Champagne Roger Coulon - L'Hommee 1er Cru - Brut - 3000 ml
WHAT THE CRITICS ARE SAYING
Based on the 2012 vintage that was bottled at the end of July 2013, the NV Premier Cru Brut L'Hommee displays fine, fresh, pure, delicate and beautifully aromatic fruit and iodine aromas on the complex nose. On the palate, this is a very intense yet fine, elegant, very complex and persistent cuvee, a great mix of attractive and charming fruit with minerality that gives a strong and persistent structure. This is a striking wine, absolutely fabulous. Dosed with three grams per liter in September 2017. Stephen Reinhardt, The Wine Advocate
Champagne Roger Coulon has produced Champagnes in Vrigny, in the Montagne de Reims since 1806. For eight generations, the Coulons have remained artisan growers and winemakers. Eric and Isabelle Coulon head Champagne Roger Coulon - a domain made up of 10 hectares of vineyards spread across five villages and 100 parcels of classified Premier Cru land. Their vines are 40 years old on average, and their parcel, Les Linguets, has the unusual distinction of being planted with non-grafted vines. Eric and Isabelle practice sustainable viticulture. Each grape variety and each parcel are vinified separately in stainless steel vats or oak barrels, depending on the nature of the year’s harvest. Their champagnes are accomplished expressions of their terroir.
There are two main things that are important to understand the light, discreet, delicate and harmonious style of Roger Coulon. First, there is no chaptalization, as Eric prefers lower alcohol wines and tends to find Champagnes imbalanced when they exceed 12% alcohol. Second, he prefers a moderate and elegant spume and pressure. That's why he adds less sugar to start the second fermentation and keeps the pressure at five rather than six atmospheres. "It's the style my grandfather used to cultivate rather than my father," Eric says. In fact, it was his grandfather who trained him to handcraft Champagne like it was done 100 years ago. "Just the dosage is much lower today than it used to be in the old days..." After the press, the must is fermented with indigenous yeasts, and the best wines are aged in tonneaux for up to 24 months before the bottling. There is no stirring of the lees and no fining. After the disgorgement, the cuvées are kept for another six months in the domaine before they are shipped into the different markets.
Grapes: 40% Meunier, 40% Chardonnay, 20% Meunier
Ageing: Minimum 5 years
Total Production: 25,000 bottles