Philipponnat


Philipponnat Cuvée 1522 Grand Cru Vintage '08 Extra Brut | Try the 2007 instead|Vintage|2008

Descriptors & Texture

Descriptors & Texture


Creamy Spicy Layered Textured

Winemaking

Winemaking


Barrel-fermented Extra Brut Barrel-maturation Aged 8 Years on Lees Partial Barrel-fermentation

Earth

Earth


Mineral Chalky

Foods

Foods


Peppery

Stone Fruit

Stone Fruit


Apricot

Herbs & Spices

Herbs & Spices


Spicy

Mareuil-Sur-Aÿ

Mareuil-Sur-Aÿ

What to expect


Once again its all class from this standout producer. On the nose, ripe yellow fruits marry harmoniously with soft chalky minerality. Next comes a wave of pastry notes which are very alluring and a direct result of increased ageing of the wine in the cellar.

We can't wait any longer, we need to dive in! The palate follows through on all the aromatic pleasures; silky smooth and striking the perfect balance between poise and power. This wine is all we want a vintage champagne to be - decadent, layered, mineral-driven, toasty and with exceptional length on the palate. We also like some of that spicy-chalky play on the finish. The 2008 vintage was one of the standout vintages of the decade and they are all but gone. Buy this cuvée now and keep some in the cellar for future years, you will thank us later. 

Technical details

For the breakdown, this is 58% pinot noir coming from the historic 'Le Leon' vineyard parcel in Aÿ and 42% chardonnay sourced from the grand cru site of Les Mesnil Sur Oger. The disgorgement was in March 2018 which means there has been a generous 8 years on lees with about 50% of the wine matured in barrel and NO malolactic fermentation to preserve the natural acids.

Regular Price $169.00

$169.99

Club Price $160.55 (?)

Descriptors & Texture

Descriptors & Texture


Creamy Spicy Layered Textured

Winemaking

Winemaking


Barrel-fermented Extra Brut Barrel-maturation Aged 8 Years on Lees Partial Barrel-fermentation

Earth

Earth


Mineral Chalky

Foods

Foods


Peppery

Stone Fruit

Stone Fruit


Apricot

Herbs & Spices

Herbs & Spices


Spicy

What to expect


Once again its all class from this standout producer. On the nose, ripe yellow fruits marry harmoniously with soft chalky minerality. Next comes a wave of pastry notes which are very alluring and a direct result of increased ageing of the wine in the cellar.

We can't wait any longer, we need to dive in! The palate follows through on all the aromatic pleasures; silky smooth and striking the perfect balance between poise and power. This wine is all we want a vintage champagne to be - decadent, layered, mineral-driven, toasty and with exceptional length on the palate. We also like some of that spicy-chalky play on the finish. The 2008 vintage was one of the standout vintages of the decade and they are all but gone. Buy this cuvée now and keep some in the cellar for future years, you will thank us later. 

Technical details

For the breakdown, this is 58% pinot noir coming from the historic 'Le Leon' vineyard parcel in Aÿ and 42% chardonnay sourced from the grand cru site of Les Mesnil Sur Oger. The disgorgement was in March 2018 which means there has been a generous 8 years on lees with about 50% of the wine matured in barrel and NO malolactic fermentation to preserve the natural acids.

Regular Price $169.00

About the house

About the house


Food suggestion

One of the most underrated champagnes in our humble opinion. Philipponnat is a house of outstanding quality from their entry level Royale Reserve Brut all the way through to their iconic Clos des Goisses Vintages. This premium producer picks fruit with maximum ripeness and focus on pinot noir fruit with power. All this ripeness is balanced with a long, cool fermentation and some wines being blocked from malo-lactic fermentation, whilst being fermented in oak barrels. Careful blending of base wines complete the work of art on non-vintage cuvees with approximately 30% of reserve wines being added. Reserve wines are aged in a perpetual Solera system with new wines being added to older wines every year, continuously adding more complexity and depth to young cuvees. 

Food suggestion


Some of our panel think this would be best served with Lemon and Garlic Butter Scallops linguini. Others think that Grilled Chicken with Mango & Papaya salad OR Spice Roasted Quail with Apricot and herbs like sage or thyme would bring out some of the stone fruit and mineral nature of this excellent cuvée.