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Hervé Deschamps became the 7th Perrier-Jouët Cellar Master in 1993. The ten previous years he spent at his predecessor's side helped him master the subtleties of the House style and its unique floral tonality. As a guardian of this knowledge, he has since perpetuated and cultivated this precious heritage, fashioning, sculpting and pruning each of the vines that comprise his creations during their composition, with craftsmanlike skill.
Working at the vat, plot by plot, the Cellar Master tastes and tests time and again, finally isolating the wines, turning each cuvée into a unique wine that expresses all the characteristic elegance and finesse of the House of Perrier-Jouët. "I throw myself into each composition with one combined effort, like the creative flow of an artist, at that moment when intuition, sensitivity and skill somehow inexplicably come together." Hervé Deschamps.
In 1902, Emile Gallé designed a delicate spray of anemones to be engraved on the prestigious cuvées of Perrier-Jouët Champagnes. The House has remained loyal to this artistic heritage ever since.
The same tradition gave rise to Beauting: a vision of gastronomy which embraces Beauty and Good Food, turning each dish into a work of art, in perfect harmony with each cuvée. A unique sensory experience and a feast for the eye and the palate alike.
When served between 10°C and 12°C, cuvée Belle Epoque 2006 is the perfect aperitif.
During a meal, its freshness and floral scents blend beautifully with the salty flavours of shellfish and fish or light white meat dishes.
The Champagne harvest 2013– late, but potentially outstanding
It has been another strange year for Champagne, starting with a cold, wet winter, followed by a gloomy, chilly spring with a lot of rain. Vine development started two weeks behind the ten-year average, and never made up for that lost time.
Along the way came a hot dry summer, boosting fruit quality thanks to the most sunshine ever recorded in Champagne in July and August.
Rain came from 6 September onwards, which helped to fatten the berries - then fortunately stopped in time to allow good conditions for final ripening. Considering the lateness of the harvest, the weather this year was exceptionally good – almost summer-like with unusually warm temperatures and sunshine, and a wind from the east to help keep the grapes healthy.
It was a year of big differences in the timing of the harvest, with picking in the most precocious plots starting on 24 September and in the slower-ripening areas on 9 October. Most plots commenced harvesting in the first days of October – the latest start date seen in Champagne for two decades.
Bearing in mind the economic situation, Champagne's governing body has set the yield limit at 10,000 kilos per hectare. Most crus should achieve this yield, excepting only a few that were partially affected by millerandage (shot berries), hailstorms and botrytis.
An average potential alcohol of nearly 10% ABV and good acidity averaging around 8.5g H2SO4 per litre together suggest a promising balance for the eventual wine. The Champenois are already drawing favourable comparisons with the vintages of 1983, 1988 and 1998 – these too being the product of late harvests.