The House of Louis Dousset encapsulates everything that makes Grower-Champagne so special with a history that reaches back to the mid-19th century, mature vines including some that top 80 years of age, a focus on sustainability and biodynamics in advantageously situated vineyards and Grand Cru fruit that is crafted and masterfully blended into an artisanal Champagne. From their base in the small village of Verzenay in Montagne de Reims, fourth-generation vigneron and winemaker, Jean-Roch Floquet has been guiding the family legacy to even greater heights since 1998. Although he has always farmed the estate with sustainable practices, Jean-Roch has been progressively moving towards biodynamics with each passing year. Every plot of their estate, located predominantly in the top villages of Verzenay and Mailly, are tended individually with an eye toward maintaining the terroir and distinct soils that make this pocket of France so incredibly special. In fact, the unique, north-facing slopes of greater Montagne de Reims where Verzenay and Mailly rest are said to be, “upside down,” in their aspect, but the mountain actually creates a natural barrier against wind allowing for excellent exposure.
In the cellar, tradition is met with state-of-the-art technology where Jean-Roch’s labors combine to deliver a house style that can compete with the greatest names in the business for a modest price tag. This blend of 50% Chardonnay and 50% Pinot Noir is vinified in enameled steel vats then blended into 7% reserve wine and received 7.8 grams per liter of dosage. Once the wine is bottled, the divine nectar remains on its lees for an impressive five years. This wine was disgorged in the spring of 2014 and is a testament to the art of blending and aging in Champagne. With finesse, balance, concentration and that brioche quality we all adore from extended lees aging, this Champagne is a true beauty.
This Champagne displays a light golden straw core with reflections of green and gold on the rim. Generous and intense aromas of dried yellow apple, red pear, dried pineapple and Meyer lemon curd are layered into a bouquet of honeysuckle and wildflowers laced with freshly baked brioche, lees, a hint of oyster shell and crushed chalk. The near full-bodied palate delivers a creamy mouthfeel of complex flavors, reminiscent of the nose, that evolves into a long, rich finish framed by finely crushed minerals and chalk that only the best sites in Champagne can achieve. Do not serve this wine directly from the fridge in tall, thin Champagne flutes or this charming beauty will not show its aromas. Opt instead for open-mouth champagne flutes or white wine stems and serve at 45-50 degrees.
