NV Gaston Chiquet Champagne Brut ‘Tradition’ 375ml

$34

40% Pinot Meunier, 35% Chardonnay & 25% Pinot Noir from the Vallée de la Marne.

A perfect, traditional Champagne with flavors of apricot, yellow peach, green apple and vanilla. It’s medium bodied with racy acidity, chalky minerality and refined mousse creating a long and lasting finish.

Sustainable farming practices. 

Pair with oysters or a fried chicken sandwich!

 

    Pairs with
  • WS 92

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Champagne, France

Champagne, the place where their reputation is as respected as their wines. This prestigious region is home to some of the most premium sparkling wines in the world. Champagne is a province located in the northeast of France, just a few hours from the big city of Paris. Due to having a cool and continental climate, frost can be one of the biggest challenges here. To minimize frost, you’ll find that the vineyards are planted on slopes and have well-draining chalk soil. Within the region, there is only one appellation, Champagne AC. Although, there are 5 main sub-regions: Montagne de Reims, Vallée de la Marne, Côte des Blancs, Côte de Sézanne, and Côte des Bar, and many premier cru and grand cru villages. Champagne producers are known to be committed to sustainable agriculture lessening the using of many fertilizers and pesticides. Fun fact: You’ll often hear many people call sparkling wine from other regions, Champagne, but the term Champagne can solely be used if the wine comes from this region only.

There are three main grape varietals used in winemaking: Chardonnay, Pinot Noir, and Pinot Meunier. These grapes are used to make wine in the traditional method, meaning they will undergo a second fermentation in the bottle to be later sold. It is a technique often used for premium sparkling wines, but can be costly (for consumers as well) and time-consuming. Champagne can come in a range of quality levels and style all varying flavors, sweetness, and levels of aging. Brut (dry) Champagne is by far the most popular. Non-vintage wines, using wine from different years, can be lighter in body with more fresh fruit flavors than those of specific vintage wines. Vintage wines are likely to be from the best growing years and parcels of grapes, but not always! Keep your eyes peeled for the increasing trend of Brut Nature Champagne, this means no added sugar and is the driest style of Champagne. 

Nicolas Chiquet farms 23 hectares in the Valle de la Marne in the villages of Ay, Dizy, Hautvillers and Mareuil-sur-Ay. All of the fruit (including that which is used in the non-vintage cuvee) comes from premier and grand cru grapes. Nicolas does not employ any oak aging at Gaston Chiquet; he believes that concentration, fruit maturity and malolactic fermentation impart enough body and texture to make aging in barrel unnecessary.

The vineyards are planted to equal (forty percent each) parts chardonnay, pinot meunier and twenty percent are planted to pinot noir. Gaston-Chiquet also produces a vintage dated chardonnay from 5 parcels on the western side of the grand cru village of Ay. Usually recognized as a grand cru village for pinot noir, these vines of chardonnay were planted in Ay in the 1930s.

“In 1919, two brothers, Fernand and Gaston Chiquet—winemakers born and bred—came together to create their house Chiquet Brothers. They were ‘pioneers’ in Champagne, the very first winemakers to take the initiative, bold at the time, to keep their grapes, turn them into Champagne and sell their own wine. Nicolas Chiquet planted his first vines in 1746, and since then eight generations have tilled Dizy’s soil. Gaston Chiquet registered the company in 1935 and expanded the property with land in Aÿ, Cumières and Hautvillers. Gaston Chiquet is best known for making the only blanc de blancs from the Pinot village of Aÿ. Aÿ was the big name in the area long before wines became sparkling, and many were the kings and popes who counted Vin d’Aÿ as their favorite wine. The vineyards slope down steeply to the village by the Marne River, and the best locations are just over the town, sheltered from the wind and with maximum exposure to the sun.”
– Richard Juhlin, 4000 Champagnes

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