Adrien Renoir Le Terroir Champagne NV

$195.00

Disgorged in April 2021 with 1.6 grams per liter dosage, Renoir’s NV Extra-Brut Grand Cru Le Terroir (2018 base) is showing very well, unfurling in the glass with aromas of nashi pear, crisp yellow orchard fruit, clear honey and freshly baked bread . Medium to full-bodied, deep and concentrated, with a layered but tightly wound core of fruit that’s girdled by bright acids and animated by a pinpoint mousse, it will reward at least a year or two on cork with greater range and plenitude, and it will live for a lot longer. Drink 2021 – 2038. 93+ points – William Kelley, The Wine Advocate

 

Forty years old vines located in the Grand Cru village of Verzy in Montagne de Reims. Extra Brut 50/50 blend of Pinot Noir and Chardonnay.

 

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Producer Profile

Frederic Savart produces some of Champagne’s most thrilling wines in the quiet corner of Ecueil. From just 4 hectares he makes around a dozen Champagnes. Founded by his father in 1947, like virtually all growers they sent most of their grapes to the local Co-Op but from 2001, all grapes were kept for this tiny, ambitious estate.

The Savarts have vineyards in Ecueil and Villiers-aux-Noeuds. Ecueil soils are sand over clay, with patches of chalk, whilst Villiers tend to be much chalkier. Here they have the rare and sought after fin d’Ecueil locally known for its intense perfume and deep fruit. Chardonnay and pinot noir are grown in vineyards managed holistically, though not certified. It’s better to prevent disease through healthy vineyards, rather than treat it according to Frederic.

Winemaking is simple and the approach teases out the differences in terriors. Stainless steel ferments mostly, though more wood is being used and malolactic may be blocked, or not, depending on vintage conditions and style of wine. Reserve wines all go the malo. Dosage of up to 7grams, down to nothing, once again depending on the cuvee and style of wine desired.

The range of Champagnes is without doubt an expression of the estate’s holdings, and as such the finished wines are all quite different from one another. Most wines have a dominant component of Pinot Noir, though there is a 100% Chardonnay and 100% Pinot Noir in the range too. Ageing is kept to a minimum,to intensify fruit and structural cut. What’s compelling about Savart’s releases is their absorbing beauty – to be drunk and not just tasted. Yet every wine is so different from the last, anchored to their soils and the people who make them.

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