Geoffroy
Champagne 1er Cru Blanc de Noirs Empreinte Extra Brut 2018
| Denomination | AOC Champagne Premier Crus Blanc de Noirs Extra Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | Ageing on the lees for 72 months in the cellar on racks |
- Grape variety and style: 100% Pinot Noir, Extra Brut with 3 g/l of sugar, 12.5% ABV
- Premier Cru origin: Grapes from Cumières in the Marne Valley, vines over 40 years old
- Vinification: Hand-picked and only free-run juice; 80% aged in barrels, indigenous yeasts
- Ageing: 72 months on the lees, fine and persistent bubbles
- Taste and pairings: Notes of strawberry and redcurrant, long finish; ideal with fish, poultry and cheeses
Description
What kind of wine it is
Champagne 1er Cru Blanc de Noirs Empreinte Extra Brut by Geoffroy expresses the essence and purity of Pinot Noir. Crafted using the Traditional Method, it stands out for its fine and persistent perlage. The bouquet harmoniously blends notes of red fruits, baked apple, dried fruit and delicate hints of peony. On the palate, lively freshness is balanced by a deep structure, leading to a long and persistent finish that makes it ideal as an aperitif or to accompany fish dishes, roast poultry and mature cheeses superbly.
Where it comes from
The grapes come from the village of Cumières, in the heart of the Vallée de la Marne. The Les Chalimonts and Les Pêchers plots are situated at one hundred and sixty metres above sea level on steep slopes, ensuring optimal drainage and southern exposure. The terroir is characterised by clay-limestone soils rich in flint, which give the wine a pronounced mineral tension. Here, vines over forty years old produce concentrated bunches, enhancing the natural vocation of the Premier Cru cultivated by Geoffroy.
How it is produced
The harvest, carried out by hand, allows only the best bunches to be selected. Only the Tête de Cuvée is extracted using the Coquard press, vinified by gravity while keeping the different plots separate. Fermentation takes place spontaneously with indigenous yeasts in oak barrels, without fining or filtration. The secondary fermentation in the bottle involves ageing on the lees for seventy-two months, which gives the wine a complex depth. The Extra Brut dosage finally defines a dry, taut and extremely elegant profile.
History and Curiosities
Rooted in Cumières since the 17th century, the Geoffroy family has been producing exceptional wines in this prestigious Premier Cru. The Empreinte cuvée showcases vines over forty years old cultivated on complex clay-limestone soils. This artisanal gem is crafted from pure free-run juice, spontaneously fermented in fine oak barrels to preserve its vital energy. The prolonged seventy-two month maturation on the lees imparts a majestic structural depth, widely acclaimed by international critics, offering a tasting experience of rare and memorable finesse.
Awards
-
2018
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2018
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2018
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
The few acres of vineyards that our ancestors cultivated and handed down from generation to generation provide the link to our champagnes.
At the beginning of the 1950s Roger Geoffroy and his wife Julienne decided to take the plunge into winemaking and produced their first bottles: the Roger Geoffroy brand was born. René Geoffroy, their son, who loved the land, soon succeeded his father. An owner-grower to his soul, he acquired new vines, and with the help of his wife Bernadette, they developed and promoted their brand.
At the end of the 1980s. Jean-Baptiste joined the family estate, perfecting his craft working side by side with his father and his father's cousin Pierrot. In 2008, Jean-Baptiste and his wife Karine decided to relocate both the winemaking and commercial operations of Champagne Geoffoy business to Ay, to a property built in the late 19th century. Read more
| Name | Geoffroy Champagne 1er Cru Blanc de Noirs Empreinte Extra Brut 2018 |
|---|---|
| Type | White green classic method sparkling wine extra brut |
| Denomination | Champagne AOC |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Geoffroy |
| Story | History and Curiosities Rooted in Cumières since the 17th century, the Geoffroy family has been producing exceptional wines in this prestigious Premier Cru. The Empreinte cuvée showcases vines over forty years old cultivated on complex clay-limestone soils. This artisanal gem is crafted from pure free-run juice, spontaneously fermented in fine oak barrels to preserve its vital energy. The prolonged seventy-two month maturation on the lees imparts a majestic structural depth, widely acclaimed by international critics, offering a tasting experience of rare and memorable finesse. |
| Origin | Cumières, Vallée de la Marne (Champagne), France |
| Climate | The vines grow halfway up the hill, at an altitude of 160 metres with a 19% gradient, an ideal position for drainage and ripening. |
| Soil composition | Clay-limestone with flint fragments |
| Harvest | The grapes are hand-picked at perfect ripeness and carefully selected to ensure the highest quality. Pressing is carried out using a traditional Coquard press, which allows for gentle extraction. Only the finest fraction of the must, the Tête de Cuvée, is used. |
| Fermentation | 72 months on the lees |
| Production technique | Traditional method (fermentation with indigenous yeasts in oak barrels and vats, gravity winemaking, traditional Coquard pressing, ageing on the lees for 72 months, unfined and unfiltered) |
| Wine making | Manual harvest; gentle pressing with traditional Coquard press; exclusive use of the free-run juice (Tête de Cuvée); gravity-fed vinification by individual plot; spontaneous fermentation with indigenous yeasts in oak barrels and vats (about 80% in wood); no fining or filtration; secondary fermentation in bottle according to the Traditional Method with ageing on the lees for 72 months; Extra Brut dosage (3 g/l). |
| Aging | Ageing on the lees for 72 months in the cellar on racks |
| Residual sugar | 3.0 gr/L |
| Allergens | Contains sulphites |