Launch of Champagne Joseph Perrier by Brouzje
25-06-2024For @thestoryofmywine, I attended the Launch of Champagne Joseph Perrier by Brouzje.
Champagne makes you think of festivities and is not drunk nearly as often in the Netherlands as in other countries. This may change as far as I am concerned, because there is a Champagne for every moment and it is widely applicable gastronomically.
For years Hinke de Jong has been committed to champagne in the Netherlands. You can say that she lives and breathes champagne. Her love for this wine has inspired her to establish two companies with this bubble in the lead. With her company Brouzje, she imports quality champagnes from small houses to the Netherlands. In addition, she takes people on trips with her Champagne Travel.
In 2015 she was even named Champagne Ambassador of the year 2016 at Karel V, so the venue was quickly found for this exclusive collaboration with Joseph Perrier.
Paul Edgar Bredar of Joseph Perrier was present to give a masterclass and tasting. He spoke about the house and its various champagnes.
Joseph Perrier champagnes
The house was founded in 1825 and celebrates their 200th anniversary next year. Currently the company is headed by already the 6th generation. It is located in Châlons-en-Champagne, the third largest champagne town, after Reims and Épernay. The estate is situated in an old post office and a remarkable fact is that the wine is not kept in cellars. The building is built into a hill, therefore no cellar is needed. Here, too, the temperature is ideal and constant for storing wine. Furthermore the house has 23 hectares of vineyards divided into 34 plots. Planted are Chardonnay, Pinot Noir and Pinot Meunier. These are spread across the four areas: Montagne de Reims, Vallée de la Marne, Côte des Blancs and Côte des Bars. They also buy grapes from cooperatives.
Since 2017 Nathalie Laplaige has been head of cellar and she has made style changes. Not just in terms of the taste of the current champagnes. She has also adapted champagnes in the cellar, which were made before her time, all to her standard. Additionally, she introduced plot by plot vinification.
She is in constant pursuit of excellence combined with keeping the original flavours and aromas of each cuvée intact. In 2019, she was named: Chef de Caves, by Les Trophées Champenois.
The key elements of Jospeh Perrier Champagne are;
- Freshness, nice acidity protected by the exclusive use of stainless-steel vats
- Elegance, very vertical wine with fine bubbles
- Balance, the right dosage for the right balance and time is key
Overall I have tasted 9 champagnes and I will tell about the highlights.
- The first one they poured was the Cuvée Royal. It is their 'house style'; an elegant, fresh and modern style Champagne, with fine mouse and distinct flavours of lime, citrus, grapefruit and tree fruits. Composed of 35% Pinot Noir, 35% Chardonnay and 30% Pinot Meunier. 20% reserve wine was used and the dosage is 7 grams/litre. A really good quality for that price.
Fun fact, the name ‘Royal’ is owed to the British Royal Family. Queen Victoria made the champagne house their "house champagne" in 1898, because it was one of her favourite champagnes.
- My number two was the Cuvée Royal extra-brut Organic, it had more depth and a bit earthy feel, nicely in balance. Composed of 42% Pinot Noir, 37% Chardonnay and 21% Pinot Meunier. This wine also rests 36 months on the lees and the dosage is 5 grams/litre. In all the champagnes of Perrier that I have tasted the citrus aromas are key, but this one is different. It has more peach, nectarine and a hint of tropical fruits as pineapple. The mouthfeel is much softer dan the other champagnes, it has a bit of roundness and saltiness. This cuvée captures the authenticity and purity of their organically grown vineyards.
- Cuvée Joséphine vintage 2014, was my favourite of the day. What a nice champagne. It was made for the wedding of daughter Joséphine from the ‘Perrier’ family, and the bottles for that day were hand painted with gold. All the labels of the champagnes recently have had a new design. Especially the label of the Josépine is stunning.
Only in the best years this cuvée is made. Only the best grapes from ditto vineyards premiers and Grands Crus are used. It contains 60% Chardonnay and 40% Pinot Noir. This wine also rests 8 years on the lees and the dosage is 5 grams/litre. The balance is perfect. The wine is very elegant, has a surprising long taste and opens up while drinking.
The aromas of ripe red apple, dried fruits, candied citrus, blossom, brioche and spices dominate within a taut mineral frame.
Nathalie says this cuvée is the easiest to make, because of the quality of the grapes and there is no pressure of making it every year.
After the masterclass we could continue to enjoy the champagnes on the terrace of Karel 5 while enjoying their delicious amuses.
Conclusion
The line of champagnes from Joseph Perrier are divers, but all elegant and fresh. The constant high quality is remarkable and it is value for money.
Thank you:
Brouzje
Champagen Joseph Perrier
Restaurant Karel 5