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Champagne Dehours - Lieu Dit "Brisefer" 2012

Champagne Dehours - Lieu Dit "Brisefer" 2012

$145.00

This single sight "Brisefer" offers a fine, maturing nose of baked apples and pears, lemon curd and toasted almond.

The “Brisefer” Extra Brut is from a vineyard planted entirely to chardonnay, from the bottom of a gentle slope, planted between 1966 and 1992. The vineyard is east facing with clay soil which has leeched out most of its limestone. Our grandfather, pioneer of grower champagne, saw that this was a perfect plot for champagne and used it for his top of the range wine. The wine goes through full malo and fully aged on the lees, in 200L, 300L and 500L barrels and clarified by natural settling, without filtration or fining. The bottling date and Disgorgement dates are printed on our back labels.

The bouquet offers a fine, maturing nose of baked apples and pears, lemon curd, toasted almond, lovely spiced soil tones and just a touch of buttery oak. On the palate the wine is deep, full-bodied, crisp and complex, with lovely tertiary elements of maturity, a rock solid core, fine soil signature, bright acids and impressive length and grip on the focused finish. Bottled: 26 June 2013. (1474 bottles) 100% Chardonnay.

"The "Brisefer" from Dehours is Champagne unlike any you’re tried before. It is a rare bird that offers racy complexity with elegant focus."

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

"The "Brisefer" from Dehours is Champagne unlike any you’re tried before. It is a rare bird that offers racy complexity with elegant focus."

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.