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Dosage: 8 grams/liter of sugar MCR (moût concentré rectifié or concentrated grape must)
Terroir: Only grapes grown exclusively on our estate are used in our wine. Our vineyard is cultivated according to the regulations drawn out by viticulture raisonnée practices. This refers to sustainable and reasonable agriculture practices which avoid chemical use in the vineyard. The house has been given the certification of Haute Valeur Environnementale (HVE) or High Environmental Value.
-Quality certified pressing (4,000 kg pneumatic press)
-Alcoholic fermentation takes place in temperaturecontrolled stainless steel vat, which helps preserve the individual character of each terroir
Tasting Notes: The 2012 Special Club is of a light golden color, characterized by tiny, lively bubbles. This effervescence expands luxuriously throughout the glass. Scents of white flowers, almonds, and brioche are the first to present themselves. Over time, honey, anise, and fresh fig take form. On the palate, the champagne is round and ample sharpened with a wonderful cut of acidity. It is delicately wooly on the tongue, softened with hints of almond and cream. This vintage of Special Club is perfect to kick start any meal, though it would also be heavenly with a fish in a butter/cream sauce.
This year was all about alternating weather patterns. A particularly wet winter gave way to a warm and dry spring. May saw some rain, and even though late June-brought about a minor heatwave, the remainder of the summer was moist and murky. Disease pressure was lifted but once again fine, hot September weather was able to save and concentrate the crop. A large crop (11,553 kg/ha) was picked from September 8th onwards. The year's biggest problem was the sour rot caused by the drosophila suzukii flies. It, and the challenging weather, demanded plenty of care and selection work in the vineyards. The results are variable. The year was especially demanding for Pinot Meunier from the Vallée de la Marne, which received a lot of rainfall and was troubled by both mildew and sour rot. With an average potential alcohol of 10.0% and total acidity of 8.3 g/l, 2014 looks good on paper and so too in the glass, despite its challenges. The successful wines come with attractive fruit, lovely vibrant acidity and an overt easiness to them.