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Barnaut Champagne Brut Grande Reserve 750ML  
Sku: IT-0001616
Product Rating
Critics Ratings:     (2)
Product Information
Country: France
Region: Champagne
Grape Varietal: Champagne Blend
Type: Sparkling
Inventory Location
Santa Clara/San Jose
Reg. $41.98

Vinous 90 points - (roughly two-thirds Pinot Noir and a one-third Chardonnay; made from fruit grown in Bouzy; 6 g/l dosage): Light yellow-gold. Intense, mineral-laced aromas of blood orange, dried pear and anise, with a suave floral quality gaining power with air. Chewy and precise on the palate, offering bitter pear skin, redcurrant and honeysuckle flavors plus a suggestion of buttery brioche. Finishes sappy and long, leaving notes of toasty lees and orange pith behind.  (Jan 2015)

Wine Spectator 90 points - Smoky, with rich hints of lightly charred toast and nut providing a subtle base for the flavors of plum, candied lemon zest and chalk. Firm, offering a creamy texture and smoky mineral details on the finish. Drink now through 2018. 5,000 cases made. -AN  (Jun 15 2014)

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Wine maker notes
This is the original cuvee, and its reserve wine comes from the batch first made by Edmond Barnaut and replenished every year. The blend is approximately two-thirds Pinot Noir and one-third Chardonnay, and represents 65% of the annual production. Generally, the dosage is 6 grams per liter.

Edmond Barnaut was one of the first pioneers in Champagne to create his own brand outside of the controlling centers of Epernay and Reims. In 1874 he set up shop in Bouzy, where he owned vines and where he married Appoline Godme-Barancourt (there’s a name!), heiress to additional vineyards in the village. Cellars were dug as deep as 15 meters underground, and the first cuvee made of two-thirds Pinot Noir and one-third Chardonnay was launched. And it’s still made today, under the Grande Reserve label, with its reserve wine coming from a solera system begun by Edmond himself and maintained through five generations of Barnaut descendants. Philippe Seconde is the current descendant and arguably one of the more important ones. After earning a degree in enology, he took over the family firm in 1985 and went on to significantly increase the house’s vineyards, modernize its cellar, expand production, and move its viticulture footing to the quasi-organic lutte raisonnee structure (plowing between rows, using only organic composts, and minimalizing fungicide applications). Today Champagne Barnaut farms 12.11 hectares (30 acres) in the grand cru vineyards of Bouzy and 5.39 hectares (13 acres) in the Marne Valley. The Bouzy vineyards are composed of 12% Chardonnay and 88% Pinot Noir, and are divided into 22 parcels (what we offer comes from these parcels). All fruit is selected on a sorting table. All the cuvees of wine undergo malolactic fermentation in stainless steel, and fifty percent of each year’s crop is saved as reserve wine. The white non-vintage wines spend at least 24 months on the lees before being disgorged, and rest for another three months before going to market. The vintage wine spends around three years on the lees. With its sister village of Ambonnay, Bouzy lays claim to having the finest vineyard sites for Pinot Noir in the appellation of Champagne. Its 833 acres of vines grow up the rolling foothills of the Montagne de Reims and face due south, ensuring the best possibility for ripening every year (Ambonnay’s vineyards, following the mountain, begin the turn to the southeast, thus on paper anyway have the potential for more elegance). The result is Champagne’s richest and fullest-bodied wines—the Latin counterpart to the Cote des Blancs’ Nordic austerity, if you will.

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