Dehours Maisoncelle Blanc de Noirs Extra Brut NM White Champagne 75cl
Tasting
About the cuvée
Source domain:
Terroir
On the mid-slope, above the village of Port à Binson (municipality of Mareuil-le-Port) and facing North-East, clay-limestone soil, very low in chalk and very rich in iron. This very long parcel (over 300 meters) is primarily planted with Pinot Noir but also with Meuniers, Pinot Blanc, and Petit Meslier. Place-name Maisoncelle MAREUIL-LE-PORT Aging Our belief today is that the expression of a terroir makes sense in the blending of successive harvests, going beyond the 'vintage effect'. We began to establish, starting in 2013, a Perpetual Reserve for each parcel cuvée. As time goes on, each Parcel Reserve has found its balance in a renewal proportion that is unique to it. This proportion is 40% for Maisoncelle.
Perpetual reserve
Our belief today is that the expression of a terroir makes sense in the blending of successive harvests, going beyond the 'vintage effect'. We began to establish, starting in 2013, a Perpetual Reserve for each parcel cuvée. As time goes on, each Parcel Reserve has found its balance in a renewal proportion that is unique to it. This proportion is 40% for Maisoncelle.
Vinification
Fermentation in barrels of 200, 300, 500L. Aging in large containers on lees. Natural clarification without filtration or fining.
Approximately 1800 bottles of 75cl. Dosage: 0g to 2g/l. The bottling dates (cellaring) and disgorgement, as well as the dosage, are indicated on the back label of each bottle.
Food and wine pairings
Service
- Serving temperature: 9-12°C
- Storage: To be consumed within 8 years
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In a large White Glass at a temperature above 10°.
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Decanting possible.
Technical characteristics
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Estate: Champagne Dehours
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Cuvée: Maisoncelle Blanc de Noirs Extra Brut
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Country: France
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Appellation: AOC Champagne
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Region: Champagne
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Color: Sparkling white wine
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Type: Sparkling Brut
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Vintage: non-vintage, NM
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Grapes: 100% Pinot noir
About Champagne Dehours
Source Estate
The Dehours estate produces wines from the family vineyard according to production methods that respect biodiversity through mechanical soil work and natural cover crops between rows. The wines are aged on full lees and clarification is done by natural decantation, without fining or filtration.
The history of the estate
After 'brief' studies at the Viticultural high schools of Beaune and Avize, I worked for a few years with the family partners, before taking over in 1996 the vineyard founded by my grandfather and developed by his father.
Anchored in the heart of the Marne Valley, 15 km from Epernay, our estate, located entirely on the left bank, showcases terroirs made of clays and sands laid on limestone bedrock.
In 1996, when I took over the reins of the estate with my brother-in-law Jean-Marc Laisné, our goal was to highlight the diversity of the plots we cultivate, and it was in 1999 that we created our first PARCELLAIRE cuvées: Les Genevraux and Brisefer.
The approach at the Vineyard
Our vineyard consists of about forty plots, mostly planted with Meunier. No herbicide is used, and soil maintenance is done mechanically. Starting from June 15, we allow a natural cover crop to develop, which we will keep until the end of the following winter.
To combat diseases, priority is given to prophylactic measures such as debudding, careful training, and early leaf removal on the side least exposed to the sun.
We also place a lot of importance on the selection of the plant material that we plant, often sourced from our old vines.
Finally, our estate was one of the first to be certified HVE3 (Agronomic Pathway). This certification limits the use of chemical products and encourages respect for or the development of biodiversity.
The Supplement of Soul...
Whether it is about the vine or the wine, it is the person who chooses the moment and the method. The person is at the center of the debate.
That is why we place great importance on working with skilled people. Our team consists of 9 permanent members who prune, debud, train, and operate agricultural machinery...
Our team of harvesters is housed, fed, and trained on the estate.
We adapt to nature, to the differences between the seasons and the vintages. Our goal is to get the best out of it with minimal intervention.
Source Estate