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Champagne Dehours - Terre de Meunier Extra Brut

Champagne Dehours - Terre de Meunier Extra Brut

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The "Terre de Meunier" is a fruity, round with lively and 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 cuvée “Terre de Meunier” is a blend of selected vineyards of Pinot Meunier from different villages such as Mareuil-le-port, Troissy and Oeuilly. A low addition of reserve wine makes it pure and vibrant.

The bouquet opens up with warm French baguette notes, balsamic, citrus and grilled toasts. The palate is rich, pure, with lots of tension. The bubbles are silky and teasing all along. It can be paired with oysters, charcuterie platters, panned mushrooms with roast chicken, sushi, maki and sashimi work a treat too. Drink now in a big white wine glass - 100% Pinot Meunier - Extra Brut - Dosage 2g/l.

"The “Terre de Meunier” Extra Brut cuvée is a must to discover the beautiful Meunier varietal. It’s dynamic on the palate with a flavourful nose with enough scents to hypnotise you."

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 “Terre de Meunier” Extra Brut cuvée is a must to discover the beautiful Meunier varietal. It’s dynamic on the palate with a flavourful nose with enough scents to hypnotise you."

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.