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Flat front label of wine
Flat front label of wine

Deutz Brut 1993

Vintage Sparkling Wine from Champagne, France
  • WS89
0% ABV
  • WS93
  • WS92
  • RP92
  • WS93
  • JS93
  • WS91
  • RP91
  • WS90
  • WE92
  • WS90
  • WS89
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Currently Unavailable $53.99
Try the 2012 Vintage 69 99
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0% ABV

Winemaker Notes

Deutz Brut is a lovely rich golden color, with ripe fruit flavors of pear, apple and quince. Graced with a velvety opulence, the wine caresses the palate. This subtly vinous champagne is delicious as an aperitif, or paired with white meats, foie gras, risottos and delicate fish dishes such as monkfish, skate and perch

Critical Acclaim

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WS 89
Wine Spectator
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Deutz
Deutz, Champagne, France
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Since 1838, CHAMPAGNE DEUTZ, one of the oldest members of the former and prestigious Association of Grandes Marques, has been making champagnes of a distinctive style characterised by a perfect harmony of finesse, elegant vinosity and complexity. Sourcing from more 245 hectares (approx. 600 acres) of vineyards, amongst the finest of Champagne’s crus, as well as a rigorous selection of the choice bunches, allow Deutz to use only top quality grapes. The wines are slowly and carefully aged in the cool hush of the 3 kilometres of the House cellars which have been carved in the chalky soil of the famous historic village of Aÿ. The “DEUTZ trio Prestige” comprises three prestige cuvées, each with its very distinct personality. Cuvée William Deutz is made from the best pinots and chardonnays; Cuvée Amour de Deutz is composed uniquely of the finest chardonnays; finally there is Cuvée William Deutz Rosé. In each of these styles, Maison DEUTZ shows the full extent of its know-how and its attachment to precise, finely tuned wines. DEUTZ champagnes are distributed all over the world in first class restaurants, fine food shops and specialized wine shops.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France 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 chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and 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 one comprised of only red grapes are called ‘blanc de noirs.’

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

FED31914_1993 Item# 8506