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Champagne Dehours - "Maisoncelle" Blanc de Noirs 2009

Champagne Dehours - "Maisoncelle" Blanc de Noirs 2009

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The "Maisoncelle" 2009 is vibrant, powerful with pretty, silky bubbles.

Dehours Champagnes are eagerly sought after by champagne enthusiasts for their renowned 'Meunier style'; bold, flavourful and demonstrating a clear terroir-orientated approach.

Upon tasting, you’ll understand how the characteristics of the Pinot Meunier grape have become inextricably linked to the identity of this iconic vineyard. The “Maisoncelle” is located on the left bank of the Marne River, mid-slope in the village of Mareuil-le-Port. This single vineyard of Pinot Noir planted on light limestone and iron rich soil is a true powerhouse. The bouquet opens with an abundance of tension, red fruits, blackcurrant and citrus notes of lemon rind laced in candied red fruits.

On the palate, the wine sweeps through with vibrancy and character. The bubbles are silky and teasing all along with plenty of depth for a medium bodied wine. It can be paired with eggs and black truffle pasta, game in red wine sauce, sushi, maki and sashimi work a treat too. Drink now – 100% Pinot Noir - Extra Brut - Dosage 2g/l – 2706 bottles produced.

"The “Maisoncelle” 2009 is an impressive wine with depth and a sensational tension and razor like freshness on the palate. It strives in a large glass."

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 “Maisoncelle” 2009 is an impressive wine with depth and a sensational tension and razor like freshness on the palate. It strives in a large glass."

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.