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Champagne Nicolas Maillart Brut Millesime Premier Cru 2008

Mousserande vin från Champagne Frankrike

Nicolas Maillart är en familjefirma i Ecueil i Montaigne de Reims i Champagne. Sedan Nicolas tog över efter sin far 2003 har han i stort sett förändrat allt vilket ökat kvaliteten enormt. De 11 hektaren odlas så nära ekologiskt som det bara går och vinerna görs i en generös, vinös och lite rostad stil.
Distrikt Champagne
Druvor Pinot Noir, Chardonnay
Årgång 2008
Vatten MINVINO NO 1 PASSAR TILL FRISKA, FRUKTIGA & LÄTTA VITA VINER som Chablis eller Albarino
Fyllighet 9
Fruktsyra 6
Sötma 1
Tillverkare Nicolas Maillart
Artikelnr Nicolasmaillart 101
Lagerstatus 30
I Lager
Avnjutes mellan 2020 - 2030
Per flaska Per låda
Pris
679kr
4074kr
(Antal flaskor / låda: 6)

Brut Millésimé Premier Cru

A single-vintage Champagne made exclusively with first-press juice. Vinification and maturing is carried out in vats and in oak for wines chosen on the basis of their initial quality. A very delicate wine with evolving notes (brioche bread, fruit, hazelnuts, etc.). Subtle, exquisitely delicate balance on the palate with a glorious lingering finish. Ideal before or with a meal.

Composition :

Majority of Pinot noir, selected mainly in Bouzy
Rest of Chardonnay, mainly coming from Ecueil

Tasting :

Vinification and maturing Slow, gentle pressing using gravity-flow techniques. Vinification in temperature-controlled stainless steel vats and a period in the barrel for a part of the blend. Average five-year maturing period in the bottle. Disgorged by hand and laid down for at least three months before sale. Dosage:

5 g/litre Tasting notes Eye: Golden yellow in colour with a fine, lingering bead. Nose: Intense with evolving notes (brioche bread) and hints of ripe fruit (quince, etc.) Palate: A lovely fresh, vinous attack. This is an intense Champagne that will do great justice to a meal.

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Our Family History

Our family association with vine-growing can be traced back to 1753, when our ancestors grew vines in the neighbouring village of Chamery; although there is a document that suggests the tradition goes back even further, referring to a “measure of vines” in 1533 that was mapped out by Pierre Maillart, a sworn surveyor working in Chamery for Saint Nicaise abbey.

It is now the turn of the ninth generation to take the reins, in the form of Nicolas, who returned in 2003 after completing his studies in engineering and oenology. He is thus perpetuating an almost three hundred year-old tradition and maintains our house philosophy of bringing out the full potential of the Champagne terroirs in our wines.

Since 2009, we commit ourselves to a little more respect for the environment by building 130 square meters of photovoltaic panels, which represent a production equivalent to 90% of our consumption. Our carbon footprint is greatly reduced.

 

We only have vines in the Premier and Grand Cru villages of the Montagne de Reims. Having long since settled in the area and become wholly familiar with the vineyards, our ancestors were able to keep and select the best terroirs. Added to which, our vines are well-established, mostly planted halfway up the hillside an ideally located for producing excellent quality wines.

In keeping with the region’s typicity, our vineyards contain a high proportion of Pinot Noir vines (75%) together with Chardonnay, the Pinot Noir providing power and substance to complement the finesse of the Chardonnay.


This plot of vines has an unusual history that’s worth mentioning. It takes us back to the early 20th centyry and the damage caused by the phylloxera crisis following which the vineyards, including this particular plot, were gradually replanted with grafted stock. However, my father noticed that many plants died except those that had developed their own root system. On the basis of this observation, he decided, in 1973, to replant this entire plot with mass selection, non-grafted Pinot Noir, as it had originally been.

Over thirty years later, the vines are still alive and producing premium-quality grapes. Planted halfway up the hillside in sandy soil, this parcel had been spared the phylloxera disease. So we decided to make a specific champagne from, but only in truly great years. This champagne is a reflection of our estate and our vocation to bring out the flavours of the terroirs of Champagne.


Vine growing

 

We only have vines in the Premier and Grand Cru villages of the Montagne de Reims. Having long since settled in the area and become wholly familiar with the vineyards, our ancestors were able to keep and select the best terroirs. Added to which, our vines are well-established, mostly planted halfway up the hillside and ideally located for producing excellent quality wines. In keeping with the region’s typicity, our vineyards contain a high proportion of Pinot Noir vines (75%) together with Chardonnay, the Pinot Noir providing power and substance to complement the finesse of the Chardonnay.

Long part of an environmental approach, we are now labeled HVE (high environmental value) and sustainable viticulture, awards recognizing our environmental and economic performance. These labels take into account criteria such as biodiversity, pest strategy, water management …

We are thus one of the first of Champagne to get this double labeling.

In the winery, we pay particular attention to the first few hours in making a wine. We regularly monitor its progress by tasting and gear subsequent practices accordingly. Vinification and maturing are carried out either in vats or in the barrel depending on the source of the grapes. Our reserve wines are also partly matured in barrels to increase their complexity.

When the time comes for blending, we therefore have a wide variety of wines to choose from, enabling us to make Champagnes of a consistent quality whilst also being able to set aside those that are highly original and particularly expressive. Once bottled, the magic of the sparkle emerges and the reward is Champagne!! But our work doesn’t stop there; laying down in the cellar for a long period enhances the potential of our wines. We then carry out the disgorging process, followed by a further few months in the cellar before labelling and packaging.