Philipponnat Champagne Extra Brut Clos des Goisses 2009

Philipponnat Champagne Extra Brut Clos des Goisses 2009

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2009 was a ripe year with great contrasts, which finished very well! After a severe winter, spring was stormy. This mild, wet weather brought with it outbreaks of mildew, but luckily five weeks of warm, dry weather just before the grape harvest led to exceptional grape soundness. The vintage was fruit-laden with moderate acidity. There was more sunshine during the year than in 2008, with levels approaching those of 2002. We harvested the grapes in our single vineyard from 13 to 16 September.

After primary fermentation and bottling, the Clos des Goisses 2009 underwent extended aging for eight years at a constant temperature of 12°C in the House’s historic cellars in Mareuil-sur-Ay, and it is now ready for release as it has reached an excellent stage of maturity. The Extra Brut dosage (4.25 g/l) gives full expression to the vinosity and minerality of this exceptional vineyard. This exceptional champagne can then be kept for several decades and will continue to develop magnificently in the right conditions.

Tasting Note: Bright gold, with a fine, delicate, frothy mousse. Initially, the nose is very expressive and complex, with spicy, toasted notes of chili and pepper. With further exposure to oxygen, it reveals fruit-laden aromas of Morello, Amarena, and black cherries. On the palate, it is fresh and mineral-driven, and the fruity notes of Morello cherry and spices are apparent. It is a seamless, well-knit wine with an incredibly long finish.

Press Notes:

Antonio Galloni, (94-96) points: "The 2009 Clos des Goisses, tasted from a trial disgorgement, is more than a worthy follow up to the stunning 2008. Bright, focused and powerful, with terrific freshness for the year, the 2009 is pure sensuality. To be sure, there is plenty of vintage 2009 radiance to the citrus, orchard fruit and pastry flavors, but the blocked-malo style helps the wine retain plenty of verve. The 2009 is 61% Pinot Noir and 39% Chardonnay, with no malolactic fermentation. Charles Philipponnat chose to scale down the number of lots fermented in oak to 37% in order to temper some of natural richness of the year. He seems to have succeeded, as the 2009 retains terrific vibrancy."