Savart L'Ouverture Brut 1er Cru Blanc de Noirs, NV, 750ML

HK$490.00
SKU: Z006-580305
Region: FR | Champagne
Variety: Pinot Noir
Rating: Wine Advocate 91

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Feature


Winery Savart
Sub Region FR | Champagne
Variety 100% Pinot Noir
Format 750ML
ABV 12.5%
Disgorging Date de dégorgement Juin 2022
Dosage 4 g/L
Certification -


Tasting Note



Vinous 93, Antonio Galloni

The NV Extra-Brut L'Ouverture (100% Pinot Noir, base 2019) is a bright, exuberant Champagne. Crushed rocks mint, white flowers, apricot, tangerine peel and citrus confit all race out of the glass. Bright and finely cut, this steely, delineated Champagne has a ton to offer. Time in the glass brings out burnished Pinot character and a good bit of breadth, but there's a ton of Chardonnay-like vibrancy here too. Dosage is 4 grams per liter.
Disgorged: February, 2022.


Wine Advocate 91, William Kelley

Based on the 2019 vintage and disgorged in February 2022, Savart's NV Brut Premier Cru L'Ouverture offers up expressive aromas of pear, honeyed orchard fruit, baking spices and fresh bread. Medium-bodied, lively and fine-boned, with a pretty core of fruit, lively acids and a pinpoint mousse, it's an attractive wine that's showing well out of the gates. Drink Date: 2022 - 2032

Winemaking


Fred Savart's entry-level Champagne, made from 100% Pinot Noir from Ecueil, is anything but one-dimensional. Half is fermented in neutral barrels and half in stainless steel, with partial malolactic fermentation influenced by reserve wine that has experienced greater temperature swings. This blend includes three successive vintages, aged under cork (not crown cap), with a dosage of 4 g/L, all crafted using organic farming practices.

Winery


Champagne Savart Terroir: Ecueil's soils vary, featuring sandy parcels, clay on mid-slopes, and some chalky areas. In Villiers-aux-Noeuds, the soils are predominantly chalky, with Savart's prized vineyards cultivating the sélection massale of the renowned Pinot fin d'Ecueil.

Vinification: Most wines ferment in stainless steel, with an increasing use of barriques since 2004. Malolactic fermentation is selective, typically occurring in wines with reserve components due to their exposure to more temperature fluctuations. Dosage is generally low and always MCR, as Savart prefers it for its neutrality over poorly made liqueurs.