Dekeyne & Fils Champagne Chardonnay Vignes de 1962 Extra-Brut Champagne France, NV, 750
Dekeyne & Fils Champagne Chardonnay Vignes de 1962 Extra-Brut Champagne France, NV, 750
This wine shows a surprising amount of depth and character for such a low dosage. Dry, and focused, yet balanced with a brioche sporting complexity showing a pleasing complexity and depth to counter the racy acidity. With finesse and character that shows how well the brothers can balance elegance and tension the wine.
On the nose, it offers layers of red and green apple alongside zesty fresh lemon, this focused but restrained acidity, highlights flavors of apple, pear, generous chalky minerality, and subtle notes of brioche.
The fine, persistent bubbles lend a sense of refinement and the low dosage complements the wine’s fresh and vibrant character without washing out its complexity. With 20 months on the lees, this Champagne captures both depth and brightness. A versatile and enjoyable expression of Côte de Sézanne terroir.
From the importer:
"Dekeyne & Fils produce Champagnes from their five hectare estate in Bethon, a village in the southern end of the Côte de Sezanne. The Dekeyne family settled on their farm in Bethon in 1919, in an area known as “La Voglonière.” In 1962, The Dekeynes were the first in the village to replant vineyards after phyloxerra, a date that reminds us of how recent most vineyards are in this part of Champagne. The Dekeyne estate is now run by the brothers, Gael and Baptiste, who have taken up the work of their parents. They are creating a farm with a self-sufficient ecosystem and have received certification for both organic (AB) and bio-dynamic (Demeter) production. They produce their own tisanes, mostly from plants grown on their property and use fertilizer made only from plant material. They have decided to produce champagnes from a single vintage and from a specific plot/s."
"As the name suggests, this cuvee is 100% Chardonnay and is produced from the parcel planted in 1962. This parcel of vines slopes gently to the south and the soil has deep layers of limestone. Hand harvested grapes were slowly pressed in an old basket press and the juice was fermented with indigenous yeast in stainless steel tanks. The wine is allowed to go through its malo-lactic fermentation and bottling is done in the spring. The Champagne rests “sur-lattes” in their cellar for approximately three years before disgorgement. The dosage of 2g is prepared with cane sugar. The Dekeynes then age their Champagnes for another year before release."
