Philipponnat Cuvée 1522 Premier Cru Brut 2003 (Sparkling Rosé)

Maison Philipponnat traces its roots back to the 16th century, when Apvril Philipponnat was awarded land in Aÿ for fighting in François I’s army at the Battle of Marignan. From that point on, the House developed, and its Champagnes found their way to the tables of princes and even King Louis XIV. Maison Philipponnat as such was founded in Mareuil-sur-Aÿ in 1910, in the former 18th-century cellars of the Château de Mareuil.
Today, the vines spread over 20 hectares in Aÿ, Avenay-Val-d’Or, Mareuil-sur-Aÿ and Mutigny, and the House sources additional grapes from selected demanding winegrowers. The House joined the Boizel Chanoine Champagne group in 1997, but the Philipponnat family is still very much present, alongside Charles Philipponnat and today his son François.
In the vineyard, viticultural methods are as natural and respectful of the terroir as possible. And in the winery, one of the unique techniques used is to preserve reserve wines in solera in oak casks. A medium-sized house producing top end, truly recommended Champagnes.

The House of Philipponnat has roots dating back to the 16th century, when Apvril Philipponnat acquired land in Aÿ as a gift for having fought in King Francis I’s army in the Battle of Marignan in 1515. The House thus grew from this point, their Champagnes shortly gracing the table of princes and even supplied to the court of King Louis XIV. Today’s House of Philipponnat was installed in Mareuil-sur-Aÿ in 1910, in the historic 18th century cellars of Château de Mareuil. The present vineyard extends over 21 hectares in Aÿ, Avenay-Val-d'Or, Mareuil-sur-Aÿ and Mutigny and the House also acquires fruit from several rigorous wine growers. The House joined the Boizel Chanoine Champagne group in 1997, but the Philipponnat family remain actively involved.
Work in the vineyard follows the most natural methods possible out of respect for the terroir. A particularity of their work in the cellar is to age the reserve wines using the solera process (involving fractional re-blending of vintages). A modest-sized house producing first-class and highly recommendable Champagnes.
The Cuvée 1522 Rosé is a rosé blend. It is vinified mostly in wooden casks with no malolactic fermentation. Dosed as extra-brut, at 4.25 g/l, it then ages on lees for eight years. A pretty, almost copper-pink robe exudes a bouquet of stone fruit and piment d’Espelette. In the mouth it is fleshy and sapid (notes emerge of white and red fruit) with lots of refined freshness. A Champagne for drinking either as an aperitif or with seafood and shellfish, or alongside a red fruit dessert.

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