Named in honour of the Patron Saint of the village of Merfy, Cuvée Sainte Anne is a spectacular introduction to both the region’s terroir and the precise wines of the House.
$98.00
2 in stock
The current release is a blend of 55% Pinot noir, 40% Chardonnay and 5% Meunier from 2016 with 40% reserve wines from the previous vintage. The fruit is from vines with an average age of 25 years in Merfy and Saint-Thierry, including the parcels of Les Bret, Les Fontaines and Les Grands Champs, sand-rich terroirs which contribute to the wine’s vibrancy and finesse. Dosage 4.5g/L.
Light and delicate it has the taste of citrus fruits with a hint of spice, finishing with a lingering salinity.
Best enjoyed from the Lehmann Jamesse, Grand Champagne 41 machine made glass.
A delicious pairing with a tray bake of chicken, fennel, potatoes and cherry tomatoes.
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Chartogne-Taillet is located in Merfy, a village on the southern slopes of the Massif de Saint-Thierry terroir, which is found in the northernmost part of the Montagne de Reims growing region. Whilst the Chartogne family history of growing and producing dates back to 1683, the House of Chartogne-Taillet was founded in 1920. Today the Domaine has a total of 11 hectares of vineyards across the villages of Merfy, Chenay and Saint-Thierry and the plantings comprise approximately 40% Pinot noir, 30% Chardonnay, 10% Meunier and a small amount of Arbanne.
The terroir of Merfy, with more sand and sandstone than other parts of Champagne, brings a unique personality to the wines. It is also historically important as the characteristic single-parcel champagnes are still reflective of a carefully mapped out mosaic of terroir created by Benedictine monks in the 7th century. The wines are captivating; a little bit rich but not overpowering, gently mineral and importantly, well balanced and very drinkable.
After a short time working with Anselme Selosse, Alexandre Chartogne took control of the family cellar and vineyards in 2006 at 23 years of age. A humble, thoughtful and sensitive young man, he is honing and perfecting the base essentially created by his grandparents after WWII. All his work in the vineyards is meticulous with the absolute intention of transferring the terroir through to the grapes. Biodiversity is the vehicle to greatness in his grapes; no chemicals, herbicides or insecticides are used, livestock roam the vineyards, cultivation is kept to a minimum and organic compost is used where necessary. In the cellar, parcels of grapes are vinified separately in both pre-loved barriques and concrete eggs. Base wines are aged for nine months, second fermentation is induced using yeasts from each parcel and dosage is kept low.