Philipponat is one of the original families of Champagne and they are one of a small handful that have a commercially available zero dosage Champagne. The ‘Non Dosé’ on this label simply indicates no additional sugar was added to this Champagne after it was disgorged. Topping up the Champagne bottle with a mixture of wine and a sweetening solution (dosage) is a typical step in the traditional method of making sparkling wines.

(Please click here to read more about zero dosage Champagne). 

As with all zero dosage Champagnes, the key is using high quality grapes. This is a style of wine which is, to Philipponnat’s words, ‘An incontrovertible demonstration that a great cuvée can be enjoyed without artifice’. Therefore, the grapes used here are from predominantly grand cru and premier cru vineyards with only partial malolactic fermentation permitted.

The majority of the grapes in this blend are pinot noir (65%) ensuring deeper flavours and more complexity. As expected, the blend is completed by the usual companions, chardonnay (30%) and pinot meunier. A portion of the reserve wines that have been added have also been aged in barrel. This smoothes out the palate and reduces the necessity for adding sugar.

In the mouth, this wine shows plenty of fine detail. The aromas of peach, savoury floral scents, bread, eggshell and nougat flow through to the palate. It is a mouthful of flavour that finishes in a long length of bread and fruit. As a result, the freshness and concentration of the palate allows this Champagne to easily move from aperitif to matching food.

This one is ready to go now, or leave it for a few years to round out.

Quickie review « Good Champagne needs no dressing up. »

Country of Origin: Champagne AOC, France
Tasting Date: June 2019
Price: €31 | £38 | US$60++
Drink: now
Needs food: no
Source: Tasting

Want to know more?

Love Champagne? Click here to read more about organic and biodynamic Champagne and the people who produce them.

Visit Philipponat for more information.

Click here to listen to Colette Bonnet talk about growing and making Champagne as an organic winemaker.

Originally posted June 2020