Nicolas Feuillatte Terroir Premier Cru
Awarded gold by the MUNDUS VINI Spring Tasting 2020. From the very first moment, the special geographical origin of the champagne is expressed. From the typical mineral character of the limestone soils after a light rainfall on the slopes of the Côte des Blancs to the spicy Pinot Noir from the south of the Montagne de Reims, which gives the wine its intensity and structure, the wine is finally caressed by the velvety Meunier, radiating a unique variety of flavours. Over time, the Premier Cru Terroir develops its complexity and depth in combination with subtle notes and a wealth of aromas. The finish is lively and fresh with an almost salty appeal and, together with its balance, stimulates the taste buds. The Premier Cru Terroir is a champagne for all tastes and is ideal for a relaxed dinner in true Bistronomie style. The perfect combination of tradition and modernity proudly combines the classic French tricolour - a symbol of excellence, savoir-faire and art de vivre.
|Origin:||Frankreich / Champagne|
|Grape variety:||Pinot meunier, Chardonnay, Pinot noir|
|Ripening potential:||2 to 3 years|
|Serving temperature:||10 to 12 °C|
|Food pairing suggestion:||Apéro riche, Smoked fish, Sushi, Sashimi, Ceviche, Succulent chicken breast with cream sauc, Seafood salad, Asparagus specialities|
France – Philosophy in a bottle
According to French philosophy, wine should be an expression of the soil and climate. They use the word “terroir” to describe this. Terroir makes every wine different, and many especially good. French wine is regarded worldwide as an expression of cultural perfection. The French believe that humans are responsible for the quality of the berries, the vine variety for their character, and nature for the quantity. This philosophy can be expressed succinctly as: “the truth is the vineyard, not the man.”
Nicolas Feuillatte, a visionary and gifted entrepreneur, presented his Champagne for the first time in 1976. It quickly became the trendy brand in jet-setter circles in the USA, Australia and England, circles which Nicolas Feuillatte regularly frequented. In just 30 years, Nicolas Feuillatte rose to become the No. 1 Champagne brand in France, and in 2016, exactly 40 years after its founding, it became the third largest export brand worldwide.
Behind the brand lie numerous wine growers and their families, lovingly tending their vineyards with the experience of generations to obtain the best quality grapes for the harvest. They are organised within the Centre Vinicole de la Champagne, the most important wine growers’ association in Champagne. The vineyards include 13 invaluable Grand Cru and 33 1er Cru areas, the basis for exclusive and prestigious top cuvées such as Palmes d'Or Brut and Palmes d'Or Rosé. In order to ensure flawless quality, the grapes – regardless of origin – are pressed immediately after harvesting in on-site presses in the vineyards themselves.
The Centre Vinicole boasts state-of-the-art technology and professionalism, absolute cleanliness and control. The ISO 22002 certificate guarantees top production quality while using sustainable, environmentally-friendly methods. This includes a separate sewage and water treatment plant and the use of renewable energy.
The personality of Champagne Nicolas Feuillatte is elegant, urban, modern and glamourous. It is unique yet universal, which is reflected in the variety of the cuvées. There is nothing more beautiful than celebrating life’s big and small moments with a glass of Champagne Nicolas Feuillatte!
Freshness boost for champagnes
Many fine white hairs on the underside of the leaves give this red grape its name. "Meunier" translates to miller, an allusion to the impression that the plant has been dusted with freshly ground flour. Its main habitat is in Champagne. Alongside Pinot noir and Chardonnay, it forms the third component of the classic champagne cuvée. It contributes fresh acidity and youthful fruit to the sparkling wines. It is only very rarely into champagne by itself, but the few examples are worth tasting. In German, Pinot Meunier is also known as Müllerrebe or misleadingly as Schwarzriesling (black Riesling).
King or beggar?
Hardly any variety of vine shows such a broad spectrum of quality as the Chardonnay. Its wines range from faceless neutrality to breath-taking class. It is an extremely low-maintenance vine, which explains why it is grown around the world – even in places where it probably should not be. The aromas of the Chardonnay variety are not very pronounced: a bit of green apple, a little hazelnut; in warmer latitudes, also melon and exotic fruits. The wines are often defined by maturing in casks. They develop more or less subtle notes of butter, toasted bread and vanilla. The grapes achieve their highest expression in their region of origin, Burgundy. Its heart beats in the Côte de Beaune: one might think of the plant growth of Meursault or Puligny-Montrachet. With their finesse and complexity, they can survive for decades. Chardonnay also achieves first class in some Blanc-de-Blancs champagnes. It additionally yields great wines in the Burgundian Chablis, and increasingly in Australia and Chile. A simple rule of thumb for pairing with food: When butter and cream are involved, you cannot go wrong with Chardonnay.
Blueprint of the terroir
No other variety expresses its terroir as precisely as Pinot noir. It is a sensitive, fragile grape. But when it succeeds, it gives the world some of its very greatest wine plants. It especially excels in Burgundy, where it has been cultivated for at least 700 years. Even in the middle ages, it was considered so precious that it was kept separate from other grapes so as to not diminish its value. The finest examples are delicate and fragrant with aromas of cherries and red berries. With maturity, notes of forest floor, leather and truffles enter as well. An irresistible fruity sweetness still shines through, even after several decades. The Pinot noir does well in cool locations: in Switzerland and in Germany, where it is known as Blauburgunder and Spätburgunder respectively; in Alsace and in South Tyrol, in Oregon, New Zealand and Tasmania. Not least, it yields fantastic champagnes. It is a wonderful culinary companion. With its soft tannins and charming bouquet, it meshes with everything, from Güggeli and cheeses to fried fish.