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Wine Description
The Story
“A NOBLE AND COMPLEX CHAMPAGNE ENHANCED BY AGEING IN OAK BARRELS.”
Cuvée 225 derives its name from the litre capacity of the oak barrel in which it has been fermented.
The oak supports the evolution of the different wines and plays an important role in developing their tasting profile.
Furthermore, barrel fermentation allows greater rigour when selecting the cru wines, by magnifying the character of each grape variety.
A specific selection of Premier Cru or Grand Cru make up the blend, selected for their unique character and intrinsic qualities.
Blend:A noble and complex Champagne enhanced by ageing in oak barrels. The perfect balance of aromatic richness, roundness and elegance
Appearance:Extremely clear, with a playful mischievous mousse, a beautifully poised ribbon punctuated with magnificent effervescence, enhances the brightness of the yellow-gold robe.
Nose:Generous, effusing delicious notes of honey, spice, apricot and peach yellow fruits and vanilla. The oaky character remains subtle and never overpowers, while smoky nuances underscore the aromatic complexity of the wine.
Palate:Develops around the balance of freshness and depth, even unctuosity. The clean, structured and vinous finish indicates appealing ageing potential.
Best served at 8 - 9°C.
Food and wine pairings:
Aperitif: Scampi and caviar toasts
Starter: Scallop Carpaccio and celeriac mousse
Main: Crayfish ravioli
Dessert: Pecan nut waffles
Awards:
Vintage 2005:
- Silver medal – San Francisco International Wine Competition 2013
- Bronze medal – Decanter World Wine Awards 2012
Vintage 2004:
- Gold medal – Vinalies Internationales 2012
- Gold medal - Mundus Vini 2012
Vintage 2003:
- 91/100 – Wine Spectator 2012
- Silver medal – Mundus Vini 2011
Vintage 2003
A challenging vintage for Champagne in the face of an unprecedented heatwave during the summer months. The wines are characterised by the year's unusual circumstances. Large-scale frosts destroyed most of the projected yield and they were followed by hail and an extremely hot summer. Harvest was kick-started early on August 21st and yields remained minuscule at 8,100 kg/ha. Atypically round, ripe, sun-kissed wines that miss freshness and backbone. The total acidity level was notably low, at 5.8 g/l. Only the very best performers were able to avoid heaviness and overripe aromatics. This vintage was not largely declared but some famous names, Krug and Dom Pérignon at the fore, chose to experiment with it. Both produced excellent 2003s and Dom Pérignon's chef de cave at the time named the vintage as one of the creations he is most proud of. Some special cuvées surfaced, such as 2003 by Bollinger, as the house found the year did not stylistically fit into the La Grande Année range. Palmer & Co also took a curious route and made its 2003 only in magnum, releasing it much later than usual as cuvée Grands Terroirs. The ageing capacity of 2003 is much debated. Dom Pérignon's Richard Geoffroy had great confidence in his 2003 and he actually regretted releasing it too early. The jury is still out, but personally I am inclined to drink mine sooner rather than later, as the advancement post-disgorgement has in most cases been rather rapid and the wines miss the acidic backbone necessary for retaining freshness.
