Champagne le Cépage Grand Cru Champagne Adrien Renoir

Straight from Verzy, one of the Montagne de Reims' finest Grand Cru villages, this is Pinot Noir at its purest. Adrien Renoir took over the family plots and works them with real care — low yields, old vines, and a gentle hand in the cellar. Fermentation in a mix of tanks and barrels, minimal dosage, and plenty of time on lees give you a Champagne with proper depth: red berries, toasted brioche, a chalky mineral snap and a finish that lingers. Precise, vinous and seriously food-friendly. Pour it with roast poultry or aged cheese, or simply enjoy it on its own.
52.36 € incl tax

-5% for 6 identical bottles

3 in stock

Champagne Le Cépage Grand Cru — Champagne Adrien Renoir

Wine name: Le Cépage Grand Cru, Champagne Adrien Renoir

Vintage: Non-vintage, built on a single base year completed with a small share of reserve wines

Producer: Champagne Adrien Renoir, grower-producer based in Verzy, Montagne de Reims

Grape varieties: 100% Pinot Noir, sourced from Grand Cru parcels in Verzy and Verzenay

Region: Champagne, Montagne de Reims, France

Appellation: Champagne AOC, Grand Cru

Vinification method: Whole-bunch pressing, fermentation partly in stainless steel and partly in used oak barrels, full malolactic fermentation, ageing on lees for around 24 to 30 months, traditional method with second fermentation in bottle, low dosage in the extra brut to brut range

Maceration: None, direct pressing of whole bunches to obtain a white wine from black grapes

Colour: Bright pale gold with faint copper glints, fine and persistent bubbles

Bouquet: Ripe yellow pear, white peach and blood orange zest, with brioche, toasted hazelnut and a chalky, smoky touch

Palate: Full and vinous attack, creamy mousse, flesh of red apple and stone fruit carried by a saline, mineral backbone and a long chalky finish

Alcohol content: 12.5% vol.

Soils: Belemnite chalk subsoil with thin clay-limestone topsoil on the eastern slopes of the Montagne de Reims

Farming: Sustainable viticulture, no herbicides, soils worked by plough, grass cover between rows, hand harvesting

Ageing potential: 5 to 10 years from purchase, depending on cellar conditions

Food pairings: Poultry with cream sauce, veal, roasted langoustines, matured Comté, mushroom risotto, grilled turbot

Serving temperature: 10 to 12 °C