Frederic Savart L'Ouverture Blanc de Noirs Premier Cru Brut, Champagne, France
"A laboratory of terroirs and a creator of cuvées" are the words Fred Savart uses to describe his winery in the Montagne de Reims. Working for two generations in the villages of Ecueil and Villers-aux-Noeuds, Savart's wines bring forth precision, compelling structure, and elegant character. The wine encompasses those generous notes of light brioche, crunchy pear, cooked apples, and saline ruby grapefruit that streaks across on the finish. Its youth works in its favor here, with a vivacious energy to the bead and a creamy texture that makes it pop. L'Ouverture is 100% Pinot Noir all from the village of Ecueil, half of which was fermented in mostly neutral barrel with the other half is fermented in stainless steel. The wine only sees partial malolactic fermentation. Fred doesn't guide the malolactic fermentation, instead it is the inclusion of reserve wine that goes through malolactic fermentation because it has gone through more temperature swings.
The wine is in equal parts a blend of three successive vintages and aged under cork, not crown cap. Dosage is 7g/L.
"A laboratory of terroirs and a creator of cuvées" are the words Fred Savart uses to describe his winery in the Montagne de Reims. Working for two generations in the villages of Ecueil and Villers-aux-Noeuds, Savart's wines bring forth precision, compelling structure, and elegant character. The wine encompasses those generous notes of light brioche, crunchy pear, cooked apples, and saline ruby grapefruit that streaks across on the finish. Its youth works in its favor here, with a vivacious energy to the bead and a creamy texture that makes it pop. L'Ouverture is 100% Pinot Noir all from the village of Ecueil, half of which was fermented in mostly neutral barrel with the other half is fermented in stainless steel. The wine only sees partial malolactic fermentation. Fred doesn't guide the malolactic fermentation, instead it is the inclusion of reserve wine that goes through malolactic fermentation because it has gone through more temperature swings.
The wine is in equal parts a blend of three successive vintages and aged under cork, not crown cap. Dosage is 7g/L.
"A laboratory of terroirs and a creator of cuvées" are the words Fred Savart uses to describe his winery in the Montagne de Reims. Working for two generations in the villages of Ecueil and Villers-aux-Noeuds, Savart's wines bring forth precision, compelling structure, and elegant character. The wine encompasses those generous notes of light brioche, crunchy pear, cooked apples, and saline ruby grapefruit that streaks across on the finish. Its youth works in its favor here, with a vivacious energy to the bead and a creamy texture that makes it pop. L'Ouverture is 100% Pinot Noir all from the village of Ecueil, half of which was fermented in mostly neutral barrel with the other half is fermented in stainless steel. The wine only sees partial malolactic fermentation. Fred doesn't guide the malolactic fermentation, instead it is the inclusion of reserve wine that goes through malolactic fermentation because it has gone through more temperature swings.
The wine is in equal parts a blend of three successive vintages and aged under cork, not crown cap. Dosage is 7g/L.