Georges Remy


Georges Remy 'Les Quatre Terroirs' Premier Cru|Brut|NV

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


Barrel-fermented Extra Brut Barrel-maturation Organic

Foods

Foods


Toasty

Orchard Fruit

Orchard Fruit


Quince

Red Fruits

Red Fruits


Strawberry

Herbs & Spices

Herbs & Spices


Spice

Bouzy

Bouzy

What to expect


- Solid non-vintage champagne made at the highest level.

- Organic producer with the utmost attention to detail

- Pair with well-crafted Iberico ham with Buffalo Mozzarella and some Bruschetta. Keeping it simple is sometimes best

If you love wine, then you’ll love this. Why? Because it has a vinous nature that we love, filled with ripe red fruit and a herbal-aniseed twist that makes this enticing.

The palate leads into a powerful stride with rich, decadent and almost a silky texture. We love the phenolics (chew or tannin if you like) that are a result of the pinot noir plus some minerality peering through from the Bouzy fruit.

Think summer strawberry, quince with pastry notes trickling through to a very pleasing finish. Moreish is the word. It is made up of 65% pinot noir and 35% chardonnay from both Premier and Grand Cru fruit across Bouzy, Ambonnay, Louvois and Tauxieres.

It is a non-vintage champagne with 60% coming from the 2014 harvest and 40% from the 2015 harvest. Barrel fermentation was the choice here and an Extra Brut dosage of just 3.5 g/l. Limited production to just 1,642 bottles worldwide.

On sale

$114.99

Club Price $108.30 (?)

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


Barrel-fermented Extra Brut Barrel-maturation Organic

Foods

Foods


Toasty

Orchard Fruit

Orchard Fruit


Quince

Red Fruits

Red Fruits


Strawberry

Herbs & Spices

Herbs & Spices


Spice

What to expect


- Solid non-vintage champagne made at the highest level.

- Organic producer with the utmost attention to detail

- Pair with well-crafted Iberico ham with Buffalo Mozzarella and some Bruschetta. Keeping it simple is sometimes best

If you love wine, then you’ll love this. Why? Because it has a vinous nature that we love, filled with ripe red fruit and a herbal-aniseed twist that makes this enticing.

The palate leads into a powerful stride with rich, decadent and almost a silky texture. We love the phenolics (chew or tannin if you like) that are a result of the pinot noir plus some minerality peering through from the Bouzy fruit.

Think summer strawberry, quince with pastry notes trickling through to a very pleasing finish. Moreish is the word. It is made up of 65% pinot noir and 35% chardonnay from both Premier and Grand Cru fruit across Bouzy, Ambonnay, Louvois and Tauxieres.

It is a non-vintage champagne with 60% coming from the 2014 harvest and 40% from the 2015 harvest. Barrel fermentation was the choice here and an Extra Brut dosage of just 3.5 g/l. Limited production to just 1,642 bottles worldwide.

About the house

About the house


Food suggestion

Georges Remy is a third generation grower who started his venture into winemaking as a red winemaker in Bordeaux. When he came back to his home in Bouzy, it was only natural that he start-out making Bouzy Rouge (a still red wine made entirely from pinot noir). These wines are excellent and have been listed in a two Michelin Starred restaurant in Reims – L’Assiette Champenois. The family have been involved in grape growing since 1829 however the first wines weren’t produced until 1950. Much like many of the growers of the time, they decided to sell to the Negociants as this was the easiest way to make a return. Georges first harvest under his control was in 2011 and the wines started to appear around the world in 2014. He was encouraged by other growers in the region such as Pierre Paillard and Benoit Lahaye to turn his hand to champagne production and we are certainly glad he did. All of his wines are organically farmed and he has been using biodynamic preparations as well across their 4.6 hectares of vineyards. Georges is releasing some really exciting wines and we watching his progress with a keen eye.  

Food suggestion


As this has some great body, vinosity and structure, we would opt for some well-crafted Iberico ham with Buffalo Mozzarella and some Bruschetta. Keeping it simple is sometimes best