Philipponnat Royale Reserve Brut Champagne
The majority of this cuvee is always Pinot Noir (40-50%) with the balance being generally made up of Chardonnay (30-35%) and Pinot Meunier (15-25%). The cork on this particular bottle was very difficult to extract. Having finally opened the bottle it poured well with a white creamy mousse showing good hold followed by a pale gold base wine colour. The bead is very fine and shows excellent persistence. Superb nose showing much more intensity and varietal character than the three Tasmanian cuvees tasted before it. Aromas of baked bread, yeast autolysis characters and toast are followed by some light almond notes. The palate is quite full and rich delivering flavours of yeast lees, baked bread, brioche and a touch of hazelnut. Almost creamy like texture with a clean dry finish. Long aftertaste of yeast lees, toast and biscuit.
Drink over the next 2-3 years (2011-2014).