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Dehours & Fils Les Vignes de la Vallée

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This has great minerality as do all the wines from this producer but in comparison to the Grande reserve the aroma and palate exhibit notes of warm butter on fresh toast with the addition of young almonds, honeycomb and fresh fig.

Regular price $135.00
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Club Member Price: $128.25

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Frequently purchased together...

- Specialist Marne Valley producer using organic treatments in his vineyards

- A great introduction to grower champagne at a reasonable price

- Pair with Jabogo Ham (see food suggestion below)

Another Meunier-dominant wine from Dehours with 75% Meunier, 19% Chardonnay, 6% Pinot Noir.

Like the Grande Reserve, this has 22% reserve wine from a Solera started by Jerome in 1998 and has aged for 4 years on lees.

This has great minerality as do all the wines from this producer but in comparison to the Grande reserve the aroma and palate exhibit notes of warm butter on fresh toast with the addition of young almonds, honeycomb and fresh fig.

We are excited to introduce this all-new producer to Australia. The Dehours’ Estate makes wines from the family vineyards, following methods of production that respect biodiversity and maximise terroir expression. An example would be, working the soil and allowing grass to grow between the vines. The wines are aged on lees and clarified by natural settling without filtration or fining. Producer Jerome Dehours is a member of the 'Les Artisans du Champagne', which brings together high quality, mostly single estate champagne producers for an annual tasting. Dehours is one of Champagne’s most exciting estates making stylish and expertly crafted wines with a careful approach and excellent quality. We believe there is real creativity and attention to detail in his winemaking for him to develop the complexity from the blending of solera methods with the combined drive to show what Pinot Meunier and single vineyards in the Marne Valley can produce.

Like the Grande Reserve, this has 22% reserve wine from a Solera started by Jerome in 1998 and has aged for 4 years on lees.

Most of the foodies out there have heard of Iberico Ham from Spain. The pigs are fed a diet of acorns to develop rich, oily, nutty flavours in the meat. Jerome suggests one better than that which is Jabogo Ham and is arguably the most expensive Ham in the world. Other likely food friends are Foie Gras (in a Patê form that has been seasoned with some port or black pepper), Russian Oscietra Caviar, Mature Comte Cheese and perhaps a truffled pasta dish. Take your pick and treat yourself.