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Wine Information
The House of Philipponnat created this Cuvée in memory of the year when the Philipponnat family first took root in Ay, at the very heart of Champagne.
An exceptional Cuvée, the wine is produced using only the very best grapes, grown in the best Philipponnat vineyards and then blended to the highest standard of Prestige Cuvées.
Both balanced and complex, it is dosed as an Extra-Brut and has a crisp freshness that enhances its extraordinary length and the special characteristics of the 2002 vintage.
Its very distinctive style aims for intensity rather than power. It is very long on the palate while the aromas remain precise and delicate. A stunning match with seashells, caviar and sushi.
Blend:
60% Pinot Noir from Ay, 40% Chardonnay from the Côte des Blancs (Oger). It is blended solely from Grand Cru grapes.
Wine making:
A small proportion of the wine ferments and ages in wood. We also avoid malo-lactic fermentation on some of the wines of the blend to maintain the necessary level of freshness. Both full and acidulous, this wine is wonderfully suited for a low dosage, this is why we dosed it as an Extra-Brut, with only 4 to 5 grams of sugar/litre, which is a third of the usual Brut dosage, and half the usual Philipponnat Brut dosage.
Ageing:
The wine ages for 5 years on its lees before disgorgement. At this time freshness is still there and the benefit of ageing on the lees provides a very interesting complexity.
Storing and service:
After more than sufficient ageing in our own cellars, 1522 Extra-Brut 2002 Grand Cru can be kept for at least 10 years in an adequate environment (cool and dark) during which it will evolve towards more roundness and tertiary flavors and aromas.
To be served cool at around 8-9 °C for the aperitif, and at 10-12° C when accompanying food.
Wine & Food Pairing:
Definitely a wine to match sea food and raw fish (smoked and marinated fish, carpaccio, and sushi) because of its very dry character, as well as grilled fish. It is also very interesting to try a dry-fat contrast by pairing it with a capon, or, more audaciously by associating it with caviar or spicy dishes like Tandoori. Avoid sweet-sour and sugar.
Vuosikerta 2002
A cold winter and a mild late spring cued for a perfect June allowing early and fast flowering. Outstanding weather conditions prevailed and the season went on without dramatic turns. Rains in August raised concerns regarding gray rot, but finally sunshine and dry conditions throughout September resulted in an abundant crop of largely healthy fruit (11,930 kg/ha). Dehydration due to wind further aided in achieving perfect ripeness and additional concentration. This, and the cool nights, helped in retaining fresh acidity and, despite the ripeness (10.3% potential alcohol), the wines did not suffer from heaviness or a lack of life. A near-perfect vintage, which produced balanced Champagnes consistently around the region. The best show an impeccable combination of freshness, power, structure and finesse. However, some have matured aromatically quicker than expected and are already past their peak. 2002 produced an abundance of spectacular champagnes, such as Dom Pérignon (the entire range), Krug Vintage and Clos du Mesnil, Piper-Heidsieck Rare, Louis Roederer Cristal and Cristal Rosé, Ruinart Dom Ruinart and Dom Ruinart Rosé, Salon Le Mesnil and Taittinger Comtes de Champagne, to name a few.
