Caillez Lemaire Vinotheque 2004
Specially selected by Peter Crawford and disgorged to order for Sip Champagnes... after spending almost 18 years on lees!Golden with a tinge of yellow. What an epic nose. Toasty, stewed nuts, butter and honey. The first sip is creamy with a dusting of sugar. Then it spreads wide to deliver loads of exotic fruit laterally. Beautifully layered, textured and refined mid-palate with that brilliant lemon zest acidity picking up the finish. An awesome wine!
The magic of the leesLees ageing is the process that occurs once the wine is put into bottle. Extra yeast and sugar is added to promote the secondary fermentation, (the bit that makes Champagne so unique), and once the yeast has eaten all the sugar, that’s when the magic starts. As the yeast cells start to die away they begin to interact with the wine to create an array of delicious and engaging flavours. First, after 2 or 3 years, you are greeted with bready, doughy notes alongside toast and brioche, (this is usually the end of the road for non-vintage ageing). Go a little further though and after 4 or 5 years, you can add weight and texture to the mouthfeel, as well as more complex secondary notes of crème brûlée and chicken stock. If you leave it even longer, when the wine hits 7+ years, you can reap the full rewards of autolysis, with the palate gaining layers and aromatic complexity as well as plenty more baked notes – the flavours that make good Champagne so special.
We totally fell in love with this producer when we first visited nearly 10 years ago. Based in Damery, with vines in 57 plots in 7 villages, predominantly Meunier, their wines show a crisp style and age like legends. They acquired the HEV certificate recently and there is a real honesty to their winemaking and wines.
60% Chardonnay | 30% Pinot Noir | 10% Meunier
2004 (not declared)
100% oak, aged on cork
April 2023 - 210 months on lees