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NV Extra-Brut 1er Cru “R 20 Ans d’Age”
Veuve Fourny et FilsThis rare release is named “R” for Roger, the father of winemakers Charles and Emmanuel Fourny. The base wine of 100% Chardonnay is vinified in oak casks for 18 months before being blended with a consecutive vintage and bottled. Once in bottle, the cuvée ages for 20 years in the cellar. The resulting wine is a preeminent example of the Fourny house style: clean and chiseled, yet opulent and smooth. This is the bottle to pop at your next celebratory meal; a white truffle risotto would make an excellent pairing as would ripe soft cheeses.
—Meghan Foley
Wine Type: | sparkling |
Vintage: | NV |
Bottle Size: | 750mL |
Blend: | Chardonnay |
Appellation: | Vertus |
Country: | France |
Region: | Champagne |
Producer: | Veuve Fourny & Fils |
Winemaker: | Charles and Emmanuel Fourny |
Vineyard: | 50 years old |
Soil: | Chalk |
Aging: | Aged for a minimum of twenty years on the lees |
Farming: | Lutte Raisonnée |
Alcohol: | 12% |
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About The Producer
Veuve Fourny & Fils
About The Region
Champagne
True Champagne must not only sparkle, but also must come from grapes grown in the Champagne region of France and be made using méthode champenoise—a process that involves prolonged aging of the wine as well as a bottle fermentation used to add the sparkle to the finished product. Though wine has been made in this region since at least the 5th century, Champagne as we now know is a relatively new creation. It wasn’t until the 19th century that sparkling wine production took hold on a large scale in much part due to improvements in the strength of glass for bottles and the embrace of French nobility of the sparkling wines of the region.
Only three grape varieties may be used to make Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. The chalk-heavy soils not only provide complexity and texture to the finished wine, but also act as a natural humidifier thus keeping the vine’s roots warm during colder months of the year. There are grand cru and premier cru designated vineyard areas but unlike Burgundy, there are few lieu-dit vineyards (though in recent years there has been a greater interest in producing vineyard specific Champagnes).
Kermit’s first foray into the region came in 1981 when he began importing the wines of J. Lassalle and Paul Bara—two producers whose wines we still import. In the mid 2000s, Kermit began importing the wines of Veuve Fourny et Fils.
Of Champagne, Kermit says, “You might be surprised to learn that I don’t like a goût de terroir to dominate the taste of Champagnes. If it dominates, you lose finesse. I want some, obviously—but only enough to keep things interesting.”
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Kermit once said...
Kermit once said...
If you're looking for value, look where no one else is looking.
Inspiring Thirst, page 211