Dehours : Oeil de Perdrix

Tasting notes and characteristics of the Oeil de Perdrix cuvée by Dehours

Tasting

Appearance
An extremely pale and delicate pink hue.

Nose
The bouquet is floral and full of finesse, offering aromas of stone fruits and white flowers, complemented by hints of buttery pastry and honey.

Palate
This wine displays a fresh profile, generously fruit-driven. The acidity is vibrant and balances notes of pastry cream, blackberry, cherry and lemon. The effervescence is elegant, and the finish stands out for its lovely salinity.

Food and wine pairings

This cuvée is the ideal companion for seafood and raw or smoked fish. It also pairs wonderfully with creamy or buttery dishes, as well as with soft cheeses with mild flavours.

Serving and cellaring

For an optimal tasting experience, this Champagne should be served in a large white wine glass, at a temperature above 10°C. Decanting is entirely possible. As for its ageing potential, this wine should be drunk until around 2028.

The elegance of a Dehours Champagne combining richness and precision

The estate

Founded in 1930, Dehours is located in Cerseuil, in the Champagne region. Today, Jérôme Dehours heads this 14.5-hectare estate. Since he took over in 1996, he has transformed the winegrowing approach, turning it into a brand renowned for its environmental commitment. The vineyard is managed using sustainable methods that promote biodiversity. The estate stands out for its meticulous plot-by-plot approach and its commitment to producing authentic wines that reflect the richness of their terroir of origin.

The vineyard

This Champagne vineyard lies on the southern bank of the Marne Valley. The vines flourish on soils composed of clay and sand, resting on a limestone bedrock. The estate adopts practices that respect biodiversity, including mechanical soil tillage and natural grass cover between the rows to preserve the ecosystem.

The cuvée

This cuvée is mostly drawn from the 2020 vintage, which accounts for around 89% of the blend. It is complemented by approximately 11% of perpetual reserve wines from a solera system started in 1998, bringing remarkable depth and continuity.

Winemaking and ageing

The Oeil de Perdrix cuvée is made with indigenous yeasts, allowing malolactic fermentation to take place. The wines benefit from ageing on full lees in bottle for 15 to 25 months. Clarification occurs naturally through settling. To preserve the integrity of the wine, no filtration or fining is carried out.

Grape varieties

80 to 84% Meunier (including a tiny proportion of red wine) and 17 to 20% Chardonnay.