Godme Pere et Fils Brut Reserve NV
Non-Vintage from Champagne, France
#53 Wine Spectator Top 100 of 2010
50% of the base wines used for the Brut Réserve 1er Cru are at least three years old. The current assemblage is 50% Chardonnay, 35% Pinot Meunier and 15% Chardonnay.
Wine Spectator - "This refined bubbly balances rich flavors of fruitcake, honeycomb and lemon curd with bright citrusy acidity and a hint of smoky mineral. Lithe and lively, with a spiced finish. Drink now through 2016."
The Wine Advocate - "The NV Brut Premier Cru Reserve is simply gorgeous in its rich, broad expression of fruit. The wine reveals a wonderful smokiness along with notes of Pinot and tons of Verzenay character in a focused, energetic finish. This is an exceptionally polished, complete wine. NV Brut is 50% Chardonnay, 45% Pinot Noir and 5% Pinot Meunier. Disgorged: Summer, 2008. Anticipated maturity: 2009-2013. "
International Wine Cellar - "Light yellow, with a slow bead. Deep, minty cherry and orange on the nose, with subtle floral and mineral qualities adding complexity. Broad and lush, offering a suave array of rich orchard and pit fruit flavors, finishing with excellent persistence and surprising freshness. A powerful and ripe but fresh style, with great appeal for fans of richness and weight."
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Godme Pere et Fils Winery
Like many of the producers in our portfolio, Monsieur Godmé is a multi-generational winemaker whose joy, passion and dedication to his craft reminds us why we love wine.
As passionate as a our Champagne growers are about what they do, Monsier Godmé takes it to the next level. He absolutely believes that "great wines come from great vines," and solely relies on organic, homeopathetic remedies (e.g. teas and herbs) to treat his vines.
Monsier Godmé carries this obsessive attention to detail into the cellar. His meticulous and extensive blending process begins by vinifying and aging each of his 27 different parcels separately. Some he ferments and ages in stainless steel, some he ferments in stainless and ages in oak, and some he both ferments and ages in oak. He then does his final blend. He believes that this is the only way to produce a wine that is reflective of the vintage and of Verzenay terroir. All his wines spend three years on their lees before being disgorged. View all Godme Pere et Fils Wines
About ChampagneView a map of Champagne wineries Champagne is both a region and a method. The wines come from the northernmost vineyards in France and the name conjures an image like no other can. An 18th Century Benedictine monk named Dom Perignon is said to be the first to blend both varietals and vintages, making good wines not only great, but also special and unique to their winemaker. Today, nearly 75% of Champagne produced is non-vintage and made up by a blend of several years' harvests.
All Champagnes must be made by a strictly controlled process called "Méthode Champenoise." The grapes are pressed and fermented for the first time. The blending phase follows and the wine is bottled and temporarily capped. Then comes the second fermentation, a blend of sugar and yeast is added and, this time, the carbon dioxide is kept inside the bottle. This process leaves a great deal of sediment that is extracted through a process of "racking" or "riddling." The bottles are progressively turned upside down until all the sediment is collected in the neck. The necks are then frozen and the sediment is "disgorged." After this phase, the winemaker may decide to add sugar to sweeten the wine. Finally the wine is corked. Some wines move through this process in a couple of months, while others are aged after the riddling phase to build greater complexity and depth.
Champagnes range from dry, "Brut," to slightly sweet, "Demi-Sec." Pinot Noir and Chardonnay grapes are used in Champagne blends, but "Blancs de Noirs" is made entirely of Pinot Noir and "Blancs de Blanc" is made from only Chardonnay grapes. The high acidity achieved by the northern location is crucial to the balance and structure of these wines.
Not every year is a "vintage" declared. In years when it is not, the wines are blended with the produce from other years to create the non-vintage blend, the house style that remains constant from year to year. But in a great vintage year, champagne houses will bottle by itself the unblended year's produce, and use other portions as "reserve" wines to supplement and enrich the non-vintage blend. A vintage champagne can age quite gracefully, and gain complexity just like any other great still wine.
Mild cheeses like gruyere and shellfish pair nicely with Champagne. Also, oysters and Champagne is a popular combination. A full-flavored vintage Champagne can go with almost any meal.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.