Philipponnat : Cuvée 1522 Grand cru 2019

Characteristics and Tasting Tips for the "Cuvée 1522" Grand Cru 2019 by Philipponnat

Tasting

Appearance
The colour reveals a luminous pale gold hue, enhanced by delicate golden highlights and an exceptionally fine effervescence.

Nose
Beautifully complex, the nose opens with subtle briny, iodine-like touches before unfolding aromas of dark fruit, such as blackcurrant and blackberry. With aeration, elegant smoky and spicy nuances emerge, reminiscent of Timut pepper.

Palate
A fresh, taut attack underscored by a beautiful chalky minerality leads into a broad palate with a creamy texture. Flavours of wild blackberry intertwine with notes of citrus and spice. The finish captivates with its remarkable length, its salinity and a delicate smoky touch.

Food and Wine Pairings

This gastronomic champagne pairs wonderfully with iodine-rich fish such as turbot, as well as with white meats such as roast poultry or veal with mushrooms.

The Mineral Tension and Complexity of a Philipponnat Champagne

The Estate

The Philipponnat family's history in Champagne begins in 1522, but the modern négociant house was founded in 1910 under the impetus of Auguste and Pierre Philipponnat. Located in Mareuil-sur-Aÿ, France, the estate stands out for its pioneering commitment to sustainable viticulture, certified Haute Valeur Environnementale and Viticulture Durable en Champagne. Now led by Charles Philipponnat, the house belongs to the Lanson-BCC group. It is renowned for its haute gastronomie cuvées, combining ripeness, mineral tension and deep respect for its historic terroirs.

The Vineyard

The grapes for this cuvée come from the historic "Léon" plots located in Aÿ, as well as from prestigious terroirs classified as Grands Crus on the Montagne de Reims and the Côte des Blancs. These Champagne vineyards rest on very chalky soils, imparting a characteristic minerality. The vines are managed with great respect for the environment, with the exclusive use of organic fertilisers, the complete absence of insecticides, mechanical soil cultivation and biocontrol methods.

Vinification and Ageing

The production of the "Cuvée 1522" 2019 relies on rigorous pressing using only the first presses, followed by static settling. Fermentation takes place with yeasts selected by the house. Around 20% of the wines are vinified in wood. To preserve optimal freshness, nearly 43% of the blend does not undergo malolactic fermentation. Finally, this champagne benefits from extended ageing on the lees in bottle, for a period of six to eight years.

Grape Varieties

This wine is made from a blend of 77% Pinot Noir and 23% Chardonnay.