Philipponnat

Brut Blanc de Noirs Champagne Pinot Noir

9.11 ratings
-no pro ratings
Mareuil-Sur-Aÿ, Vallée de la Marne, Champagne, France
Pinot Noir
Turkey, Game, Exotic Spices, Soft Cheese, Duck, Goose, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Mushrooms, Chicken, Meaty & Oily Fish, Shellfish, Crab & Lobster, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa, Shellfish
Top Notes For
Willie Carter

Old gold bordering on copper in the glass. The nose is immediately expressive with notes of peaches, ocean mist, and red apples. Honeydew and plums all day with a light dusting of cinnamon. There’s a quintessential touch of hot buttered toast to compliment.

So classy and so well defined. This certainly grows in the glass over time and becomes even better than you expected and honestly, you expected a lot. 100% Pinot Noir from Premier and Grand Crus. Autolytic and full bodied, this is a powerful champagne that is still so young and fresh. Very zippy due to the low dosage. Years and years to go.

The fruit is more present on the palate with dried cherries and figs prominent. Orange peels and apples. A bit of warm spice on the long finish. Lovely, lovely stuff. Electric and alive.

Old gold bordering on copper in the glass. The nose is immediately expressive with notes of peaches, ocean mist, and red apples. Honeydew and plums all day with a light dusting of cinnamon. There’s a quintessential touch of hot buttered toast to compliment.

So classy and so well defined. This certainly grows in the glass over time and becomes even better than you expected and honestly, you expected a lot. 100% Pinot Noir from Premier and Grand Crus. Autolytic and full bodied, this is a powerful champagne that is still so young and fresh. Very zippy due to the low dosage. Years and years to go.

The fruit is more present on the palate with dried cherries and figs prominent. Orange peels and apples. A bit of warm spice on the long finish. Lovely, lovely stuff. Electric and alive.

Apr 17th, 2023