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We invite you to explore Emperor Champagne's entire range of French Champagne, Champagne glasses and champagne accessories. We stock well-known champagne brands, like Veuve Clicquot and Bollinger, through to artisinal producers like Pierre Paillard and Egly Ouriet. Plus we have some Emperor exclusive champagnes that offer excellent drinking and value, such as Charles Collin and De Sousa.
Region: Damery
Alexandre Filaine
Alexandre Filaine 'DMY'
Extra Brut
NV
Damery
Club Price $129.20 (?)
{"id":4594511315053,"title":"Alexandre Filaine 'DMY'","handle":"alexandre-filaine-dmy","description":"\u003cp\u003e- Uber rare production with only 4,000 bottles total \u003c\/p\u003e\n\u003cp\u003e- Aged under cork with mostly pinot noir - similar to Bollinger in style, with a grower touch \u003c\/p\u003e\n\u003cp\u003e- Pair with Seared Tuna Tataki with sesame, ginger and lime\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat to expect \u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e‘DMY’ uses the same grape variety and blend as Filaine’s Cuvée Speciale with an extra two years on the lees and aged under cork, rather than capsule. This provides a more mature character to the wine due to the slow ingress of oxygen.\u003c\/p\u003e\n\u003cp\u003eThe current disgorgement is rich, broad, and sapid, with an exceptional balance between red fruits, citrus notes, and powerfully mineral structure and spice. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical details: \u003c\/strong\u003ePinot Noir 45%, Chardonnay 30%, Meunier 25%, aged under cork for 4-5 years and dosage is extra brut.\u003c\/p\u003e\n\u003ch2\u003eAbout the house\u003c\/h2\u003e\n\u003cp\u003eFabrice Gass has a day job, working in the cellars at \u003ca title=\"Champagne Bollinger\" href=\"https:\/\/emperorchampagne.com.au\/collections\/bollinger\"\u003eBollinger\u003c\/a\u003e, but in his spare time he produces a little wine at his own estate in Damery, selling it under the label Alexandre Filaine. To say that Gass works artisanally is an understatement: his methods are essentially those used a hundred years ago, and visiting his small winery on the rue Poincaré is practically like stepping into a time machine.\u003cbr\u003e\u003cbr\u003eGass owns just one hectare of vines, divided between seven parcels and all farmed organically. He plants all three varieties: while meunier is the predominant grape in this sector of the Vallée de la Marne, it represents a minority in Gass’s vineyards, as he favors pinot noir for its greater ageability.\u003cbr\u003e\u003cbr\u003eHe presses his grapes in a traditional vertical press, and after a \u003ci\u003edébourbage\u003c\/i\u003e in old, enameled steel tanks, the must goes into barrels for native-yeast fermentation. His barrels, formerly used at Bollinger, date from 1937, and while they were rejected by the house for being too old, Gass thinks they’re perfect. “I’m not only aging wine in barrel,” he says, “I’m putting grape juice in these barrels to ferment, and they ferment new wine every year. So the older the barrels, the better they are.” It’s not only the barrels that are old, either: Gass does all of his racking and other winery operations by hand, and the tools that he uses are as ancient as his barrels are, making his cellar seem almost like a museum, albeit a fully functioning one.\u003cbr\u003e\u003cbr\u003eIn keeping with historical tradition, Gass’s wines don’t go through malolactic, and their acidities can be notably high by modern standards. However, he doesn’t see this as a problem, due to his winemaking methods. “The old barrels round out the wine and balance the acidity,” he says. “On paper, a wine with this sort of acidity is supposed to be undrinkable, but my wines are fine.” The wines eventually see a light isinglass fining, but they undergo no filtration, cold-stabilization or any other operation before bottling. Peter Liem\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eFood Suggestion\u003c\/h2\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eAs we have barrel fermentation and cork ageing \u003c\/span\u003e\u003cspan\u003eproviding a deeper flavour profile with body, we would \u003c\/span\u003e\u003cspan\u003esuggest some Seared Tuna Tataki (still pink in the middle) with sesame, ginger and lime. This would set off \u003c\/span\u003e\u003cspan\u003ethe flavours in the DMY nicely. