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Geoffroy Empreinte Blanc de Noirs 2016 | Champagne | Vinaris
  • Geoffroy Empreinte Blanc de Noirs 2016 | Champagne | Vinaris

Geoffroy Empreinte Extra Brut Blanc de Noirs 2016 | Premier Cru | Champagne

54.90 €




Geoffroy Empreinte Blanc de Noirs 2016 | Champagne | Vinaris
Geoffroy Empreinte Extra Brut Blanc de Noirs 2016 | Premier Cru | Champagne
54.90 €
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René Geoffroy, AOP Champagne Premier Cru (Cumières). Assemblage of three historic domaine parcels: Les Chalmonts, Les Barremonts and Les Pêchers, south-facing at ~160 metres altitude on a 19% slope. Clay-limestone soils with silex fragments. Cumières classified at 93% on the échelle des crus.

100% Pinot Noir from vines over 40 years old ('Pinot Noir Historique du Domaine'). Pressed in a traditional Coquard press, tête de cuvée juices only. Parcel-by-parcel vinification by gravity in oak barrels and tuns with indigenous yeasts. Malolactic fermentation deliberately blocked (house policy). 72 months ageing sur latte. No fining or filtration. Disgorged at 3 g/L Extra Brut dosage.

Wine Identification
The René Geoffroy Empreinte Brut Blanc de Noirs is a sparkling wine from the Champagne region of France, specifically produced by the renowned producer René Geoffroy. This particular vintage is identified as 2016. It is classified under the AOP Champagne Premier Cru designation, originating from the village of Cumières.

Origin and Winemaking
This cuvée is a Blanc de Noirs, composed entirely of Pinot Noir grapes sourced from three historic vineyard parcels within Cumières: Les Chalmonts, Les Barremonts, and Les Pêchers. These plots are situated on a south-facing slope with an altitude of approximately 160 meters and a gradient of 19%. The soils are characterized as clay-limestone mixed with flint fragments. The vines from which the grapes are harvested are over forty years old, referred to as "Pinot Noir Historique du Domaine."

The winemaking process is meticulous and traditional. After pressing in a traditional Coquard press, only the tête de cuvée (the first, finest juice) is used. The wine undergoes parcel-by-parcel vinification by gravity fermentation in oak barrels and vats, utilizing indigenous yeasts. Notably, the house policy mandates blocking malolactic fermentation to preserve acidity. The wine rests sur lie for 72 months before disgorgement. It is neither filtered nor clarified. The dosage is set at an Extra Brut level of 3 grams per liter.

Expected Profile and Tasting Notes
As a Blanc de Noirs, this wine presents the depth and structure typical of Pinot Noir, yet maintains the elegance associated with Champagne. The extended aging on lees for six years contributes to its complexity. The blocking of malolactic fermentation suggests a vibrant acidity profile, complemented by the mineral character imparted by the flint-rich clay-limestone soils. The low dosage of 3 g/L indicates a dry, pure expression of the fruit and terroir without added sweetness masking the natural flavors.

Overall Character
The René Geoffroy Empreinte Brut Blanc de Noirs 2016 represents a serious, high-quality entry into the world of vintage Champagne. Its combination of old vines, specific parcel sourcing, extended lees aging, and precise dosage reflects a commitment to precision and typicity. It is a wine defined by its structural integrity, mineral depth, and the distinctive character of Cumières Premier Cru vineyards.

Learn more about Champagne Geoffroy

The Geoffroys have been in Cumières, in the Marne valley, since the early seventeenth century. The brand, by contrast, is recent: René Geoffroy and his wife Julienne created it in the early 1950s.

Jean-Baptiste, qualified in viticulture and oenology, took over at the end of the 1980s. In 2008 he and his wife Karine moved the winery to Aÿ, leaving the vineyard where it was.

Fourteen hectares on the slopes of Damery, Hautvillers, Fleury-la-Rivière and above all Cumières, a village classified Premier Cru, wedged between the river Marne and steep southeast-facing slopes. The split is 42% pinot noir, 39% meunier and 19% chardonnay.

Their most committing decision is to avoid malolactic fermentation. Much of Champagne encourages it for the opposite reason: it converts malic acid into lactic and softens the acidity, which is ever more tempting with warmer harvests.

Giving it up keeps the acidity, but it carries a cost that does not show on the label. If malolactic does not happen in the base wine, it may start during the second fermentation, already in the bottle, and that clouds the wine and is very hard to correct at that stage. Avoiding it means guarding against it for the whole life of the bottle.

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