Soutiran : Cuvée Alexandre Premier Cru

Tasting notes and characteristics of the Cuvée Alexandre Premier Cru by Soutiran

Tasting

Appearance
This wine reveals a golden, limpid hue, reflecting its evolution and richness.

Nose
The bouquet opens on aromas of almond paste and candied lemon, before evolving towards nuances of pear, peach and fleshy fruits.

Palate
The palate proves lively and fleshy, offering aromas of green apple, toasted almond and lemon zest. The texture is dense and silky, carried by a moderate effervescence and a chalky mineral tension. The finish stretches out at length on notes of yellow fruits and a saline touch.

Food and wine pairings
This cuvée is the ideal companion to foie gras, goat cheeses or a tuna tartare. It also pairs wonderfully with seafood such as oysters and shellfish, as well as with richer dishes thanks to its generous structure.

Serving and ageing
The Cuvée Alexandre Premier Cru is ready to be enjoyed as soon as it is released, thanks to its lengthy rest in the cellar.

The elegance of a great chalky terroir of Champagne

The estate
Founded in the 1950s by Gérard Soutiran, who was the first to use this name on his bottles, the brand rose to prominence in the Champagne region. Located in Ambonnay, this family estate covers around six hectares. Today, the property is run by Valérie Soutiran and her husband Patrick Renaux, who embody the fourth generation. The house stands out for its long ageing on laths and its environmentally respectful approach, producing gastronomic wines renowned for their great complexity.

The vineyard
The estate cultivates nearly six hectares of vines in the heart of Champagne, mainly on the Grand Cru-classified terroir of Ambonnay, as well as on Premier Cru plots in Ludes, Chamery, Trépail and Chigny-les-Roses. The vines flourish on typical chalky soils, farmed according to sustainable methods. The vineyard is tended with limited use of herbicides and the addition of organic fertilisers to preserve the natural balance of the soils.

The vintage
This edition comes exclusively from the 2018 harvest. The house makes the distinctive choice to highlight the climatic conditions of a single year's harvest to craft this cuvée, giving it a unique personality.

Vinification and ageing
The berries intended for the Cuvée Alexandre Premier Cru are pressed using a membrane press. Alcoholic and malolactic fermentations take place under temperature control, while a portion of the juice ferments in large wooden casks. The wine then benefits from an extended ageing of six years on laths in the estate's cellars, followed by a rest of at least six months on cork after disgorging.

Grape varieties
This wine is produced from a blend of 40% pinot noir, 40% chardonnay and 20% pinot meunier.