Joseph Perrier : La Côte à Bras 2013

A vintage Blanc de Noirs champagne with a lithe precision and freshness

The estate

In the shadows of its 3-kilometre-long underground galleries of Gallo-Roman origin, the eminent Joseph Perrier Champagne House perpetuates a know-how and a respect for tradition which has been transmitted from generation to generation. Each plot is vinified separately so that the identity of each of the Champagne terroirs can be expressed, with bespoke ageing processes.

The vineyard

Joseph Perrier's 2013 Côte à Bras is produced from a great Champagne terroir, namely the eponymous plot, which is located in Cumières, at the foot of the famous Montagne de Reims.

The wine

This Brut Nature champagne was created in 2007; the house wished to showcase this terroir through a unique champagne that showed off its plot, its grape variety and its vintage.

The vintage

2013 saw an unexpectedly cool start to the year, which lasted until the end of June. Thanks to the late budding of the vines, the frosts had no impact on the vineyards. A hot, sunny summer, punctuated by heavy thunderstorms, gave way to less clement conditions in September and October. The result of this instability was a late and uneven harvest throughout the Champagne region.

Winemaking and ageing

Joseph Perrier's Côte à Bras 2013 was aged for several years on lees. No dosage has been added.

Blend

Pinot Noir (100%).

Joseph Perrier’s La Côte à Bras 2013: Characteristics and tasting tips

Tasting

Colour
This champagne reveals a deep golden colour.

Nose
The nose opens with floral (dried flowers) and fruity (peach jam, ripe fruit) notes. When aerated, delectable notes of grenadine and strawberry compote emerge.

Palate
Structured and very precise, the palate mixes citrus and pomelo aromas with orange zest. The finish is alluring and subtly exudes bitter and iodine notes.

Food and wine pairing

A perfect apéritif, Joseph Perrier's Côte à Bras 2013 pairs ideally with seafood dishes such as langoustine ceviche served with green mango.

To serve

For the best tasting, it is recommended to chill this champagne in an ice bucket twenty minutes before serving. Serve between 10 and 12°C.