- Paul Goerg
- Pinot Noir / Chardonnay / Pinot Meunier
- Case size
- Available Now
Goedhuis, August 2017
After a long search we selected Paul Georg as our house Champagne in 2015, and continue to be delighted with their approachable, expressive style of wine. This fine blend of 60% Chardonnay and 40% Pinot Noir benefits from three years in bottle before release, which allows the Chardonnay time to evolve. Pale lemon colour, with aromas of brioche and a creamy citrus freshness on the palate. It is an excellent all-round Champagne.
Sourcing premium quality Champagne at exciting prices is one of the greatest challenges any wine buyer has. In Champagne Paul Goerg we think we have absolutely hit the jackpot! Eight quality conscious growers in the beautiful 1er Cru classified village of Vertus in the heart of the Côte de Blancs near Epernay have pooled their vineyards and resources together to create a premium quality 120 ha estate. The house is headed by Jean-Philippe Moulin formerly head winemaker at Champagne Ruinart. The rolling chalk based hills of Vertus create a range of micro-climates which give a richness and variety of fruit to their Champagnes with extraordinary purity, and we have selected three different cuvées to highlight both the quality and breadth of style. The secret to their success is not only an outstanding source of fine fruit and skilful wine making, but equally importantly the correct amount of bottle aging before the wines are released to create roundness, harmony and fine balance. The two non-vintage cuvées have a minimum of three years sur lattes before release and the vintage cuvée is now a nine year old wine and absolutely at its peak.
Champagne, the world's greatest sparkling wine, needs little introduction - with imitations produced in virtually every country capable of growing grapes, including such unlikely candidates as India and China. The Champagne region, to the north of Paris, has the most northerly vineyards in France, with vines grown on slopes with a southerly exposure to maximise sunlight. The soil is chalky, providing an excellent balance of drainage and water retention. The key to the wine is in the cellar - the bubbles result from a second fermentation in the bottle and the rich toasty flavours in great Champagne come from extended bottle ageing on the yeasty lees. Until the eighteenth century, the wines produced in the Champagne area were light acidic white wines, with no hint of sparkle. However glass and closure technology developed at that time and it was not long before Dom Perignon, a Benedictine monk at the Abbey of Hautvilliers, started experimenting with blends and produced the first recognisable champagne. In a world accustomed to still wines, the advent of champagne was almost a flop. It was saved when it became fashionable at the French court as a result of Louis XV's mistress Madame de Pompadour commenting "Champagne isthe only wine that lets a woman remain beautiful after she has drunk it." And the rest is history, with famous (or infamous) champagne lovers including Casanova, Dumas, Wagner, Winston Churchill, James Bond and Coco Chanel.