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n","published_at":"2020-04-27T11:00:29+10:00","created_at":"2020-04-27T14:56:45+10:00","vendor":"Alexandre Filaine","type":"Extra Brut","tags":["$100-200","Grower","New Arrival","Organic","Region: Damery","Taste: Barrel-fermented","Taste: Barrel-maturation","Taste: Mineral","Taste: Pinot Noir Dominant","Taste: Spice","Taste: Texture","Taste: Toasty","Year: NV"],"price":13695,"price_min":13695,"price_max":13695,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32322763980909,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"ALEX_FIL_DMY","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Alexandre Filaine 'DMY'","public_title":null,"options":["Default Title"],"price":13695,"weight":1500,"compare_at_price":null,"inventory_quantity":1,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/Alexandre-Filaine-DMY-emperor-champagne.jpg?v=1598406047"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/Alexandre-Filaine-DMY-emperor-champagne.jpg?v=1598406047","options":["Title"],"media":[{"alt":"Alexandre-Filaine-DMY-emperor-champagne","id":6871973757037,"position":1,"preview_image":{"aspect_ratio":0.36,"height":1500,"width":540,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/Alexandre-Filaine-DMY-emperor-champagne.jpg?v=1587964388"},"aspect_ratio":0.36,"height":1500,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/Alexandre-Filaine-DMY-emperor-champagne.jpg?v=1587964388","width":540}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e- Uber rare production with only 4,000 bottles total \u003c\/p\u003e\n\u003cp\u003e- Aged under cork with mostly pinot noir - similar to Bollinger in style, with a grower touch \u003c\/p\u003e\n\u003cp\u003e- Pair with Seared Tuna Tataki with sesame, ginger and lime\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat to expect \u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e‘DMY’ uses the same grape variety and blend as Filaine’s Cuvée Speciale with an extra two years on the lees and aged under cork, rather than capsule. This provides a more mature character to the wine due to the slow ingress of oxygen.\u003c\/p\u003e\n\u003cp\u003eThe current disgorgement is rich, broad, and sapid, with an exceptional balance between red fruits, citrus notes, and powerfully mineral structure and spice. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical details: \u003c\/strong\u003ePinot Noir 45%, Chardonnay 30%, Meunier 25%, aged under cork for 4-5 years and dosage is extra brut.\u003c\/p\u003e\n\u003ch2\u003eAbout the house\u003c\/h2\u003e\n\u003cp\u003eFabrice Gass has a day job, working in the cellars at \u003ca title=\"Champagne Bollinger\" href=\"https:\/\/emperorchampagne.com.au\/collections\/bollinger\"\u003eBollinger\u003c\/a\u003e, but in his spare time he produces a little wine at his own estate in Damery, selling it under the label Alexandre Filaine. To say that Gass works artisanally is an understatement: his methods are essentially those used a hundred years ago, and visiting his small winery on the rue Poincaré is practically like stepping into a time machine.\u003cbr\u003e\u003cbr\u003eGass owns just one hectare of vines, divided between seven parcels and all farmed organically. He plants all three varieties: while meunier is the predominant grape in this sector of the Vallée de la Marne, it represents a minority in Gass’s vineyards, as he favors pinot noir for its greater ageability.\u003cbr\u003e\u003cbr\u003eHe presses his grapes in a traditional vertical press, and after a \u003ci\u003edébourbage\u003c\/i\u003e in old, enameled steel tanks, the must goes into barrels for native-yeast fermentation. His barrels, formerly used at Bollinger, date from 1937, and while they were rejected by the house for being too old, Gass thinks they’re perfect. “I’m not only aging wine in barrel,” he says, “I’m putting grape juice in these barrels to ferment, and they ferment new wine every year. So the older the barrels, the better they are.” It’s not only the barrels that are old, either: Gass does all of his racking and other winery operations by hand, and the tools that he uses are as ancient as his barrels are, making his cellar seem almost like a museum, albeit a fully functioning one.\u003cbr\u003e\u003cbr\u003eIn keeping with historical tradition, Gass’s wines don’t go through malolactic, and their acidities can be notably high by modern standards. However, he doesn’t see this as a problem, due to his winemaking methods. “The old barrels round out the wine and balance the acidity,” he says. “On paper, a wine with this sort of acidity is supposed to be undrinkable, but my wines are fine.” The wines eventually see a light isinglass fining, but they undergo no filtration, cold-stabilization or any other operation before bottling. Peter Liem\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eFood Suggestion\u003c\/h2\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eAs we have barrel fermentation and cork ageing \u003c\/span\u003e\u003cspan\u003eproviding a deeper flavour profile with body, we would \u003c\/span\u003e\u003cspan\u003esuggest some Seared Tuna Tataki (still pink in the middle) with sesame, ginger and lime. This would set off \u003c\/span\u003e\u003cspan\u003ethe flavours in the DMY nicely. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n"}