Pierre Gimonnet Oenophile Extra-Brut 2008
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James
Suckling -
Jeb
Dunnuck -
Wine
Enthusiast
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James Suckling
A very rich Blanc de Blancs champagne that doesn’t taste bone-dry, thanks to the stunning harmony. Tons of dried pear and apple character is married to a wonderfully creamy and silky palate, the chalky minerality building beautifully at the long, refined finish. A cuvée based on wines from the Grand Cru villages of Chouilly (one third), Cramant (one third) and Oger (10%), plus the 1er Cru villages of Cuis (20%) and Vertus (2%). Disgorged in February, 2021. Drink now.
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Jeb Dunnuck
The first of the three vintages of this cuvée that I tasted, the 2008 Champagne Cuvée Oenophile Extra Brut is expressive of more confected pastry, with lemon curd, sponge cake, and white floral perfume. It is zippy and linear on the palate, with tautness all the way through, and fresh lime, green apple candy, and fantastic density throughout. Refreshing and saline, this is a fantastic wine to drink over the next 15-20 years.
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Wine Enthusiast
Extra Brut and the wine is also described as non dosé, meaning no dosage. So it’s as dry as a bone while also being totally crisp, fresh and fruity. It also means that it needs to age in bottle to allow the mouthwatering acidity to soften a little. As it fills out, it will become an impressive wine that has pure fruits to go with the minerality.
Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.
Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.
Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.
With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’