Louise Brison


Louise Brison Brut Millésime Tendresse 2012 |Brut |2012

Louise Brison

Louise Brison Brut Millésime Tendresse 2012

Brut 2012

$124.95

- A 'vintage only' champagne producer, quite rare in Champagne

- True to it's origins, full-bodied, rich yet great freshness, this will impress

- Pair with Scallops, oysters and some mediterranean fare 

What we love about this wine is it’s pure character that speaks vividly of it’s terroir on the clay-limestone soils in the village of Noé-les-Mallets. Immersed in aromas white flower and yellow fruit is the unmistakable note of plasticine (UK term for Play doh) that immerses the senses. 

The palate is dry, tense and earthy at first and then with some air and time in the glass, the acidity starts to unfurl and establish itself on the centre of the tongue amplifying with each sip. Flavours of green apple, yellow grapefruit, quince emerge and a distinct dry ‘fino’ sherry vibe with it’s salty-briney sensation which we thoroughly enjoyed. 

We highly recommend this wine

Technical details: 100% Chardonnay, fermented in oak with partial malolactic fermentation and aged on lees for six years. The harvest was tricky at the beginning with lots of rain but ended sunny and warm so the high natural sugars and ripeness allowed this to be a Zero dosage or Brut Nature.

Champagne Louise Brison began as a small dream back in 1910 as Louise commenced work on her 14 acre plot in the south of the Champagne region (Noe Les Mallets in the Aube) with passion. The family tradition continues today under the inspired guidance of Grand Daughter, winemaker, Delphine Brulez. The estate has been farmed organically since 2012 and has an enviable elevation of 280 to 320 metres above sea level with South-South East facing vineyards planted with 70% Pinot Noir and 30% Chardonnay. 

The Maison is extremely unique in that they only produce Vintage Champagne, with Delphine the winemaker stating that “nature is their only master”. Each year the Maison craft the most beautiful and expressive champagnes they can from a single harvest. The wines are fermented and aged to start with in barrel then blended into bottle for secondary ferment aged for a minimum of 6 years and very low levels of dosage (often no addition of sugar at all) to realise the expression of the terroir sitting on Kimmeridgian clay. 

They say that to make a good vintage in a great year is child's play, but to make a great vintage every year is an art form. Not a truer word spoken. This is an impressive house with champagnes of poise and power. 

 

The house suggests to pair this with scallops and oysters which is perfectly fine. We think that anything briney and tart like ‘boquerones’ preserved white anchovies and a mediterranean style antipasto with green olives, preserved artichokes and mozzarella.

About the house

Champagne Louise Brison began as a small dream back in 1910 as Louise commenced work on her 14 acre plot in the south of the Champagne region (Noe Les Mallets in the Aube) with passion. The family tradition continues today under the inspired guidance of Grand Daughter, winemaker, Delphine Brulez. The estate has been farmed organically since 2012 and has an enviable elevation of 280 to 320 metres above sea level with South-South East facing vineyards planted with 70% Pinot Noir and 30% Chardonnay. 

The Maison is extremely unique in that they only produce Vintage Champagne, with Delphine the winemaker stating that “nature is their only master”. Each year the Maison craft the most beautiful and expressive champagnes they can from a single harvest. The wines are fermented and aged to start with in barrel then blended into bottle for secondary ferment aged for a minimum of 6 years and very low levels of dosage (often no addition of sugar at all) to realise the expression of the terroir sitting on Kimmeridgian clay. 

They say that to make a good vintage in a great year is child's play, but to make a great vintage every year is an art form. Not a truer word spoken. This is an impressive house with champagnes of poise and power. 

 

Food pairing

The house suggests to pair this with scallops and oysters which is perfectly fine. We think that anything briney and tart like ‘boquerones’ preserved white anchovies and a mediterranean style antipasto with green olives, preserved artichokes and mozzarella.

Descriptors & Texture


Chardonnay Dominant

Winemaking


Barrel-maturation Aged 6 Years on Lees

Orchard Fruit


Green Apple

Citrus Fruit


Grapefruit