blend: 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier. The grapes are primarily first press juice from Grand and Premier Crus in the heart of the Champagne region. Reserve wines constitute 20% to 30% of the blend and are aged in wooden barrels using the solera system to incorporate older wines without losing freshness.
Vinification: Traditional methods are employed to prevent premature oxidation, with partial malolactic fermentation. Some reserve wines are aged in casks to enhance complexity. The dosage is moderate at 9 g/l to balance freshness, fruitiness, and vinosity without masking the wine's character.
Aging: The wine matures on the lees in Philipponnat's cellars at a constant temperature of 12°C for three years, exceeding the legal minimum requirement of 15 months.
Blend: 65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier. Sourced mainly from Grand and Premier Crus, with 20% to 30% reserve wines aged in wooden barrels using the solera system.
Vinification: Traditional vinification with partial malolactic fermentation; reserve wines aged in casks to develop complexity. This cuvée is undosed (0 g/l) to reveal the wine's full character and purity.
Aging: Aged on the lees for three years at 12°C, surpassing the legal minimum aging requirement.
3. Royale Réserve Rosé
Blend: 75% Pinot Noir, 20% Chardonnay, 5% Pinot Meunier. First press juice from mainly Grand and Premier Crus. Reserve wines (25% to 30%) are aged in wooden barrels using the solera system.
Vinification: Traditional methods with partial malolactic fermentation; some wines aged in casks. Approximately 7% to 8% of still red wine from Pinot Noir grapes (Mareuil-sur-Ay and Riceys) is added to achieve the rosé color. Moderate brut dosage of 9 g/l.
Aging: Matured on the lees for three years at a constant 12°C, exceeding the legal minimum requirement.
Blend: 100% Pinot Noir from Premier and Grand Cru plots, specifically from the Montagne de Reims and Philipponnat's vineyards in Mareuil-sur-Ay and Avenay-Val-d’Or.
Vinification: First press juice exclusively; partial vinification in wooden barrels without malolactic fermentation to preserve freshness. The dosage is low, at 4.25 g/l, classifying it as extra-brut.
Aging: Aged on the lees for an extended period to develop complexity and depth.
Blend: 100% Chardonnay sourced from select vineyards known for producing high-quality Chardonnay grapes.
Vinification: Vinified traditionally with partial malolactic fermentation; a portion may be aged in wooden barrels to enhance complexity. The dosage is tailored to maintain balance and purity.
Aging: Aged on the lees in Philipponnat's cellars to allow the wine to develop finesse and longevity.
6. Sublime Réserve Sec - Vintage
Blend: Composed of a selection of grapes chosen for their ability to produce a harmonious and slightly sweeter champagne.
Vinification: Traditional vinification methods with careful control of fermentation to achieve the desired level of residual sugar, resulting in a sec (slightly sweet) champagne.
Aging: Aged on the lees to develop richness and depth, enhancing its subtle sweetness.
7. Cuvée 1522
Blend: 70% Pinot Noir and 30% Chardonnay. The Pinot Noir primarily comes from the historic Léon vineyard in Ay and Verzy, while the Chardonnay is sourced from Mesnil-sur-Oger.
Vinification: Partial vinification in wooden barrels without malolactic fermentation to preserve freshness and develop complexity. The dosage is extra-brut at 4.25 g/l.
Aging: Aged on the lees for six years, enhancing its original freshness and complexity.
8. Cuvée 1522 Rosé
Blend: 62% Pinot Noir from the Le Léon vineyard in Ay and Mailly, 27% Chardonnay from Verzy, and 11% Pinot Noir vinified as red wine from Mareuil-sur-Ay.
Vinification: Traditional methods are employed to prevent premature oxidation, with partial vinification in wooden barrels without malolactic fermentation to preserve freshness and develop complexity. The dosage is extra-brut at 4.25 g/l.
Aging: Aged on the lees to enhance complexity and maintain freshness.
Terroir: Clos des Goisses is a unique, walled vineyard ("clos") and the oldest and steepest in Champagne, located on a south-facing hillside in Mareuil-sur-Ay. The chalky bedrock is very close to the surface, providing exceptional drainage and mineral expression.
Blend: Typically composed of a majority of Pinot Noir, complemented by Chardonnay, though the exact proportions can vary by vintage.
Vinification: Partial vinification (47%) in wooden barrels leads to more complexity without premature oxidation. Malolactic fermentation is generally avoided to preserve the wine's freshness and acidity.
Aging: Aged on the lees for an extended period to develop depth and complexity, with each vintage determining the exact duration.
10. Clos des Goisses Juste Rosé
Terroir: Sourced from the same exceptional vineyard as Clos des Goisses, benefiting from its unique south-facing slope and chalky soils.
Blend: Primarily Pinot Noir with a smaller proportion of Chardonnay, with the addition of a small amount of red wine from Pinot Noir to achieve the rosé character.
Vinification: Vinified using traditional methods, with partial vinification in wooden barrels to enhance complexity. Malolactic fermentation is typically avoided.
Aging: Extended aging on the lees to develop the wine's complexity and depth, tailored to each vintage's characteristics.
11. Le Léon
Terroir: Le Léon is a historic vineyard situated between Ay and Dizy, known for producing exceptional Pinot Noir grapes.
Blend: 100% Pinot Noir from the Le Léon vineyard in Ay.
Vinification: Vinified using traditional methods to avoid premature oxidation, with all wines barrel-fermented. Malolactic fermentation is typically avoided to preserve freshness.
Aging: Aged on the lees to enhance complexity and maintain the wine's structure, with the duration tailored to the vintage.
12. La Rémissonne
Terroir: La Rémissonne is a specific vineyard plot known for its distinctive terroir, contributing unique characteristics to the wine.
Blend: Primarily composed of Pinot Noir, reflecting the vineyard's varietal planting.
Vinification: Traditional vinification methods are employed, with a focus on expressing the terroir's unique qualities. Malolactic fermentation may be avoided to preserve freshness, depending on the vintage.
Aging: Aged on the lees to develop complexity, with the aging period determined by the specific vintage characteristics.
13. Les Cintres
Terroir: Les Cintres is a central parcel within the Clos des Goisses vineyard, characterized by its steep slope and chalky soils, contributing to the wine's intensity and minerality.
Blend: Typically a blend dominated by Pinot Noir, sourced exclusively from the Les Cintres parcel.
Vinification: Vinified traditionally, with partial fermentation in wooden barrels to enhance complexity. Malolactic fermentation is generally avoided to maintain acidity and freshness.
Aging: Extended aging on the lees allows the wine to develop depth and a refined character, with the duration tailored to the vintage.
Each of these cuvées reflects Champagne Philipponnat's dedication to showcasing the unique terroirs of the Champagne region through meticulous blending, vinification, and aging practices.