Pehu Simonet


Pehu Simonet Fins Lieux No. 2 Millésimé Grand Cru '13 |Blanc de Noirs |NV

Pehu Simonet

Pehu Simonet Fins Lieux No. 2 Millésimé Grand Cru '13

Blanc de Noirs NV

$145.00

- Fourth generation grower making outstanding champagne

- A vintage blanc de noirs fermented in oak and aged for 6 years

Crumbed Pork Cutlet with buttered green beans

Rated 95 points by Antonio Galloni from Vinous Media.

We were blown away with this brooding and unapologetically sublime champagne. Pehu-Simonet’s style has always incorporated two major characteristics: the wines are always made from 100-percent grand cru grapes, and they are always made without malolactic fermentation. His wines are surprisingly voluptuous in feel, with a plush texture and rich depth and the ripe vinosity of the fruit helps to counter the acidity, as does the measured dosage.

Technical details: Comes from a single plot called ‘Les Crayères des Voies de Reims’ which is based on Campanian chalk with clay. Blend of 60% in Barrique and 40% stainless steel and then aged 72 Months (6 years) on lees in bottle. Dosage, 1.5 g/L and only 2,500 bottles produced.

David Pehu is the fourth generation of his family to produce estate-bottled champagnes, and in his house you can see old Veuve Pehu labels from the early 20th century. His grandfather sold champagne under the Antonin Pehu label, and in the early 1970s his parents created Pehu-Simonet, with the introduction of vines from his mother’s side of the family. Pehu has been involved in the winemaking here since 1988, apart from a year in the army in 1989 and 1990, and he has been solely responsible for the cellar since 1995.

 

Crumbed Pork Cutlet with buttered green beans

About the house

David Pehu is the fourth generation of his family to produce estate-bottled champagnes, and in his house you can see old Veuve Pehu labels from the early 20th century. His grandfather sold champagne under the Antonin Pehu label, and in the early 1970s his parents created Pehu-Simonet, with the introduction of vines from his mother’s side of the family. Pehu has been involved in the winemaking here since 1988, apart from a year in the army in 1989 and 1990, and he has been solely responsible for the cellar since 1995.

 

Food pairing

Crumbed Pork Cutlet with buttered green beans

Descriptors & Texture


Vibrant Pinot Noir Dominant

Winemaking


Barrel-fermented Extra Brut Barrel-maturation Biodynamic Aged 6 Years on Lees

Earth


Mineral Chalky

Florals


Violet