Philipponnat Royale Réserve Brut NV 1.5L

Winery Background and History

Philipponnat’s legacy began in 1522 when the family acquired vineyards in Aÿ and Mareuil‑sur‑Aÿ. The house was officially founded in 1910 and continues to be family-led under Charles Philipponnat. With vineyards spanning Grand and Premier Cru sites, Philipponnat is renowned for its biodiverse viticulture and traditional winemaking techniques such as oak fermentation, solera-aged reserve wine integration, and extended lees aging—methods that yield rich, mineral-driven Champagnes with enduring freshness and depth 

Producer and Wine Maker

Headed by Charles Philipponnat, the winery focuses on crafting expressive, terroir-driven non-vintage cuvées. The solera method is central, blending 20–30% reserve wines aged in oak barrels with fresh base wines. The cellar team carefully manages barrel aging, lees contact, and low dosage to ensure consistency and complexity in each release 

Vineyards and Micro Climate

Grapes are sourced from the house’s own Grand and Premier Cru vineyards located in Aÿ, Mareuil‑sur‑Aÿ, Avenay, and Mutigny. These sites are characterized by south-facing chalky slopes that provide excellent sun exposure and drainage, contributing ripe, structured fruit with fine mineral undertones, which typify Philipponnat’s style 

Vinification & Aging Methods

Royale Réserve Brut NV is crafted from first-press cuvée with approximately 20–30% reserve wine integrated via the solera system. Fermentation occurs partly in oak and stainless steel, with partial malolactic fermentation. The blend ages for around three years on lees before disgorgement, with a dosage of about 8 g/L 

Tasting Notes

This Champagne displays a deep golden hue, with aromas of vine blossom, linden, toasted bread, redcurrant, raspberry, and ripe grape. The palate is full-bodied, generous, and long, with creamy flavors and refined texture, showcasing a harmonious and sophisticated experience 

Food & Wine Pairing

Ideal with hot or cold white meats, poultry, charcuterie, fish, and seafood. Its generous yet refined profile also complements cold buffets and premium charcuterie selections 

Service Methods and Temperatures

Serve chilled around 8–10 °C (38–40 °F). Use tulip or sparkling wine glasses to accentuate its fine mousse, aromatic complexity, and layered mouthfeel 

Storage and Aging Potential

This NV cuvée is ready for immediate enjoyment but benefits from storage—its structure and depth suggest it can develop gracefully for several years in the cellar 

Grape Varietals & percentage used

65–70% Pinot Noir, 28–30% Chardonnay, 2–5% Pinot Meunier 

ABV (Alcohol by Volume)

Approximately 12.0% alcohol 

Scores

93 – Wine Spectator

92 – Wine Enthusiast

92 – The Wine Advocate (Robert Parker)

92 – James Suckling