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Champagne Dehours - Coteaux Blanc “Les Vignes de Mizy” 2015

Champagne Dehours - Coteaux Blanc “Les Vignes de Mizy” 2015

$105.00

Dehours' “Les Vignes de Mizy” 2015 comes from a plot of old Chardonnay vines located on the terroir of Mareuil-le-Port. This Coteaux of the House Dehours is produced in small quantities only if the quality allows it, and especially if the harvest offers the appropriate maturation. In order to have the optimal maturation for this still wine, harvest takes place at the very end of the season in order to obtain berries at maximum maturity. The wine is then aged for 20 months on lees in 200- and 300-litre barrels. 

The Domaine predominantly produces Pinot Meunier in addition to Pinot Noir and Chardonnay. The Pinot Meunier varietal is best suited to this cooler area of Champagne and is a favourite of the Marne Valley. Dehours' Champagnes are eagerly sought after by Champagne enthusiasts for their renowned "Meunier style"; bold, flavourful and showing a clear terroir-orientated approach. 

The bouquet is generous and expressive, at first offering rich stone fruit, oyster shell minerals and subtle iodized tones, before light woody notes appear alongside coffee aroma. The palate is zippy and zingy with juicy citrus and stone fruits, and saline minerals on the finish. Pair with white seafood like lobster and scallops, fresh salads and white meats. 100% Chardonnay.

"Coming soon."

Jérome Dehours advocates for richer champagne styles which are also lively and vibrant. To do so, he began a perpetual reserve of wine in 1998 to best capture the terroir identity of his Domaine without vintage influences. The wines are fermented and mature for eight months in French oak barrels to soften and enrich the otherwise sharp wines. Malolactic fermentation is also made in barrels to emphasise the natural balance of the wines.

What we say

"Coming soon."

Technical notes

Jérome Dehours advocates for richer champagne styles which are also lively and vibrant. To do so, he began a perpetual reserve of wine in 1998 to best capture the terroir identity of his Domaine without vintage influences. The wines are fermented and mature for eight months in French oak barrels to soften and enrich the otherwise sharp wines. Malolactic fermentation is also made in barrels to emphasise the natural balance of the wines.