Piper Heidsieck Champagne France

Florens-Louis Heidsieck was the son of a Lutheran minister from Westphalia.

He moved to Reims to be a cloth merchant, and discovered wine-making there. He started making his own in 1780, and since he was neither a viticulturist nor native from Reims, he showed talent and worked hard at his new-found profession.He founded his own House on 16 July 1785. He had already become an expert at his art, and even dedicated one of his wines to Queen Marie-Antoinette. He was granted the honor of presenting it to Her Majesty in person.

Taittinger Champagne France

In that early part of the 18th century, 4 Benedictine abbeys in Reims owned the best vineyards in the Champagne region. The monks cultivated the vines and pressed the harvest to produce the first sparkling wines which they either sold themselves.

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Champagne Bollinger from Herve Pennequin

Champagne Bollinger from Herve Pennequin - issued January 2006 from TASTEDONLINE

Bollinger is one of my favorite Champagne Houses, since a friend of mine, Didier Laurent, helped me to understand it better, back in 1990, when I was working in Champagne as a sommelier. On January 13th, 2006, my friends and I found a little time between our marathon Champagne tastings and the perspective of a fine dinner at the “Assiette Champenoise”.

We were staying at the “Hotel Casteljeanson” ANTHONY VERIFIE NOM EXACT, in Ay and decided to taste MORE Champagne. Why not, I ask you ? We requested a visit to Champagne Bollinger. After a warm, and informal, welcome by Christian Dennis, we were lead directly to the back of the offices, in the “Chaudes Terres” vineyard. I would like to share with you some, not so widely known, facts about Bollinger. Bollinger is one of the last family - owned Champagne Houses in its category. It is also the last Champagne House to employ a full time cooper. Furthermore, Bollinger is the only Champagne House to keep all their reserve wine, from the different vineyards, in magnums with a cork. Champagne Bollinger has the only pre-Phylloxera vineyard in Champagne, deserving of such recognition, and this is what I wish to inform you about.

Most of my friends know, by now, that I love great wines. I am not a label drinker, but my passion as a professional sommelier tempts me to try everything that is made from the grape. However, when I first had the privilege to taste the “Vieilles Vignes Françaises”, with Didier Laurent, I experienced a deep and humble feeling, facing a wine with such distinction.

But what is the “Vieilles Vignes Françaises”?

Until the end of the 19th Century, the French vineyards were still planted and cultivated “en foule” (aka “provinage”, aka “marcottage”), a system allowing for the self-regeneration of the plants by pushing a young branch into the soil and thus propagating a new vine. Since Phylloxera attacked the vineyards and the plants, the only solution has been to graft French vines onto American rootstocks. This method virtually excluded the use of the self-generating system, which does not graft onto an exterior rootstock.

Champagne Bollinger owns small plots of non – grafted vines, from which the “Vieilles Vignes Françaises” cuvee is made.

The cuvee was started, in 1969, when an English friend and great wine writer, Cyril Ray, came to visit Miss Bollinger. He was so impressed by the quality and uniqueness of the wine made from these plots, that he convinced her to bottled a special cuvee of the wine.

Until 2004, the Champagne “Vieilles Vignes Françaises” cuvee was made from 3 parcels : the “Chaudes Terres” (0.6 acres); the “Clos St Jacques” (0.5 acres); and the “Croix Rouge” (0.3 acres), all in Bouzy and all inexplicably untouched by Phylloxera. and is no longer part of the blend now. All three parcels are “miraculously” Phylloxera free.

The fact is that Phylloxera does not flourish in sandy soil, nor on high lying, very windy areas, in cool altitude. The only unsolvable mystery remains in that, here in this specific Champagne vineyard, conditions and the soil are essentially similar to that of the rest of the Champagne region. So there is no real or logical explanation as to why those plots of vineyards have survived in this particular area.

Only 2,500 to 3,000 bottles of the “Vieilles Vignes Françaises” are produced annually and then only in the greatest years.

These vineyards are planted uniquely with Pinot Noir. A couple of years are needed for the root to undergo its transformation and become a new vine, in soil which is quite often oxygenated. When you look at the vineyard, it resembles tiny mounds of so many small hills from where the vines will emerge. The vineyard does not appear either well managed or well controlled, it seems relatively crowded and uneven.

This makes the mechanization of these vineyards impossible and increases the labor, which in turn augments the production cost by 250 – 300%, with a yield of at least 35% less than a drastically monitored and selective modern vineyard.

The wine ferments in small 225 liters oak barrels of at least 4 years of use, to avoid the wood flavors from overwhelming the natural, fine flavors of the Pinot Noir from these non-grafted vines. Consequently, the wine ages for a minimum of 5 years in the cellars, on their lees, under cork pressure, prior to disgorgement. You can imagine how exceptional the wine can taste, not only because of the tremendous quality of the wine, but also because of the memories provoked by tasting a wine made through traditional methods that do not exist nowadays.

I have been very fortunate to taste a few vintages of the “Vieilles Vignes Françaises” and they all show a gold color with the slightest hint of a tinge of color – in fact, a mere shade (from the Pinot Noir skin), the bubbles are so fine, regular with a “cordon”, ring that lingers forever in your glass. The extraction of aromas, reminiscent of spices, black teas, toast breads, black fruits, and truffle is so long and so complex that it inevitably marks ones memory. The palate develops and shows another expression, which is tremendously long lasting, rich, concentrated with intense flavors and a wonderful touch of those bubbles, popping with elegance and power at the same time. The duration of the persistence is such that ones senses continue to tingle well after finishing the sip.

