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08 Aug 2018

Classic Grower Champagne

Bottled in only the best vintages, Pierre Morlet's Millesime is a Champagne that I would put up against anything twice its price. With over 10 years of age, this 2007 is drinking exceptionally well!

Pierre Morlet has been handcrafting Champagne since the early 1800’s from the Premier Cru and Grand Cru vineyards of Avenay-Val-d'Or. After four generations of learning their craft, the Morlet family has become synonymous with authentic and harmonious Champagnes.  Known for being one of the first “Grower Houses” Morlet owns 100% of their vineyards including plots in the Grand Cru vineyard of Aÿ and the Premier Cru vineyards of Val-d’Or and Mutigny which are the same vineyards that prestigious houses such as Krug and Bollinger source their grapes from.

Coming with the Grower House title comes a higher expectation of quality and attention to detail. Morlet is meticulous in the vineyard, pruning and harvesting the steep hillside vines by hand. They even go as far as to hand position each shoot to make sure it gets the optimal amount of sun! The Vineyards of Avenay-Val-d'Or are rich in minerality with a thin limestone topsoil, spotted with clay, and a deep chalk subsoil called the Craie à Belemnites. This Chalk bedrock is essential in the complexity of the Champagne, helping to bring minerality, acidity, finesse, and longevity to the finished product.

Tasting Notes: The Pierre Morlet Champagne style is rich, harmoniously balanced, and refined. The body is round and elegant with fruity notes of raspberry and wild strawberry, intermixed with hints of violet, expressing the predominance of the Pinot Noir. The Chardonnay adds structure and finesse as well as zesty lemon flavors with classic notes of pear and acacia. The chalky subsoil into which the vines plunge their roots, provides the wines with a strong mineral background. The Champagnes exhibit complexity and depth brought by the diversity of the terroirs, the old age of the vines, the vinification, and the barrel aging in French oak barrels. Finally, the superbly small size and persistence of the bubbles in the glass prove that only the highest quality techniques are applied and that the Champagnes are released only at maturity

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