Having been established for nearly five centuries in Mareuil-sur-Aÿ, the Philipponnat Champagne House is one of the historical names in the Champagne wine region. Uniqueness, excellence, generosity and simplicity are the values which guide this house with a familial spirit. Owned by the house since 1935, the legendary Clos des Goisses is one of the oldest and most prestigious clos in Champagne. This jewel comes from rare champagnes and is endowed with an exceptional power.
The Philipponnat Champagne House overlooks an exceptional vineyard which comprises 20 hectares of Premier and Grand Crus in Ay, Mareuil-sur-Ay and Avenay.
2007 was a particularly early year, marked by a mild winter which was followed by a hot spring. The generous and high-quality harvest gave way to wines with a significant ageing potential.
Winemaking and ageing
This cuvée is vinified in a traditional manner, in vats and in wood (sous bois) to avoid premature oxidation. Only the juices which were vinified in vats undergo partial malolactic fermentation. This champagne enjoys five to seven years of ageing. Its dosage is 4.25g/litre.
The Grand Blanc 2007 by Philipponnat is a 100% Chardonnay wine. This cuvée is produced from vineyards in the Côte des Blancs, the Reims Mountain and the Clos des Goisses. The first press is exclusively made from Premier and Grand Crus.
The wine is a beautifully bright and lively light golden colour. The effervescence is delicate and persistent.
The nose is greatly elegant, mixing intense notes of citrus and white flower which increase in complexity during tasting.
A mineral attack precedes a full-bodied and flavourful palate. Notes of mandarin and grapefruit harmoniously echo the nose. Round and with a beautiful vinosity, the finish seduces with its persistence.
Food and wine pairings
Ideal as an aperitif, the Grand Blanc 2007 by Philipponnat goes perfectly with seafood, notably mussels.
For an optimal tasting, serve at between 6 and 8°C as an aperitif and between 9 to 11°C at the table.
The Grand Blanc 2007 by Philipponnat can wait in the cellar for a minimum of five years to develop its aromatic complexity.