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Joseph Perrier Cuvée Royale Brut NV

Original price £32.99 - Original price £197.94
Original price
£32.99 - £197.94
Current price £197.94

ABV 12%

Located in Châlons-en-Champagne this house is the only example of significant label brand champagne in this part of the region. Founded in 1825 then in 1880s bought by Paul Pithiot, it is still a family concern with the grandson Jean-Claude Fourman now at the head. The style of this champagne has a very particular character and is produced with unfailing consistency. This partly reflects the unusual construction of cellars on rather than under ground, and their situation below hillside woodland, which creates a humid local environment suited to the maturation of wine, The particular nature and aspect of the terroir gives rise to a purer more refined Chardonnay. The blend for this champagne is 35% Chardonnay, 35% Pinot Noir and 30% Pinot Meunier, with approximately 20% reserve wine (and dosage of 7g/l) grapes are sourced from Joseph Perrier vineyards in 20 villages in Cumières, Verneuil, Hautvillers and Domery.

Blend: 35% Chardonnay, 35% Pinot Noir and 30% Pinot Meunier, with around 20% reserve wine.
More than 20 different villages are used, based on our own vineyards in Cumières, Damery, Hautvillers and Verneuil. Aged: Average of 3 years.

A colour of pale yellow gold, intense with reflected tints of rich red-gold.

Delicate mousse, lively with small bubbles.

On the nose the aromas are fine delicate and complex, with notes of apple and pear suggesting the fruity style to come on the palate which has plenty of fresh attack, lots of life, and is yet supple, round and most refreshing on the finish.

The occasion
This champagne has a very open easy welcoming style; floral and fruity, most accessible to both experts and occasional drinkers. It is the perfect aperitif with a lovely balance between freshness and body, truly a champagne that can be consumed all through the day!

Store in the most stable environment available. Place in an ice bucket with ice and water for around 20 minutes before serving, best between 8-10 degrees C.