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Philippe Gonet Blanc de Blancs Brut Signature

Non-Vintage Sparkling Wine from Champagne, France
  • WS92
12% ABV
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12% ABV

Winemaker Notes

Pale yellow robe. Its nose is airy, tangy and intense, with hints of yellow and citrus fruit. It has a fine-textured effervescence and a fabulous balance. This structured wine is rich, supple and enticing. The full and generous finish is prolonged by a fresh touch making the moment linger.

Critical Acclaim

All Vintages
WS 92
Wine Spectator
An expressive skein of ground spice is the aromatic highlight of this finely balanced blanc de blancs, offering a refined and creamy bead, layered with flavors of poached pear, candied lemon zest, honey and pastry.
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Philippe Gonet

Philippe Gonet

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Philippe Gonet, Champagne, France
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Founded in 1830, Champagne Philippe Gonet is located in the heart of Le Mesnil-sur-Oger, literally a stone’s throw away from Champagne Salon and a few steps away from Clos du Mesnil. The 23 hectares of family vineyards are divided among 47 parcels. Chardonnay is the Gonet’s select grape variety comprising 19 hectares planted in 11 different villages. One-third of their Chardonnay sites are in Le Mesnil, with one historical parcel located near the village entrance that was planted in 1929.

In the early 1970s parcels in La Chapelle-Mothodon and Le Breuil were acquired for Pinot Noir. In 1990, the seventh generation brother and sister team of Pierre and Chantal Gonet took control of their family estate when they were only 22 and 23 years old after the sudden death of their father. They have succeeded in continuing to elevate the house as a reference for Chardonnay from Le Mesnil through wines of marked character, minerality, and structure that express the rich, pure, nuanced and mineral character of the terroir of Le Mesnil-sur-Oger.

Champagne

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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, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. 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.’

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.

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