Philipponnat
Champagne Reserve Perpetuelle Brut
| Denomination | AOC Champagne Reserve Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 66% Pinot Nero, 32% Chardonnay, 2% Pinot Meunier |
| Aging | Aged on the lees in the Maison's cellars at a constant temperature of 11°C for a minimum of three years; reserve wines aged in wood (barrels and vats) in a perpetual blend similar to the solera method. |
- Blend and style: Brut traditional method with 65-66% Pinot Noir, Chardonnay and Meunier
- Prestigious origin: First pressing from Grand Cru and Premier Cru vineyards around Mareuil-sur-Aÿ
- Perpetual blend: Solera-like method with 20–30% reserve wines aged in wood
- Sensory profile: Linden, toasted bread, red fruits, citrus and honey; biscuit finish
- Ageing and serving: At least 3 years on the lees, fine mousse, serve at 8–10°C
Description
What kind of wine it is
Champagne Philipponnat Reserve Perpetuelle Brut is a sparkling wine of marked elegance, crafted strictly using the Traditional Method. This blend combines Pinot Noir, Chardonnay and Pinot Meunier in a balance of strength and freshness. In the glass, it displays an intense golden colour with amber highlights and a fine, persistent perlage. On the nose, it offers hints of linden and toasted bread, which evolve into notes of red fruits, citrus and honey. On the palate, it stands out for its broad, fruity sip, with hints of currant and ripe grape, finishing with a fragrant note of biscuit and freshly baked bread.
Where it comes from
This wine is born in the heart of the Champagne region, from grapes sourced from the prestigious Grand Cru and Premier Cru vineyards located near Mareuil-sur-Aÿ. Production is based exclusively on the first pressing, in order to extract the purest part of the must and enhance the identity of the terroir. Philipponnat's approach highlights the area's pedoclimatic characteristics, ensuring a vibrant minerality that is the unmistakable hallmark of these renowned lands, guaranteeing stylistic consistency over time.
How it is produced
Vinification takes place in vats and wooden barrels to prevent premature oxidation of the musts. To preserve the palate's tension, some of the wines do not undergo malolactic fermentation. The blending is based on a perpetual method, similar to the solera system, in which the base is enriched with reserve wines aged in wood. This practice imparts depth and complexity while maintaining freshness. Finally, ageing on the lees in the cellar lasts for at least three years, stabilising the structure before the final Brut dosage.
History and Curiosities
Founded in 1522, Maison Philipponnat encapsulates centuries of tradition in this iconic Champagne. The cuvée is created from the first pressing of grapes sourced from the Grand and Premier Cru vineyards of Mareuil-sur-Aÿ and stands out for its exclusive perpetual blend. This solera method, introduced in 1946, enriches each vintage with fine reserve wines aged in wood. Thanks to a maturation on the lees for at least three years, the Champagne offers a sublime depth and a structured sip, while preserving a fresh and vibrant minerality.
Awards
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93/100
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.
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92/100
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.
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90/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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89/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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91/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
05 - 10 years
- Start up year: 1522
- Bottles produced: 600.000
- Hectares: 20
In 1696, Apvril’s descendants, who were often ‘Royal Mayors’ of Ay, registered the family coat of arms in the Armorial de France. Today, this same coat of arms adorns all the House’s bottles. The labels of Philipponnat, vineyard owners and wine merchants, were among the first to bear the signature of sparkling Champagnes as early as the mid-19th century. Read more
| Name | Philipponnat Champagne Reserve Perpetuelle Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 66% Pinot Nero, 32% Chardonnay, 2% Pinot Meunier |
| Country | France |
| Region | Champagne region |
| Vendor | Philipponnat |
| Story | History and Curiosities Founded in 1522, Maison Philipponnat encapsulates centuries of tradition in this iconic Champagne. The cuvée is created from the first pressing of grapes sourced from the Grand and Premier Cru vineyards of Mareuil-sur-Aÿ and stands out for its exclusive perpetual blend. This solera method, introduced in 1946, enriches each vintage with fine reserve wines aged in wood. Thanks to a maturation on the lees for at least three years, the Champagne offers a sublime depth and a structured sip, while preserving a fresh and vibrant minerality. |
| Origin | Around Mareuil-sur-Aÿ, in the heart of the Champagne region (France) |
| Harvest | Non-vintage (NV) |
| Production technique | Traditional method (solera-style perpetual blend) |
| Wine making | First pressing of grapes sourced from the heart of the Champagne region (mainly Grand Cru and Premier Cru around Mareuil-sur-Aÿ); traditional vinification in vats and wooden barrels, avoiding premature oxidation; 23% of the wines from the 2020 harvest without malolactic fermentation; perpetual blending (solera style) with reserve wines aged in wood and incorporated into the new harvest; ageing on the lees in the cellar for at least 3 years. |
| Aging | Aged on the lees in the Maison's cellars at a constant temperature of 11°C for a minimum of three years; reserve wines aged in wood (barrels and vats) in a perpetual blend similar to the solera method. |
| Residual sugar | 8.0 gr/L |
| Allergens | Contains sulphites |