The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Originally this cuvee has been a private reserve for the Dampierre family and released only in the best vintages. It always comes closed with a hemp thread of French origin. The Chardonnay grapes for this superb champagne come from Oger (50%), from Mesnil-sur-Oger (40%) and Cramant (10%). Family Reserve is a grand cru champagne and a “blanc de blancs”.
Traditional style tying: noblesse oblige
This craft-man’s work dates back to the XVIIIth century. Traditional tying symbolizes French luxury and sets off the elite vintages: Family Reserve and Cuvée Prestige.
A twine seal rather than a metal hood!
When de Dampierre ancestors started to sell their first bottles of great cuvees, they were sealing the corks onto the bottle by mean of a locally produced twine, made of hemp. This tradition had long ago become part of the Dampierre unique identity.
“Ficelage” is the ancestral method of tying the cork to the bottle with twine and is an ageold tradition that requires immense skill: concentration and finesse are essential in the art of tying as in many handicraft, time is here of the utmost importance.
Even an expert only completes 50 corks in an hour. The “ficeleur” ties intricate knots whilst the twine is still attached to the ball and then cuts both ends; this process is repeated twice, forming a cross on the top of the cork.
2012 was deemed one of the best vintages the Champagne region has ever experienced. “The quality and the intensity are definitely there to make an outstanding vintage,” Dom Perignon chef de cave Richard Geoffroy told Decanter. The base wines show a lovely richness as well as the acidity needed to make outstanding and long-lived Champagnes. Yields are very low, in some places half of the allowed production.