De Sousa

De Sousa 3A (Aÿ, Ambonnay & Avize) |Extra Brut |NV

De Sousa

De Sousa 3A (Aÿ, Ambonnay & Avize)

Extra Brut NV

$139.95

- Biodynamic, organic producer carving out textural and powerful wines

- Made using a rare co-fermentation method which creates a luscious texture

- When pairing with a wine of this power, vinosity and energy, you can play in many different arenas of flavour. We love Mexican and think that this could handle a Chicken Mole Poblano with Green Coriander rice. 

We are proud to have this wine in our midst. What does it mean to co-ferment?

Don't champagne producers do that anyway? Well, the answer is no. Most producers keep every parcel separate and here we see Erick De Sousa, showing his character and fermenting both chardonnay and pinot noir (50:50) to create something truly unique.

He also ferments the wine in a mixture of stainless steel and oak. The only other producer we know that does this is Geoffroy with his 'Blanc de Rose' (also on Emperor).

The style is ripe, spicy and powerful yet mineral and fresh with many layers waiting to reveal a vinous and yellow fruit driven appeal that we cannot get enough of. This is most certainly a wine before it is a champagne and so give it time in the glass. The dialogue will be rewarding!

Base vintage: 2015 Bottled: 04/05/16 Disgorged: January 2019 Dosage: 5 g/L

Club Price $132.95 (?) ?

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The De Sousa family are based in the Grand Cru village of Avize in the Côte Des Blancs. Father and Vigneron Erick De Sousa has a Portuguese background and practices Biodynamic viticulture. The family runs just over 9 hectares, most of which in Avize but also in the Montagne de Reims and Ambonnay, also a small vineyard in the Marne Valley - Mardeuil. The main characteristics of De Sousa Champagne are; *'Vieilles Vignes' or old-vine viticulture.

The vineyards organically farmed and are ploughed traditionally by horse. Some of the oldest vines go back to the early 1930's. Full malolactic fermentation is used, with extended lees ageing and ageing of reserve wines in barrel.

Ericks' winemaking philosophy supports later ripening which allows the vines to benefit from the mineral-rich soils. This interaction enables the champagne to develop a palate profile that has abundance and purity and in our view, a remarkable length and finish compared to many other champagnes.  

2015 base vintage. 50% Avize chardonnay, 25% Aÿ pinot, 25% Ambonnay pinot, all co-fermented, half in barrels, half in tanks; average vine age 25–30 years; 20% reserves; 5g/L dosage

2014 vintage review - 92/100

"The trend in Champagne is towards keeping parcels separate to increase definition, but De Sousa has boldly co-fermented to create a profoundly seamless union of chardonnay and pinot noir from three of Champagne’s most distinctive villages. 

At once crunchy and succulent, it’s led by the red apple fruit of pinot noir and the grapefruit tang of chardonnay, with biscuity character and creamy texture contributed by lees age. The mood of 3A swings dramatically according to its base vintage, and 2014 lacks the purity and poise of 2012 and 2013, instead concluding with some coffee bean and dusty dryness, reflecting its lesser season. The salty minerality and harmonious acid balance of Avize triumph, lingering long on the finish."

Tyson Stelzer - The Champagne Guide 2020-2021

About the House

The De Sousa family are based in the Grand Cru village of Avize in the Côte Des Blancs. Father and Vigneron Erick De Sousa has a Portuguese background and practices Biodynamic viticulture. The family runs just over 9 hectares, most of which in Avize but also in the Montagne de Reims and Ambonnay, also a small vineyard in the Marne Valley - Mardeuil. The main characteristics of De Sousa Champagne are; *'Vieilles Vignes' or old-vine viticulture.

The vineyards organically farmed and are ploughed traditionally by horse. Some of the oldest vines go back to the early 1930's. Full malolactic fermentation is used, with extended lees ageing and ageing of reserve wines in barrel.

Ericks' winemaking philosophy supports later ripening which allows the vines to benefit from the mineral-rich soils. This interaction enables the champagne to develop a palate profile that has abundance and purity and in our view, a remarkable length and finish compared to many other champagnes.  

Review

2014 vintage review - 92/100

"The trend in Champagne is towards keeping parcels separate to increase definition, but De Sousa has boldly co-fermented to create a profoundly seamless union of chardonnay and pinot noir from three of Champagne’s most distinctive villages. 

At once crunchy and succulent, it’s led by the red apple fruit of pinot noir and the grapefruit tang of chardonnay, with biscuity character and creamy texture contributed by lees age. The mood of 3A swings dramatically according to its base vintage, and 2014 lacks the purity and poise of 2012 and 2013, instead concluding with some coffee bean and dusty dryness, reflecting its lesser season. The salty minerality and harmonious acid balance of Avize triumph, lingering long on the finish."

Tyson Stelzer - The Champagne Guide 2020-2021

Technical Details

2015 base vintage. 50% Avize chardonnay, 25% Aÿ pinot, 25% Ambonnay pinot, all co-fermented, half in barrels, half in tanks; average vine age 25–30 years; 20% reserves; 5g/L dosage

Winemaking

Barrel-fermented Biodynamic

Earth

Mineral

Stone Fruit

Black Cherry Plum

Tropical Fruit

Yellow Fruit

Red Fruits

Strawberry

Herbs & Spices

Spice