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Wine Description
The Story
Deutz Brut Vintage is created in only the best years when a vintage is declared and only 11 vintages have been released since 1974. The wines are blended from the finest crus and age at least three years on the lees, one year more than required, in order to develop a rich bouquet and flavor.
The grapes are harvested in Aÿ, Marne Valley, Côtes des Blancs, and Montagne de Reims. Of these vineyards, 40 percent of the grape supply is from Deutz vineyards that are rated 97 percent out of 100 on the Champagne classification scale.
The harvest takes place over a 10-day period, generally between Sept 15-Oct 15 and are hand-harvested using the utmost scrutiny. The grapes are then carefully transported to the grape press to be pressed using automatic and traditional Coquard basket presses. One-hundred percent malolactic fermentation is used. The wine is fermented in 3,000-gallon tanks at 62 degrees Fahrenheit for two weeks. The wines are then left to age and hand riddled in traditional riddling racks.
Vintage 1993
This promising year deteriorated in September with frequent rains resulting in swollen bunches and increasing rot issues. A regular-sized crop was picked commencing September 8th. On paper, the ripeness and acidity levels achieved are less favourable than those of 1992. Yet the best wines of the year, including Dom Pérignon, Philipponnat Clos des Goisses, Louis Roederer Cristal and Dom Ruinart, have brought about good surprises but have largely peaked except for the P2 versions of Dom Pérignon. They are generally balanced wines with often somewhat weak fruitiness due to dilution. Without doubt better than its reputation, though.