View Order
Call Us 0117 921 1770
Email Us enquiries@vinetrail.co.uk

In this section

Champagne AC NV Brut, Réserve
Key to symbols
  • White
  • Red
  • Rosé
  •  
  • White/Red Sweet
  • 293. Champagne AC NV Brut, Réserve

    Bérèche & Fils

    35% Chardonnay, 35% Pinot Meunier, 30% Pinot Noir (12% alc.)

    Log in to view prices

    Based on the 2014 vintage and with 20% initial ageing in barrels, this champagne, which reflects all the terroirs of the domaine, has 30% reserve wine from the previous two vintages and a dosage of 7g/l. It has superb balance, ripe, clear-cut fruit, good texture and vinosity, with a touch of saline minerality. A style that Jancis Robinson finds ‘as perfumed as Riesling, no higher praise.’ For drinking now to 2019.

Share this
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
35% Chardonnay, 35% Pinot Meunier, 30% Pinot Noir. 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. 85% of the wine is vinified in enamel lined vats and 15% in 4 to 5 year old barrels. The fermentation lasts between 1-2 months. Racked once and add sulphur to prevent malo-lactic fermentation (in order to preserve freshness). The wine aged in oak is unfiltered; the wines aged in cuve are filtered by cellulose plaques. Bottled off in June after 9 months. 30% of the wine comes from the 2 preceding vintages. 18 month sur latte, under cap. 24 g/l for the secondary fermentation. 9 g/l of dosage (made of old reserve wines and organic cane sugar). Kept for 3 months in cave before release.
Related links
  • None available.