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Champagne 1er Cru NV Brut Reserve de L’Hommée
  • 283. Champagne 1er Cru NV Brut Reserve de L’Hommée

    Roger Coulon

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

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    L'Hommée is a former agricultural measure used before the time of Napoleon equivalent to the surface of vines that a man could work in one day: one Hommée equals 3.33a (333m2). Réserve de l'Hommée is made with the domaine’s oldest parcels which were once measured in this way. This cuvee comes from the two Premier Cru Villages of Vrigny and Pargny les Reims. The Chardonnay has been aged in oak barrels for seven months whereas the PN and the PM have been aged in cuve. The malos are completed and the wine spent five years sur lattes. Here again, the mousse is very subtle with tiny bubbles. The nose brings notes of brioche, cherry, raspberry, spices and vanilla. The mouth is precise and balanced. Long and complex finish, with notes of citrus fruit and apple. The dosage of 6g/l is low enough to let the firm minerality sit in the foreground with the fruit playing a supporting role. For drinking now to 2020.

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Further details
Winemaker
Eric & Isabelle Coulon
Location
Vrigny, Coulommes la Montagne, Pargny les Reims
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 – 33% from the 2001 harvest. The reserve wine is aged in fut. No fining or filtration. Around 20g/l for the secondary fermentation. Minimum five years sur lattes, under cap, in subterranean cave. Extra brut dosage at 3g/l, with traditional champenois liqueur, reserve wine and cane sugar. Bottles stay in the cave for minimum of 6 months. Around 18,000 bottles produced.
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