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Champagne AC NV Brut, Reflet d’Antan
  • 297. Champagne AC NV Brut, Reflet d’Antan

    Bérèche & Fils

    33% Chardonnay, 34% Pinot Noir, 33% Pinot Meunier (12.5% alc.)

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    This is a very specialist champagne designed to show how complex reserve wines can become with age. Fermented in cuve and fûts, in May 2011 the 2010 wine was introduced to a solera system (500 and 600ltr barrels) that was started in 1985. A year later two thirds was bottled off (then aged under cork for 3 yrs) leaving the balance to blend with the next wines into the solera. There is a crossover with wine from Jura here, the champagne offers incredible complexity, dried fruits, almonds, honey, and minerality. Disgorged in May 2015 with a 6g/l dosage. Very limited quantity. 94 points Robert Parker. For drinking now to 2019.

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Further details
Winemaker
Famille Bérèche, Bérèche & Fils
Location
Ludes 1er Cru, Chigny les Roses 1er Cru, Trepail 1er Cru, Ormes, Mareuil le Port, Festigny
Size of domaine
9.3 hectares (over 6 hectares used for this cuvee)
Grape
33% Chardonnay, 34% Pinot Noir, 33% Pinot Meunier. 32 years old on average. 8300 vines per hectare: massale selection.
Terroir
Limestone-clay, sand, flint, chalk soils (with lots of fossils). Average 15% slopes. 80 metres above sea level. Mix of aspects from north (exceptionally) for Mareuil (to capture the freshness of Pinot Meunier) to largely south-west through to south-east for the other sites. Average depth of soil 25-30cm above the chalk.
Viticulture
8 hectares conducted in ‘carefully considered’ viticulture and 1 hectare in bio-dynamism since 2007. 7 full-time employees work in the vineyard/cave. Debud twice so never need to practice vendanges en vert. Plough in the spring and autumn. Control the growth of grass (cut back when too vigorous). No herbicides. Have a large team of 40 harvesters for the manual harvest. Control the quality of harvesters’ work rigorously. Yields of 72 hectos per hectare in 2007.
Vinification
Use a pneumatic press. Allow juice to settle for 12 hours, no enzymes used. Natural, indigenous yeasts only for initial fermentation. Fermented 100% in enamel lined vats. The fermentation lasts between 1-2 months. Rack once when adds sulphur to prevent malo-lactic fermentation (in order to preserve freshness). The wines for Reflet are selected in May following vintage, kept in cuve for another year then introduced into a solera system (500 and 600ltr barrels) that was started in 1985. Once a year they bottle off 2/3 leaving the balance to blend with the next wines into the solera. Bottled off in June and spend 3 years sur latte. 24 g/l of sugar for the secondary fermentation. Disgorged by hand with a 6 g/l of dosage (old reserve wines and organic cane sugar).
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