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  • Time

    17:34 PM
  • Wine average?

    92 Tb
  • Country Ranking?

    339
  • Region Ranking?

    32
  • Popularity ranking?

    152

History

1858: Gaspar Péters, native of Luxembourg, married a Miss Doué, owner of vineyards in Le Mesnil and started operation with about 2 hectares. Like their son, Louis Joseph Péters, in addition to their breeders and merchants status, they sold their whole harvest to trading businesses.

 

1919: Camille Péters, son of Louis Joseph was one of the first growers of the Champagne region to decide to harvest, handle and sell bottles under his name.

 

1929: Despite the global crisis, Camille Péters decided to develop marketing and started to sell his production under the brand name "Camille Péters".

 

1930: Camille Péters acquired 2.5 hectares at a place called: "les Chétillons".

 

1932: Pierre Péters, eldest son of Camille, age 12, started to attend his first exhibitions alone and to develop sales.

 

1944: Camille Péters died suddenly and Pierre took over operations.

 

1946: Release of the first vintage under the brand Pierre Péters (1944). After his mother died in 1949, Pierre supported the education of his younger sisters. For 35 years, he devoted his life to develop the brand and its vineyards in the "Côte des Blancs".

 

1967: Following extensive health problems, Pierre transferred the family estate to François, his second son, who ensured the development and sustainability until 2008. During these 40 years, he increased the surface area to reach 17.5 hectares and he dramatically improved sales growth in France and abroad. His work has enabled Champagne Pierre Péters to be among the largest champagne-growers.

 

2007: Rodolphe Péters, oenologist-winemaker, joined the family house after 12 years of experience in companies close to the world of wine and Champagne. He took control of the family estate in 2008 and started to focus on the winemaking tool in an even more qualitative way. He has also paid particular attention to the development of the reputation and image of the family brand in France and abroad, which now represents over 65% of the volume of bottles shipped.

 

2009: Release of the vintage "Rosé for Albane". A small revolution within our family home which has always produced "blancs de blancs" Champagnes!

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Vineyards

Our vineyard, of just over 18 hectares, is located primarily in the area of the "Côte des Blancs" and more specifically in the villages of Mesnil sur Oger, Oger, Cramant and Avize. These great "terroirs" (soils), located a few miles south of Epernay, lay on a chalk outcrop, which is a real water tank. The hillside vines are oriented to the east, protecting them against the westerly winds. Conscious of being at the head of a rare jewel, our sustainable farming methods aim to produce the best grapes to respect our land, our environment and nature.

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Winemaking

After a careful monitoring of the maturity of our vineyards, whole bunches of grapes are harvested by hand and transported carefully to the press. We pay much attention to pressing. It has to be slow in order to split and isolate the juice of most interest for the development of our vintages. The Chardonnay, a white grape vine, brings finesse to Champagne tasting and presents characteristics that vary greatly depending on soil that breeds it. That is why our house selects grapes, insulates the press juice to obtain the characteristics of minerality, citrus and finesse that belong to Champagne Pierre Peters.

 

Our fermentations are operated in small stainless steel tanks under controlled temperatures and whose content is clearly identified by reference of the soil and fractions. Raised on the lees, our wines are tasted regularly to ensure their development and prepared for the assembly of our different vintages. "Cuvée de reserve" marries the clear wines of the year to an assembly of more than 15 years of reserve wines. The "millesimes" are produced from our most beautiful "crus" and only with the best years.

 

These wines are blended, then bottled and stored in cellars for a second fermentation and a slow maturation. Away from light, a constant temperature is used in forming the aroma of aging called tertiary. After this long period of rest, Champagne is disgorged (elimination step of yeast sediment). Then we add a small amount of dosage-liquor whose quantity varies depending on the type of wine (brut, extra brut ...). Finally, we cork the bottles.

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10 different wines with 32 vintages

Highlights

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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Ken Gargett, Wine Writer (Australia)  tasted  2 wines  from  Pierre Peters . In a tasting of  12 wines 

Pommery Louise Extra Brut 2004 – Pommery has used the same base wine for both the Nature and the Extra Brut Louise, possibly a little curious as presumably the base wine would work better as one or the other? Still, the final verdict will depend on what is in the bottle and it does seem that both have succeeded, though for me, the Extra Brut is even better than the Nature.


A blend of around two-thirds Chardonnay from Cramant and Avize and one-third Pinot Noir from Ay (the blend is typically more like 60/40). Fifty-one different plots have contributed; dosage is around 5 grams/liter, and the wine spent more than a decade on lees, building complexity. Immediate oyster shell notes, citrus, lemon, and a hint of grapefruit, but also gentle notes in the background of vanilla, toast, and honey. Supple, lovely texture but the palate fills out (in a slightly superior way to the Nature for me). Fantastic length. 97. Just a brilliant champagne.

9m 30d ago

 Christer Byklum , Wine Writer (Norway)  tasted  2 wines  from  Pierre Peters . In a tasting of  41 wines 

2017 Laroche Chablis Grand Cru Blanchots / Pale lemon yellow. Apples, minerals, detailed, nuanced, intense nose, layered. Fresh acidity, apples, lemons, spices, nuanced, layered and detailed, intense and long, superb. 96 points

1y 5m ago

 Richard Juhlin , Wine Writer (Sweden)  tasted  2 wines  from  Pierre Peters . In a tasting of  28 wines 

The weather gods were in their best mood in 2008 vintage, and the vines remained unusually fresh from the attack and gave a very good harvest- ing. An absolutely gorgeous vintage that has it all!


