Champagne Pierre Peters
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Champagne Pierre Peters,
Drink now,
The Cuvée de Réserve goes from strength to strength and is now one of the most sought-after of our non-vintage Champagnes, no mean achievement for a Grower Champagne and indicative, perhaps, of the long overdue re-appraisal of the hierarchy in this region, where the hegemony of the Grandes Marques has held sway for so long.
This perhaps explains the inherent complexity on the palate, with its notes of hazelnut, acacia and apricot garlanding the more usual descriptors of citron pressé, sweet spice and crushed rock. The dosage is seven grams per litre and the finish is powerful, with a twist of salinity to confirm the fact that the majority of the fruit is sourced from the great village of Le Mesnil-sur-Oger, the balancing 30 percent coming from equally prestigious Grand Cru sites in Oger, Chouilly and Cramant
This perhaps explains the inherent complexity on the palate, with its notes of hazelnut, acacia and apricot garlanding the more usual descriptors of citron pressé, sweet spice and crushed rock. The dosage is seven grams per litre and the finish is powerful, with a twist of salinity to confirm the fact that the majority of the fruit is sourced from the great village of Le Mesnil-sur-Oger, the balancing 30 percent coming from equally prestigious Grand Cru sites in Oger, Chouilly and Cramant
UK CUSTOMERS ONLY
Bottle
£44.00
Case price (6)
£264.00
UK CUSTOMERS ONLY
Bottle 6 x 75cl 41cs
£202.86
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Bottle
£65.00
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New To BBX
Bottle 6 x 75cl 1cs
£465.00
Bottle 6 x 75cl 2cs
£600.00
New To BBX
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Magnum 3 x 150cl 1cs
£760.00
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UK CUSTOMERS ONLY
Magnum 3 x 150cl 1cs
£750.00
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Showing 1-4 out of 4 items
The loquacious and extremely likeable Rodolphe Péters of Champagne Pierre Péters is one of the most highly respected champagne growers in Le Mesnil-sur-Oger, where 12 of his 17 hectares are located.
The style of Le Mesnil Champagnes, differing markedly from more gentle siblings from villages such as Cramant, focuses on mineral power and capacity to age. Péters is the master of this art; a full malolactic fermentation and moderately high fermentation temperatures serve to tame the steely acidity of the wines, but in no way diminishes their inherent power and potential to develop over the medium to long term.
The non-vintage bottlings always incorporate a significant proportion- up to 40% - of reserve wine assembled over decades by saving back a portion of each year's blend and adding it to a solera.