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Champagne 1er Cru NV Brut Herie Hodie
  • 282. Champagne 1er Cru NV Brut Herie Hodie

    Roger Coulon

    40% Pinot Meunier, 35% Pinot Noir, 35% Chardonnay. (12.5% alc.)

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    The cuvee Heri Hodie comes from the vineyards of Vrigny, Pargny and Coulommes, all Premier Cru Villages of the Montagne de Reims. All grapes have been aged in cuve, the malolactic fermentation is completed and the wine spent three years sur lattes. The majority of Meunier gives the perfect combination between fruity notes, strength and lightness.It has a very delicate but creamy mousse with fine bubbles. Very expressive on the nose, with candied fruits notes. Nicely balanced, with toasted notes, apricot and pear, this is a real crowd pleaser. The dosage of 6g/l is perfectly suiting the juice and the finish is evolving into spicy notes, typical from the Meunier. For drinking now to 2019.

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Further details
Winemaker
Eric & Isabelle Coulon
Location
Vrigny, Coulommes la Montagne, Villers Allerand
Size of domaine
Varies depending on the year
Grape
Rootstock and massale selection from multiple origins, over 8 generations. Clones used that give limited yields. Vines are between 20 to 50 years old. Limited intervention regarding training the vines. Planted at 8,500 vines per hectare.
Terroir
Thanetian geology. 150 – 230m above sea level. Moderate slopes 5 to 15˚ with an east aspect. Soil is around 15m depth.
Viticulture
Severe debudding and pruning to limit yield. Green harvesting is not practiced, preferring to carry out debudding before any grapes develop. The soil is raked and hoed by machinery. Green cover is maintained on the soil throughout the year. Thinning out of the leaves if needed. Aeration of the vegetation to combat oidium and mildew, limited use of copper, sometimes use of plant tisane preparation, and sulphur against oidium. No chemical treatments, sexual confusion used against insect pests (organic treatment). No chemical fertilisers, organic fertilisers sometimes used. Hand harvest and sorting directly in the vineyard. Yields of between 7000 and 10,000kg per hectare. They are passionate about their complex work in the vineyard; daily observation and analysis is key to success.
Vinification
Pneumatic press. Short settling phase to keep a maximum of material and phenolic composition. Stainless steel cuve and wood for fermentation. Indigenous yeasts. Chaptalisation is rare. Fermentation at ambient temperature 20-24˚C. Small amount of grape must used. Malolactic naturally happens in spring. Elevage in barrels (futs, champenois and bourguignon style) and cuve, on the lees. 10 months from harvest to bottling. Some reserve wine is used from the solera reserve, the reserve wine is aged in fut. No fining or filtration. Around 20g/l for the secondary fermentation. Minimum three years sur lattes, under cap, in subterranean cave. Extra brut dosage, with traditional champenois liqueur, reserve wine and cane sugar. Bottles stay in the cave for minimum of 6 months. Around 35,000 bottles produced.
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