Perseval-Farge


Perseval-Farge 'Les Goulats' Parcellaire Brut Nature |Blanc de Blancs |NV

Perseval-Farge

Perseval-Farge 'Les Goulats' Parcellaire Brut Nature

Blanc de Blancs NV

$189.95

- A rare wine using Arbanne, Fromenteau and Petit Meslier. Only 1087 bottles made 

- Sensational single-vineyard champagne made using the 'forgotten varieties'

Poached Salmon with fennel and chives with a side of gratin dauphinoise.

This is all coming from a single parcel in Chamery and is essentially a blend of 46% Chardonnay with 54% Arbanne, Petit Meslier and Fromenteau (Pinot gris). Harvested from the energetic and vibrant 2013 year with a little 2012 reserve wine. On the nose there is a stony, bitter lemon (almost tonic water like) character, followed by quince and a herbal-saline play. What a rush of flavours bounding through the mouth like a waterfall. A flow on effect from the quince, green pear and juicy citrus dance on the tongue. 

Established in 1808 in Chamery which is a Premier Cru in the main region of Montagne de Reims. Currently this 4-hectare estate is run by the 5th Generation Benoist and Isabelle Perseval. It was back in 1990 when they identified the 6 separate ‘Lieu-Dit’ or parcels that they use for blending across the range and keeping some for individual expressions. They use oak barrels for all or part of their vinifications and they are set in maintaining their heritage with the ‘older and lesser known varieties of Arbanne, Petit Meslier, Pinot Blanc and Pinot Gris.

Poached Salmon with fennel and chives with a side of gratin dauphinoise.

About the house

Established in 1808 in Chamery which is a Premier Cru in the main region of Montagne de Reims. Currently this 4-hectare estate is run by the 5th Generation Benoist and Isabelle Perseval. It was back in 1990 when they identified the 6 separate ‘Lieu-Dit’ or parcels that they use for blending across the range and keeping some for individual expressions. They use oak barrels for all or part of their vinifications and they are set in maintaining their heritage with the ‘older and lesser known varieties of Arbanne, Petit Meslier, Pinot Blanc and Pinot Gris.

Food suggestion

Poached Salmon with fennel and chives with a side of gratin dauphinoise.

Winemaking


Barrel-fermented Partial malo

Earth


Mineral

Foods


Toasty

Citrus Fruit


Citrus