Deutz Brut Vintage is created in only the best years when a vintage is declared and only 11 vintages have been released since 1974. The wines are blended from the finest crus and age at least three years on the lees, one year more than required, in order to develop a rich bouquet and flavor.
The grapes are harvested in Aÿ, Marne Valley, Côtes des Blancs, and Montagne de Reims. Of these vineyards, 40 percent of the grape supply is from Deutz vineyards that are rated 97 percent out of 100 on the Champagne classification scale.
The harvest takes place over a 10-day period, generally between Sept 15-Oct 15 and are hand-harvested using the utmost scrutiny. The grapes are then carefully transported to the grape press to be pressed using automatic and traditional Coquard basket presses. One-hundred percent malolactic fermentation is used. The wine is fermented in 3,000-gallon tanks at 62 degrees Fahrenheit for two weeks. The wines are then left to age and hand riddled in traditional riddling racks.
“Only 200 magnums made from the best plot in Aÿ. Normally these drops are used in Cuvée William Deutz, but in 1975 the quality was so exceptional that the wine maker could not resist making these rare magnums and at the same time perhaps created the best blanc de noirs of all times. This wine that was too good to be sold and that is only intended for internal use has been made available for me to taste thanks to the generosity of Fabrice Rosset. The recently disgorged magnum is at its best after decanting and is surprisingly light in colour. Fairly soon the most beautiful Pinot aromas start to bombard one’s nose. Distinct layers of satiny-smooth strawberry essence, leather, liquorice, roasted nuts and gunpowder smoke make their
appearance with accelerating strength.
A masterly wine to follow for many decades in the future.”