Philipponnat Mareuil‑sur‑Aÿ Premier Cru Extra Brut 2014

Winery Background and History

Philipponnat’s heritage dates back to 1522 when April de Philipponnat settled in Aÿ. The champagne house was formally established in Mareuil‑sur‑Aÿ in 1910. Acquired by Lanson‑BCC in 1997, it remains led by Charles Philipponnat. The house is renowned for its terroir-driven, single-plot cuvées, meticulous craftsmanship, oak vinification, and the use of extensive lees aging to deliver structured, elegant Champagnes reflecting the essence of their Premier and Grand Cru sites 

Producer and Wine Maker

Under Charles Philipponnat’s stewardship, Philipponnat maintains a philosophy of precision and authenticity. The winemaking team prioritizes first-press juice, oak fermentation when appropriate, no malolactic fermentation, and prolonged lees aging. Their work ensures each select cuvée, including the Mareuil‑sur‑Aÿ Extra Brut, embodies the purity and character of its terroir vintage after vintage 

Vineyards and Micro Climate

This cuvée is sourced from Premier Cru vineyards in Mareuil‑sur‑Aÿ situated on chalky, south-facing slopes with excellent sun exposure. The location provides warmth and drainage, imparting ripe, structured fruit, expressive aromatics, and distinct minerality—hallmarks of this terroir’s microclimate 

Vinification & Aging Methods

Crafted as an Extra Brut, this wine is 100% Pinot Noir, vinified entirely in oak barrels without malolactic fermentation, with low dosage around 4.25–4.5 g/L. It is aged on lees for over seven years before disgorgement (June 2022), enhancing depth, tension, and texture 

Tasting Notes

Pale gold in the glass with a refined mousse. Aromas of cherries, peach skin, dried flowers, cream, praline, and spices. On the palate it is medium‑to‑full, concentrated, yet delicate, with silky mousse, vivid acidity, dense structure, and a sleek mid-palate ending in nutty creaminess and length 

Food & Wine Pairing

Pairs beautifully with shellfish, crab, and lobster, as well as richer seafood dishes. The wine’s floral and spicy character, alongside its structure and creaminess, also complements savory pâtés and light poultry dishes 

Service Methods and Temperatures

Serve well-chilled between 8–10 °C. Use a tulip-shaped or high-stemmed sparkling wine glass to highlight its aromatic refinement, mousse, and structural nuance, allowing time for the layers to emerge 

Storage and Aging Potential

Though compelling now, this Extra Brut vintage offers great longevity. Its structural integrity, acidity, and finesse suggest it can develop gracefully into the 2030s and beyond 

Grape Varietals & percentage used

100% Pinot Noir 

ABV (Alcohol by Volume)

Approximately 12% 

Scores

95 – James Suckling

95 – Jeb Dunnuck

93 – Robert Parker, The Wine Advocate