Vineyards and winemaking
This vintage Champagne is made from 60% Pinot Noir and 40% Chardonnay grown in Duménil’s Premier Cru vineyards in the Montagne de Reims. Chalk-rich soils and the cool climate of Chigny-les-Roses, Rilly-la-Montagne and Ludes provide the fruit with both ripeness and the acidity needed for long bottle maturation.
The base wines ferment in stainless steel before the cuvée undergoes its second fermentation in bottle. A minimum of six years on the lees develops a fine mousse and considerable savoury complexity, while a restrained dosage preserves the clarity of the 2013 vintage.
Tasting notes
Appearance
Golden straw with a fine, settled bead and persistent mousse.
Nose
Baked apple, ripe pear and lemon curd are joined by brioche, toasted almond and a faint note of dried flowers.
Palate
Rich yet energetic, with orchard fruit and preserved citrus carried by bright acidity. Long lees ageing brings creaminess and notes of hazelnut and pastry, while the chalky structure of the Montagne de Reims gives the finish poise and length.
Food pairing
Pair with lobster in a light butter sauce, roast turbot, guinea fowl with morels or a Comté soufflé. Its maturity also makes it a compelling Champagne for the table rather than solely for an aperitif.
Background story
Duménil has produced Champagne since 1874 and remains in the hands of the founder’s descendants. The estate works exclusively with Premier Cru vineyards, giving the family close control over the fruit that defines each cuvée.
Unlike Réserve 22, this wine comes entirely from the 2013 harvest and was given at least six years to develop on its lees. The extended maturation has shifted the profile towards baked fruit, nuts and pastry while retaining the freshness required of a well-balanced vintage Champagne.
