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Wine Description
The Story
Since 1838 Deutz has been based in the Grand Cru village of Ay, just west of Epernay. By the late 19th Century Deutz became a much sought after Champagne consumed by many heads of state and royalty. In 1983 the Rouzaud family, owners of Louis Roederer, purchased Deutz and installed the talented Fabrice Rosset as the CEO. The Deutz style continues to be understated, refined, and made to exacting standards. In addition to their property in Ay, Deutz has acquired vineyards in the Cotes des Blanc and have secured long term contracts with their grower partners, all of which practice sustainable vineyard management. Mr Rosset was responsible for engineering the success of Roederer's premium cuvee Cristal, and has introduced his own line of prestige cuvees, Amour de Deutz.
Inspired by the bronze cherub from which it derives its name, Amour de Deutz is a rare and outstanding cuvée. It needs the Champagne fairies to light up the year’s skies and wave their magic wand over the cradle of the Chardonnay to ensure that, once pressed, vinified and blended with heart and passion, the alchemy of the terroirs gives birth to the Harmony that is synonymous with Love. Amour de Deutz is a subtle, delicate and enchanting wine with a seductively pure and pristine appearance.
The cuvée Amour de Deutz is a unique and divine expression of the Chardonnay. For me, it reflects the quintessence of the varietal. […] It is the perfect wine to complement unforgettable moments of tasting pleasure.
– Pierre Hermé, World’s Best Pastry Chef 2016, Academy of the World’s 50 Best Restaurants, France
Vintage 2003
A challenging vintage for Champagne in the face of an unprecedented heatwave during the summer months. The wines are characterised by the year's unusual circumstances. Large-scale frosts destroyed most of the projected yield and they were followed by hail and an extremely hot summer. Harvest was kick-started early on August 21st and yields remained minuscule at 8,100 kg/ha. Atypically round, ripe, sun-kissed wines that miss freshness and backbone. The total acidity level was notably low, at 5.8 g/l. Only the very best performers were able to avoid heaviness and overripe aromatics. This vintage was not largely declared but some famous names, Krug and Dom Pérignon at the fore, chose to experiment with it. Both produced excellent 2003s and Dom Pérignon's chef de cave at the time named the vintage as one of the creations he is most proud of. Some special cuvées surfaced, such as 2003 by Bollinger, as the house found the year did not stylistically fit into the La Grande Année range. Palmer & Co also took a curious route and made its 2003 only in magnum, releasing it much later than usual as cuvée Grands Terroirs. The ageing capacity of 2003 is much debated. Dom Pérignon's Richard Geoffroy had great confidence in his 2003 and he actually regretted releasing it too early. The jury is still out, but personally I am inclined to drink mine sooner rather than later, as the advancement post-disgorgement has in most cases been rather rapid and the wines miss the acidic backbone necessary for retaining freshness.