Paroles de vignerons - Vinparleur - Winzer talk

Silexus Sézannensis - A #champagne made of #Chardonnay and sand

4 October 2016, by Sebastian Nickel

Approximately 50 km south of Epernay and the famous Côte des Blancs, there is a further, historic part of Champagne, the Sézannais. Its continental climate produces rich and full-bodied Chardonnay.

Silexus sézannensis Champagne JVignier

This is also where Champagne J.Vignier produces its Silexus Sézannensis, named after the fossilized remains of prehistoric vines, roots in the soils of a location called CHATET near Saudoy. It’s a special and rare terroir in Champagne. Situated on a hilltop, it offers both a northern and a southern exposition to the vines, with deep marl soils, covered by silex, a flint and sand based soil mixed with chalk, marl, clay and silica. The wine was made exclusively from Chardonnay, fermented and matured in steel tanks and disgorged in spring 2016 after 48 months of bottle ripening. The label referres to it as “Brut”, but the wines Dosage is only at 5 grams/L and the addition of sulfites is reduced to a minimum.

An idiosyncratic wine, that reacts calmly to the opening of the bottle. It takes its time to breathe and developes its bouquet with extreme care. For this reason, I suggest to serve this champagne in wineglasses and not in far too narrow flutes. Give it space and volume and your patience will be rewarded within a few minutes. The bouquet shows up with an intense and flowery perfume, mingled with ripe peaches, a little lemon zest and a hint of white pepper. A lot of depth on the palate, richness and roundness, with juicy acidity that gives the wine a lot of length and highlights the finesse and precision of the bubbles. A noble champagne, full of energy, which will surely seduce you already at the first encounter.

FOOD MATCHES FOR HERBIVORES
For an aperitif, you should opt for a smooth, citrusy humus or a spicy aubergine caviar (with little garlic). At the table, do not shy away from asparagus with a sauce hollandaise.

FOOD MATCHES FOR CARNIVORES AND PESCETARIANS
With veal “Vitello tonnato”, baked sole with lime or some crayfish it really feels comfortable. A Capaccio of scallops with vanilla would be my top choice.



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Le Clos l’Abbé


Champagne J.Vignier


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Parler vin avec les mains


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