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Champagne Grand Cru Oiry AC NV Extra-Brut (2013)
  • 314. Champagne Grand Cru Oiry AC NV Extra-Brut (2013)

    Aurélien Suenen

    100% Chardonnay BdeB (12% alc.)

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    This is the first release of Aurélien’s specific terroir blanc de blancs from vines averaging 41 years old planted in very white chalky soil in the grand cru village of Oiry. He ploughs all his vines and adopts an organic, carefully considered approach. Vinified and aged in 65% cuve and 35% three to five year old barrels (with malos completed) this comes from 2013, with two years sur lattes under cap. It has the purity and delicacy you would expect of fine blanc de blancs, just delicious expression of fruit (stewed Sicilian lemons) and terroir, and notable length. 1g/l dosage. For drinking now to 2020.

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Further details
Winemaker
Aurélien Suenen
Location
Cote des Blancs : Cramant, Chouilly, Oiry (all GC)
Size of domaine
1.5 ha for this cuvée
Grape
100% Chardonnay, clonale selection on 41B rootstock, 37 yrs old on average. 8.000 vines per hectare on average.
Terroir
Subsoil is mainly chalk (Campanien era); plus a few clayey parcels at the top of hillsides, with south-east/southerly aspect. 100 to 200 mtrs above sea-level depending on the parcels. 10% slopes. A full analysis of the soils by Claude and Lydia Bourguignon is in preparation (2013).
Viticulture
« Carefully considered » viticulture. Systematic debudding but no vendanges en vert. Ploughs 5 to 8cm during the Winter; then, superficial ploughing (2 to 3cm) during the vegetative period until July. Organic fertilisers used in February/March. Hand-harvest. Search for optimum maturity. 75 hectos per hectare yield on average.
Vinification
Press very gently, using a 4000kg press with air-membrane. Settling of the juice for 12 to 16h. Alcoholic fermentation for 10 to 15 days in enamelled stainless steel and around 12% in 3 to 5 year old barrels from Meursault. Using selected yeasts for the first fermentation. Temperature of fermentation is 18°C (max. 22°C). The vat-room is thermoregulated. The wines are left on the lees (fine or gross depending on vintages) during the winter and the malolactics are carried out spontaneously. Racking the gross lees during the elevage. Aged for 5 months on fine lees in enamelled stainless steel and around 12% in 3 to 5 year old barrels from Meursault. Base wine is from 2009. Uses 20% of reserve wines from 2008, aged in enamelled stainless steel. Tangential filtration after blending. 24 g/l for the secondary fermentation. The wine is kept sur latte under cap for 30 to 36 months. All the bottles are disgorged with a 4 g/l dosage made from sugar cane-based liqueur. 14.000 to 20.000 bottles of this cuvée produced on average, depending on vintages.
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