Miniere F&R
Influence Brut
| Denomination | AOC Champagne Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 40% Pinot Meunier, 35% Pinot Nero, 25% Chardonnay |
| Aging | Aged in bottle for 7 years on the lees; vinification and maturation in barrels for 8 months on the lees; cellaring for 3 years; disgorgement more than 6 months before release. |
- Traditional method in oak: 8 months in wooden barrels, then 3 years of ageing on the lees in the cellar
- Blend and format: Pinot Meunier, Pinot Noir, Chardonnay; 0.75 l bottle, 12% alcohol
- Complex aromas: floral and fruity notes, citrus, butter, vanilla and toasted nuances
- Tasting and bubbles: fresh and rounded flavour, lively and vinous character; fine and long-lasting perlage
- Dosage and awards: 2.5 g/l of sugar; 93 points Parker and Suckling, 92 Vinous, 91 Decanter
Description
What kind of wine it is
The Champagne Influence Brut from the Miniere F&R winery is crafted from a refined blend of Pinot Meunier, Pinot Noir and Chardonnay. Produced according to the principles of the Traditional Method, it stands out for its aromatic profile, where clear floral and fruity notes emerge, enhanced by citrus nuances, hints of butter and delicate toasted aromas. On the palate, it offers a fresh and direct sip, with a vinous and rounded texture reminiscent of yellow fruits. Its well-balanced tension accompanies a long and persistent finish.
Where it comes from
This cuvée expresses the identity of the Hermonville area, a region of great vocation located within the renowned Champagne region. The grapes come from specific plots such as Les Couturelles, Les Fosselles and Les Fontenelles, characterised by silty-clay and sandy soils resting on a base of lacustrine limestone. This particular soil composition ensures the vines have an ideal balance, giving the wine a precise structure, a clear mineral depth and a vibrant finish.
How it is produced
Production follows a rigorous vinification process that excludes malolactic fermentation to preserve its fragrance. A key stage is ageing in oak barrels for eight months on the lees, an essential process to impart structure. Subsequently, maturation continues in the cellar for three years before disgorgement, which takes place at least six months before release. The Brut dosage, carefully managed, supports the wine's natural profile, enhancing a fine and persistent perlage that enriches the tasting experience.
History and Curiosities
Founded in 1919 by Alfred Minière, the Maison Miniere F&R has its roots in the unique terroir of Hermonville. Taken over in 2005 by the new generation of the family, the company now enhances its heritage through oak barrel vinification, a technique that imparts remarkable complexity and longevity to the wine. The cuvée Influence, ambassador of this excellence, matures for three years in the cellar without undergoing malolactic fermentation. Thanks to a low dosage of 2.5 g/L, this Champagne offers a perfect balance between vibrant tension and elegance.
Awards
-
91/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1919
- Hectares: 8
The estate has grown extensively over the years.
After completing our winemaking studies and several years of professional experience, we took over the estate in 2005 and decided to produce our own wines in oak barrels so as to promote the values of our exceptional heritage.
With almost 8Ha of land, our vineyards are primarily located in Hermonville, whose magnificent, south-east facing hillsides are flooded with sunshine.
The upper hills are covered in sand-loam soil while the lower areas are loam, clay and sand. These well-draining soils contain high levels of minerals which force roots downwards to feed the vines deep within the soil and saturate the sap with mineral elements. Read more
| Name | Miniere F&R Champagne Influence Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 40% Pinot Meunier, 35% Pinot Nero, 25% Chardonnay |
| Country | France |
| Region | Champagne region |
| Vendor | Miniere F&R |
| Story | History and Curiosities Founded in 1919 by Alfred Minière, the Maison Miniere F&R has its roots in the unique terroir of Hermonville. Taken over in 2005 by the new generation of the family, the company now enhances its heritage through oak barrel vinification, a technique that imparts remarkable complexity and longevity to the wine. The cuvée Influence, ambassador of this excellence, matures for three years in the cellar without undergoing malolactic fermentation. Thanks to a low dosage of 2.5 g/L, this Champagne offers a perfect balance between vibrant tension and elegance. |
| Origin | Hermonville (France) |
| Soil composition | Silty-clayey-sandy on lacustrine limestone |
| Fermentation | 7 years on the lees |
| Production technique | Traditional method with secondary fermentation in the bottle on the lees; vinification and ageing in oak barrels |
| Wine making | Traditional method with secondary fermentation in the bottle on the lees; vinification and ageing in barrels for 8 months on the lees (30% barrels <4 years old, 70% barrels ≥5 years old); no malolactic fermentation; ageing in the cellar for 3 years and disgorgement more than 6 months before release. |
| Aging | Aged in bottle for 7 years on the lees; vinification and maturation in barrels for 8 months on the lees; cellaring for 3 years; disgorgement more than 6 months before release. |
| Residual sugar | 2.5 gr/L |
| Allergens | Contains sulphites |