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| Alcohol: |
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n/a |
| pH: |
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n/a |
| Residual Sugar: |
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9 |
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| France |
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| Premier Cru |
| 2015 |
| 60% Chardonnay, 20% Pinot Noir, 20% Pinot Meunier |
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Aged in the cellars on the lees for 7 years. The 2008 vintage is one of the best vintages. The dominance of Chardonnay gives this vintage complexity and the ability to age.
Champagne Dumenil is produced from the best Premier Cru vineyards of Chigny-les-Roses. The small commune of Chigny-les-Roses sites on the slopes north of Montagne de Reims and just a few miles south of the Reims.
Champagne Dumenil was founded in 1874 by Mr. Elie and Cecile Dumenil. The family tradition has been passed on to the great-granddaughters of the founders, Mrs. Frédérique Poret-Rebeyrolle with her husband Mr. Hugues Poret. Both coming from winemaking families, Hugues is in charge of the vineyards and Frédérique is assisted by her mother with marketing and winemaking process. Dumenil Champagne is made with grapes coming from vines that belong to the family, 8 hectares totaling 45 parcels in only Premier Cru terroir: Chigny-les-Roses, Rilly-la-Montagne and Ludes.
Bright pale yellow color with intense aromas. Elegant notes of apricot and peach as well as hints of vanilla, candied fig and gingerbread. On the palate this Champagne is full of freshness and minerality. Well structured with an extremely complex and long finish. Long lasting ribbons of bubbles.
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The entire vineyard is manage according to the implementation of environment-friendly vine growing techniques called Sustainable Viticulture, which aim to limit interventions and to use natural products in order to no longer treat systematically in a preventive way but by taking into account sensibilities of the vines to disease.
Hand harvested on hillsides with selective and strict pruning. Only the cuvees (1st pressing) are selected. Full malolactic fermentation is completed for roundness and smoothness.
Disgorgement is done 4-6 months prior to shipment and given a dosage of wine and cane sugar.
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General Market
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Vintage Champagne can be enjoyed as an aperitif or with an entree. Try pan-fried foie gras, red meat and game. Also good with carmalized pear tart or fruit tart. |
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