Champagne Olivier Horiot
In the southern-most part of the Champagne region, the Côte des Bar in the Aube department, there is the town of Les Riceys, where the slopes are blessed with the portlandian formation of Kimmeridgian chalk, that same great material that is the foundation of the finest Chablis and Sancerre. Except here the idea was to plant Pinot Noir on these chalky slopes, do a long maceration, often using whole bunches, and then age it at least years before its release. Olivier Horiot took over the estate of his father Serge in 1999; though it bares his name due to inheritance, his wife Marie is essential to day-to-day operations and runs the cellar. They immediately started using organic and some biodynamic practices, as well as highlighting specific parcels in the effort of being more terroir-focused.
Olivier Horiot
Olivier Horiot Metisse Blancs et Noirs
Extra Brut
NV
Les Riceys
Club Price $99.75 (?)
{"id":1396093911149,"title":"Olivier Horiot Metisse Blancs et Noirs","handle":"olivier-horiot-metisse-blancs-et-noirs-extra-brut","description":"\u003cp\u003eWhat struck us about this cuvee is its richness coupled with freshness and the play between orchard and yellow fruit. The addition of pinot blanc elevates the wine and provides a minerality that is akin to a ‘stony’ or ‘earthy’ sensation. After the nose settled down, the fruit profile started to show some nashi pear, yellow grapefruit and spice. The palate remained uber dry and mouth puckeringly good..\u003c\/p\u003e\n\u003cp\u003e“Meticulous farming meets meticulous winemaking. Very much on the ripe side, with little oxidation, and just enough dosage to stop it from being hollow (2g\/l). Lots of zesty fruit aromas (cherry, white apricot, white raspberry) with a sprinkling of varietal spice from the PN (cinnamon dust, candied rhubarb and rose). Brioche-y autolysis notes are present, but ride behind the fruit. Likewise with the chalky minerality. Reminds me a lot of the Marie-Courtin cuvées that see some dosage. Great now, but could stand some time in the cellar for sure.”\u003c\/p\u003e\n\u003cp\u003e- \u003cem\u003eHead Sommelier, Aureole NYC \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e80% Pinot noir, 20% Pinot blanc with Organic and Biodynamic vineyard regime (although not certified). Base year is 2014 of which has spent 15 months in Oak barriques plus the addition of 20% reserve wine. Dosage is 2 g\/l and very low sulphur.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eVillages: En Barmont, Les Escharere, La Forêt. Les Prémalins \u0026amp; En Valingrain.\u003c\/p\u003e\n\u003ch2\u003eAbout the house\u003c\/h2\u003e\n\u003cp\u003eIn the southern-most part of the Champagne region, the Côte des Bar in the Aube department, there is the town of Les Riceys, where the slopes are blessed with the portlandian formation of Kimmeridgian chalk, that same great material that is the foundation of the finest Chablis and Sancerre. Except here the idea was to plant Pinot Noir on these chalky slopes, do a long maceration, often using whole bunches, and then age it at least years before its release.\u003c\/p\u003e\n\u003cp\u003eOlivier Horiot took over the estate of his father Serge in 1999; though it bares his name due to inheritance, his wife Marie is essential to day-to-day operations and runs the cellar. They immediately started using organic and some biodynamic practices, as well as highlighting specific parcels in the effort of being more terroir-focused.\u003c\/p\u003e\n\u003ch2\u003eFood pairing\u003c\/h2\u003e\n\u003cp\u003eAs it is high in Pinot noir and an Extra Brut in dryness, it would most likely pair well with game like Duck, Goose and Turkey via Roasting tray. Throw in some vegetables like Beetroot, pumpkin and butternut squash for added earthy appeal.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2018-10-31T20:09:38+11:00","created_at":"2018-08-16T20:39:56+10:00","vendor":"Olivier Horiot","type":"Extra Brut","tags":["Biodynamic","Club wines","Grower","New Arrival","Region: Les Riceys","spo-default","spo-disabled","Taste: Brioche","Taste: Chalky","Taste: Earthy","Taste: Fresh","Taste: Grapefruit","Taste: Nashi Pear","Taste: Pinot Noir Dominant","Taste: Spice","Taste: Stone","Year: NV"],"price":10500,"price_min":10500,"price_max":10500,"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":12949841510509,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"OLIVIER_METISSE_BDN","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Olivier Horiot Metisse Blancs et Noirs","public_title":null,"options":["Default Title"],"price":10500,"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\/Olivier-Horiot-Metisse-Champagne-Emperor.jpg?v=1534416001"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/Olivier-Horiot-Metisse-Champagne-Emperor.jpg?v=1534416001","options":["Title"],"media":[{"alt":null,"id":1120391757933,"position":1,"preview_image":{"aspect_ratio":0.5,"height":1080,"width":540,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/Olivier-Horiot-Metisse-Champagne-Emperor.jpg?v=1534416001"},"aspect_ratio":0.5,"height":1080,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1922\/1617\/products\/Olivier-Horiot-Metisse-Champagne-Emperor.jpg?v=1534416001","width":540}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eWhat struck us about this cuvee is its richness coupled with freshness and the play between orchard and yellow fruit. The addition of pinot blanc elevates the wine and provides a minerality that is akin to a ‘stony’ or ‘earthy’ sensation. After the nose settled down, the fruit profile started to show some nashi pear, yellow grapefruit and spice. The palate remained uber dry and mouth puckeringly good..\u003c\/p\u003e\n\u003cp\u003e“Meticulous farming meets meticulous winemaking. Very much on the ripe side, with little oxidation, and just enough dosage to stop it from being hollow (2g\/l). Lots of zesty fruit aromas (cherry, white apricot, white raspberry) with a sprinkling of varietal spice from the PN (cinnamon dust, candied rhubarb and rose). Brioche-y autolysis notes are present, but ride behind the fruit. Likewise with the chalky minerality. Reminds me a lot of the Marie-Courtin cuvées that see some dosage. Great now, but could stand some time in the cellar for sure.”\u003c\/p\u003e\n\u003cp\u003e- \u003cem\u003eHead Sommelier, Aureole NYC \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e80% Pinot noir, 20% Pinot blanc with Organic and Biodynamic vineyard regime (although not certified). Base year is 2014 of which has spent 15 months in Oak barriques plus the addition of 20% reserve wine. Dosage is 2 g\/l and very low sulphur.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eVillages: En Barmont, Les Escharere, La Forêt. Les Prémalins \u0026amp; En Valingrain.\u003c\/p\u003e\n\u003ch2\u003eAbout the house\u003c\/h2\u003e\n\u003cp\u003eIn the southern-most part of the Champagne region, the Côte des Bar in the Aube department, there is the town of Les Riceys, where the slopes are blessed with the portlandian formation of Kimmeridgian chalk, that same great material that is the foundation of the finest Chablis and Sancerre. Except here the idea was to plant Pinot Noir on these chalky slopes, do a long maceration, often using whole bunches, and then age it at least years before its release.\u003c\/p\u003e\n\u003cp\u003eOlivier Horiot took over the estate of his father Serge in 1999; though it bares his name due to inheritance, his wife Marie is essential to day-to-day operations and runs the cellar. They immediately started using organic and some biodynamic practices, as well as highlighting specific parcels in the effort of being more terroir-focused.\u003c\/p\u003e\n\u003ch2\u003eFood pairing\u003c\/h2\u003e\n\u003cp\u003eAs it is high in Pinot noir and an Extra Brut in dryness, it would most likely pair well with game like Duck, Goose and Turkey via Roasting tray. Throw in some vegetables like Beetroot, pumpkin and butternut squash for added earthy appeal.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}