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Champagne Dehours - Trio S Brut NV

Champagne Dehours - Trio S Brut NV

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The "Trio S" is a fascinating Champagne, rich, delicate and profound.

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 “Trio S” cuvée showcases the history of Champagne Dehours in a bottle. Sourced exclusively from the perpetual reserve started in 1998, this wine is deeply rich with a bouquet of ripe pear and apple, dry leaves, subtle black tea and baked French baguette laced in mineral tones.

The beautiful density on the palate is silky, delicate and lifted by sensational tiny bubbles. It can be paired caviar, lobster, old Comté or foie gras. Drink now in a big white wine glass – Brut - Dosage 7g/l.

"The “Trio S” is another stunning cuvée by Jérome Dehours and very rare indeed. It’s a charming, deep Champagne showing hints of age in a young body. A truly deightful wine."

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 “Trio S” is another stunning cuvée by Jérome Dehours and very rare indeed. It’s a charming, deep Champagne showing hints of age in a young body. A truly deightful wine."

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.