Pouillon Champagne Solera Extra Brut Premier Cru NV

"... füllig und kraftvoll, frisch und komplex ..."

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ANMERKUNG: Früher wurde dieser Champagner noch Brut Vigneron genannt, Ende 2013 wurde er nach seiner Machart Solera benannt.

- 92 Punkte Robert Parkers WINE ADVOCATE, Stephan Reinhardt (10/2015): "
The NV Brut Permier Cru Solera ("Brut Vigneron") I am describing here assembles all the vintages from 2008 back to 1997 (the Solera was created by Fabrice's father and the founder Roger's son James Pouillon in the 1990s), and is a 50/50 Chardonnay/Pinot Noir blend. Provided with a clear and deep bouquet that intertwines spicy flavors with fruit aromas in a very subtle and serious way, this is a full-bodied, impressively complex and persistent champagne with a clear, dry taste and a crisp mineral finish. Although it is already expressive, this firmly structured Solera should benefit from further bottle age and soften its youthful character over the years. This champagne was bottled in April 2010 and disgorged in the first trimester 2014 with a dosage of 5 grams per liter. 2016-2023.
R(oger) Pouillon is a highly interesting 15 hectares family domaine based in Mareuil-sur-Ay. Operated by Fabrice and Elodie Pouillon in the third generation, the domaine cultivates 68 parcels in total in several villages of the (Petite) Montagne de Reims (Ecueil) and the Marne Valley (Ay, Epernay, Les Mesnil-sur-Oger et al.). They switched to biodynamic farming in 2003 and ferment each parcel on its own partly in oak (tonneaux and pièces), partly in stainless steel. The wines are medium to full-bodied and serious Champagnes that are always clear, well structured and mostly really dry. Some of them would benefit from further bottle age, whereas the wines that were dosed with seven grams are rather fruit-intense and round crowd-pleasers. I would recommend to taste the excellent Réserve Brut and the Solera Brut Premier Cru."

- 92 Punkte WINESPECTATOR (Juli 2013): "Dry and juicy, with finely tuned acidity, a delicate bead and accessible notes of star fruit, quince paste, ground anise and fruit-cake. A fine aperitif, showing more personality than most. Disgorged November 2011. Drink now through 2018. 600 cases made."
- 4 Sterne GERHARD EICHELMANN: "Er zeigt gute Konzentration im Bouquet, rauchige Noten, etwas gelbe Früchte. Im Mund präsentiert er sich füllig und kraftvoll, frisch und komplex, besitzt feine Säure, dezente Süße, gute Struktur und Länge."
- 1 Stern PETER LIEM: "
This is a blend of equal parts chardonnay and pinot noir, all from Mareuil-sur-Aÿ: half of it comes from the 2008 harvest, while the other half is reserve wine, stored in a perpetual cuvée that dates back to at least 1997. It’s rich in flavor and full in body, showing a chewy, waxy depth on the palate, yet it finishes with bright acidity, keeping its aromas tautly focused. With its density and weight, it’s not an aperitif champagne, and it likely needs food to show its best. Last tasted: 4/13"
- 17 GAULT MILLAU: "Magnifique travail d'équilibriste pour cette cuvée Soléra. L'oxydation est discrète et laisse s'exprimer un fruit encore très frais et surmonté d'une grande minéralité. Subtil toucher pour une bouche très élégante. La finale fraîche aux reflets torréfiés complète ce portrait d'un champagne accompli."
- 19/20 Punkte und COUP DE COEUR im französischen Weinführer BETTANE & DESSEAUVE (2015): „Haute voltige technique entre une légère oxydation, parfaitement équilibrée par une structure de milieu et de fin de bouche, on a ici une solera exemplaire."
- Haus-Champagner des Restaurants Eleven Madison in New York
Degorgiert im Juli 2016

- 94 Punkte Robert Parkers WINE ADVOCATE, Stephan Reinhardt: "The NV Premier Cru Solera Extra Brut is a 50/50 blend of Pinot Noir and Chardonnay kept in a wooden solera that includes all the vintages between 1997 and 2012; each year, 30% of the wine in the solera is taken out for this cuvée. The newest disgorgement (November 2017) offers a clear, intense and complex but also aromatic bouquet with concentrated fruit aromas and a great, flinty expression of the clay and chalky soils of Mareuil-sur-Aÿ. Pure and quite rich on the palate, this is a dry, beautifully salty, very pure and persistent Extra Brut with a long, complex finish. A great mix of finesse, freshness and complexity. Tasted April 2018."