The wine is aged in modern, stainless steel tanks which allow for perfect temperature control. Once all the base wines are fermented and racked, Chef de Caves Hervé Deschamps meticulously tastes from over 300 wines to choose the most outstanding lots. In addition to grapes from the current vintage, between 10% to 20% of reserve wines from previous vintages are blended into the final cuvée. The bottles are aged in the house's historic champenois aging cellars, which are tunneled directly into the chalky soil of Champagne. The Champagne caves run 50 feet deep and remain at a constant temperature of 52° F.
Wine SpectatorThis is lacy in texture, featuring a firm frame of acidity and a smoke-tinged underpinning. Offers flavors of poached quince, toast and pickled ginger, with a crisp, citrusy finish. Drink now through 2020. 40,000 cases imported. -AN
Wine EnthusiastThis standard nonvintage cuvee from Perrier-Jouet is crisp and stylish. It has understated fruitiness, nothing pushing forward too much, giving a balanced wine that has a soft aftertaste and is easily drinkable.