Best vintage since 1996, and unlike the tart 1990s, there are wonderful wines directly with their delicious fruit intensity and match- less balance. All the ones I tasted from the vats are magical, and I have a hard time imagining nothing other than buying everything you see of this vintage. So far the leaders are Diebolt- Vallois eur de Passion ahead of Vouette & Sorbée and Michel Turgy, but many giants will surely win over them.

3y 2m ago

 Edward Cuvée, Pro (Finland)  tasted  1 wines  from  Pierre Peters . In a tasting of  10 wines 

some weekend wines

3y 4m ago

 Paulius Gruodis, Pro (Lithuania)  tasted  1 wines  from  Pierre Peters . In a tasting of  14 wines 

This is not very frequent that in a single champagne tasting you are being offered some rare and old champagnes many of which score some bold 97-99 points. Certainly, it will not be surprising for anyone to assume this is due to the fact that these particular bottles were either oenothèque versions (late-disgorged having spent many years extra in the cellar) or with a perfect provenance. Otherwise I do not have any other explanation for huge scores I gave last weekend, especially, given that I had tried many of them on different occasions from bottles with original disgorgement. And what a difference if compared! This was a special tasting not only because of the above-mentioned features but also the content of the line-up itself. Top performers of the night were 1979 Pierre Peters Les Chétillons, 1990 Bollinger Vieilles Vignes Françaises, 1973 Taittinger Comtes de Champagne, Selosse trio from 1990 (50%), 1989 (25%) and 1988 (25%) as well as another trio by Anselme from 1998 (50%), 1997 (25%) and 1996 (25%), 1988 Franck Bonville Avize Grand Cru, 1985 Magnum Pommery Flacon d'Exception. To capture the great moment we have finished with 1870 Ingham Whitaker & Co. Marsala Superiore Riserva. Delicious indeed.

3y 7m ago

 Erin Larkin, Wine Writer (Australia)  tasted  1 wines  from  Pierre Peters . In a tasting of  10 wines 

Pierre Peters ‘Les Chetillons’ Blanc de Blancs 2008, 99 points /Nervously close to perfect.  I can’t think of a thing I would add or take away to this complete wine.  It is walking on a tightrope of acidity, tension, expansive minerality and restrained fruit.  There is finesse and power here at once. Devastatingly, my one and only bottle.  But worth it.  INCREDIBLE.

3y 7m ago

 Alper Alpaslan, Pro (Germany)  tasted  1 wines  from  Pierre Peters . In a tasting of  10 wines 

Great Champagne tasting with Selosse and Dom Perignon vintages like 1959 and 1966.

3y 11m ago

 Björnstierne Antonson / sommelier, Pro (Sweden)  tasted  1 wines  from  Pierre Peters . In a tasting of  26 wines 

“All the best Champagnes from the 2004 vintage.”

4y 5m ago

 Richard Juhlin , Wine Writer (Sweden)  tasted  1 wines  from  Pierre Peters . In a tasting of  77 wines 

“The best Champagnes from 2002 vintage: As in Bourgogne, this is a beautiful and generous vintage with a bright future in store. It
is the rst time that I start to feel a tad old in the game. Because I have tried the vintage before in my life! Yes, the 2002 is so strikingly similar to the 1982 that I think I can predict the vintage’s whole life curve. I believe in a very linear curve without ups and downs. The wine will eventually become more buttery and fatter, with a relatively high acidity, and it will do its job in silence. The wines will reach their top at twenty to thirty years of age. Most promising
so far are many growers such as Egly-Ouriet, Michel Arnould, Pierre Gimonnet & Fils, Jacques Selosse, and Diebolt-Vallois. Amour the Deutz, Piper-Heidsieck, Perrier-Jouët Belle Époque Blanc de Blancs, and Louis Roederer Cristal are pure nectar, but the most intellec- tually challenging are Jacquesson’s vineyard wines Champ Cain and Vauzelle de Terme.”

4y 6m ago

 Richard Juhlin , Wine Writer (Sweden)  tasted  1 wines  from  Pierre Peters . In a tasting of  55 wines 

“Vintage 1996 / Probably one of the greatest vintages. Not since 1928 has there been a wine with as much acidity in combination with high potential alcohol, which should cater to a really long life. Just like 1990, there are examples of wines that are made with almost overripe grapes with lower acidity. These examples show a transparent oxidative and rounded pro le. Otherwise, most of the 1996s are real child abductions, with a biting acidity and monumental inherent power. I am highly impressed by the grand-cru growers, with Jacques Selosse and Diebolt-Vallois eur de Passion in the lead. Dom Pérignon is wonderful as are Cuvée William Deutz Rosé, Louis Roederer Cristal, Cristal Rosé, Krug Clos du Mesnil, and the monumental Bollinger Vieilles Vignes Française and Krug Clos d’Ambonnay.”

4y 6m ago

 Essi Avellan MW , Wine Writer (Finland)  tasted  1 wines  from  Pierre Peters . In a tasting of  10 wines 

“Champagne Tuesday in London! Charles Heidsieck Blanc des Millénaires 1985 was amazing, going on strong. Other highlights included Pol Roger Blanc de Blancs 2002, Salon 1990 and Dom Ruinart 1978!”

5y 10m ago

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