Having been established for nearly five centuries in Mareuil-sur-Aÿ, the Philipponnat Champagne House is one of the historical names in Champagne. 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.
The name Cuvée 1522 Grand Cru de Philipponnat refers to the year the Philipponnat family settled in the village of Ay. This champagne is produced from the house’s most beautiful vineyard, notably the historical “Léon” plots in Ay.
The mild and rainy autumn and winter preceded a spring with dry, hot and sunny conditions encouraged early vine budding. The summer rain was accompanied by autumnal temperatures at the end of August. The sanitary conditions and the grapes harvested were of a high quality.
Winemaking and ageing
Produced from the house’s greatest vineyards, this exceptional cuvée is partially vinified in oak (sous bois) without malolactic fermentation. This champagne enjoys an 8-year ageing process and is a refined expression of the minerality, freshness and balance of the greatest terroirs in Champagne. Its dosage is 4.25g/litre.
The wine is a beautiful light gold.
The expressive nose mixes, with a beautiful freshness, fragrances of almond and pear with delicious notes of spices, pepper and Chartreuse herbs.
Through its freshness and purity, the palate is the perfect expression of the Ay terroir, with distinctive spicy notes. Persistent and aromatic, the finish seduces with its grilled and green tea notes.
Food and wine pairings
The Cuvée 1522 Grand Cru 2014 by Philipponnat goes perfectly with seafood, poached or grilled fish, fatty poultry (capon) and even caviar or spicy dishes (Indian tandoori). However, it is recommended to avoid sugary and sweet and sour food.
For an optimal tasting, serve between 8 and 9°C as an aperitif, and 10 to 12°C at the table.
This exceptional champagne can wait in the cellar for a minimum of ten years to develop its aromatic complexity.