Ladies and gentlemen, if you have not experienced the “Vieilles Vignes Françaises”, please try, if only once… Follow my advice, start by enjoying the “Special Cuvee Brut”, then the “Grande Année”, before moving on to taste the “R.D.” (Aka “Recently Disgorged”), in order to really appreciate what Bollinger is capable of producing. Then, when the time comes to discover the “Vieilles Vignes Françaises”, you will truly appreciate the beauty in its perfection.

Ruinart Champagne, France
Founded in: 1772


1729: The House of Ruinart was officially founded, for a royal decree allowing champagne wines to be transported in baskets containing 50 or 100 bottles was only issued on 25th May 1728. Prior to that date, wines had only been transported in wooden casks, this obviously being impossible for wines which champanization can only be realised in bootles.
The son of Nicolas Ruinart, brother of Dom Ruinart, himself named Nicolas, thus opened the first account book on 1st september 1729 with the following declaration, « in the name of God and the Saint Virgin shall this book be commenced ». This entry was to be official act establishing the First Champagne House.

1769: Nicolas Ruinart turned over the firm’s management to his son Claude Ruinart. Sales soared to nearly 40.000 bottles.

1798: Irénée Ruinart, the son of Claude Ruinart who headed the firm until 1826, displayed a formidable ability to manage the house through the upheavals of the Revolution, the Empire and the Restoration. Ruinart became one of the leading champagne houses.

1826: Edmond Ruinart succeeded them for an especially notable eight-year period during which he opened up th U.S market. At the same time, he developed the russian market, on which the first shipment dated from 1765.

1827: Edmond Ruinart sailed for American shores aboard a three-masted immigrant ship, and left a colourful description of his voyage which led him to the White House and an introduction to president Jackson.

In 1860 his son, Edgar, ensured the same success on the Russian market; during a long and extremely difficult trip, he meticulously noted all his expenditure and numerous misfortunes…

The Ruinart taste is the unbelievable marriage of finesse and power both in the same wine. Each word is essential. Above all Ruinart champagne is a wine, it respects the same rules, it evolves.
The finesse found in such great champagnes is the essential factor making it so different from the other sparkling wines produced in the world. The power of a wine is measured by its ability and capacity to occupy the palate, the taste and to draw the attention of the taster. Ruinart champagne combines these extremes to perfection with the supremacy of the best Chardonnay « crus ».

White or rosé, the characteristics of Ruinart champagnes can be defined by finesse, elegance and distinction. Full and supple the suavity of our champagnes is the expression of delicacy and subtlety. The Dom Ruinart is the most demanding and complex example.

Dom Ruinart 1993

Always a vintage, made exclusively from the white chardonnay grape variety, Dom Ruinart is the champagne for the most discerning connoisseur. Ambassador for the excellence of the Ruinart “savoir-faire”. Made only in the very best vintage years, Dom Ruinart expresses to perfection the association of finesse and elegance of the wines from the Côte des Blancs together with the structure of the ones coming from the Montagne de Reims. 
Blend of 100 % Grand Cru Chardonnay, of which 65 % comes from the “Côte des Blancs” and 35 % from the “Montagne de Reims”. Golden-yellow colour with slight grey/green tinge. Very good mousse with fine tenacious and long-lasting creamy bubbles. A fine nose, fresh and delicate nose with a beautiful intensity. Notes of fresh almonds, toasted brioche, citrus fruits and dried fruits.
A beautiful taste, fine and delicate sensation on the palate. An intense and evolving vinosity, still discreet. Exotic fruits, mango and passion fruit. A finish with slight fresh citrus fruit notes and coffee. Beautiful secondary aromas. A great champagne.

Ruinart Rosé

Ruinart Rosé, as with all Ruinart champagnes, is made with a high proportion of Chardonnay giving great finesse and elegance – so characteristic of Ruinart champagnes.
Presented in an elegant 18th century style bottle, this champagne such a fresh, distinctive, rose petal pink colour. To be served as an aperitif, followed by poultry, white meats.
Blend of 45 % Premier Cru Chardonnay and 55 % Premier Cru Pinot Noir of which 18 % vinified in red.
Orange-yellow, rose petal colour. Very fine, profuse and sustained long-lasting bubbles.
A very fine nose, subtle fruity nose: small red berries such as redcurrant

Ruinart Blanc de Blancs

Made in the pure Ruinart tradition exclusively from the Chardonnay grape, Ruinart Blanc de Blancs reflects perfect harmony. Its striking luminosity is further enhanced by the clear glass bottle, a replica from an 18th Century model. Most recent in a line of blends from chardonnay grapes, this harmonious wine will envelop palates with its warm fruity flavours. Suave, delicate, well-balanced, this Blanc de blancs will rise to all occasions; a deliberately seducing champagne which will tempt you.
Blend of 100% Premier Cru Chardonnay from different years.
Very beautiful appearance pale golden yellow colour. Beautiful luminosity and striking brilliance. A profuse mousse with a sustained ring of beads.

L'Exclusive de Ruinart

The unique blending of six « Grands Crus » and 5 great vintages is the secret of l’Exclusive de Ruinart. The most sought after Chardonnay grape variety is the unique component of this blend, resulting in the subtlety and suavity of this champagne. Agreat wine portraying perfect harmony and elegance.

An exceptional champagne produced in a limited and numbered production. A classic presentation would have proved to be quite insufficient for such a great champagne. Thus Ruinart entrusted Christofle, the famous Silversmith, who master-minded this truly exceptional and refined design. Encasing the bottle is sheer luxury, silver enhancing the gold of the champagne.
 
This cuvée is a unique blend of six grands crus and great vintage years, exclusively made with chardonnay wines.
Appearance
Golden straw-yellow colour shows exceptional brilliance.
Very subtle nose, fine and complex
Dominantly fresh and rich, yet supple and well-balanced. Full-bodied, opulent wine, expressing the richness of butter, is sustained on the palate. A wine showing a great longevity.

Source Ruinart