Established for nearly five centuries in Mareuil-sur-Aÿ, the Philipponnat Champagne House is one of the historic names in the Champagne region. Singularity, excellence, generosity and simplicity are the values that guide this house, which has remained a family-owned business. Owned by the house since 1935, the mythical Clos des Goisses is one of the oldest and most prestigious plots in the Champagne region. This utter gem is the source of rare and exceptionally powerful champagnes.
The Philipponnat Champagne house reigns over an exceptional 20-hectare vineyard composed of Premiers and Grands Crus in Aÿ, Mareuil-sur-Aÿ and Avenay.
This cuvée is made from a plot of land located in the heart of the Clos des Goisses. Enjoying a perfect southern exposure and benefiting from optimal sunshine, these vines give rise to a champagne that authentically expresses the identity of this unique terroir. After 2006 and 2008, 2009 is the third vintage of this cuvee.
Vinification and ageing
This cuvée is vinified in a traditional manner, exclusively in wood and without malolactic fermentation. This champagne has been aged for over nine years and the dosage is 4.5 g/litre.
This Cuvée Parcellaire Les Cintres 2009 by Philipponnat is a 100% Pinot Noir. The first press is exclusively composed of grapes from the central plots of the Clos des Goisses, "Les Grands Cintres" and "Les Petits Cintres" in Mareuil- sur- Ay.
The colour is a beautiful pale gold. The effervescence is delicate and creamy.
Expressive, the nose blends notes of musk, nutmeg, clove, black pepper and apricot stone.
Mineral and fresh, the palate is seduced by this wine’s rich aromatic palette (ripe white peach, black fruits, black cherry) as well as its intense finish with notes of cereals and roasted malt.
Food and wine pairing
This Parcellaire Les Cintres 2009 champagne by Philipponnat will complement hare à la royale white meats but also with stews and cheeses.
For an optimal tasting, serve between 8 and 9°C as an aperitif and 10 to 12°C at the dinner table.
This champagne can be kept in the cellar for at least fifteen years in order to develop its aromatic complexity.