- Jean Vesselle Brut Reserve Bouzy N/V Product #7655 (In Stock)
After 300 years of growing and making Champagne in Bouzy, the Vesselle family has mastered the art of making rich, toasty, wines with creamy textures and pure, fresh, finishes. This 100% Grand Cru Pinot Noir (80%) and Chardonnay (20%) aged 30 months on the lees following secondary fermentation.
A smoky, toasty, nose shows hints of strawberry, pear and spice. Then fresh and very pure in the mouth with red berry fruit, pear, spice and plenty of toast, biscuit and brioche. Perfect balance on the palate through the long, creamy, finish that lingers on and on. This is delicious to just drink but will work beautifully at table, too.
- Jean Vesselle Brut Oeil De Perdrix NV Product #13956 (In Stock)
Dom Perignon - yes, he was a real winemaking monk! - pioneered the making of "white" Champagne from "black" Pinot Noir grapes in the 1600s. The techniques were refined by the large houses in Champagne's northern regions, but somehow never reached the little town of Bouzy in the south. When Fulgence Vesselle and his neighbors started making their own Champagne around 1900 (having sold their grapes before), they slightly over-pressed and ended up with a wine that was neither all white or full pink - in fact, the pale orange pink of a partridge’s eye or Oeil de Perdix.
The style faded from view around mid-century, but in 1972 Fulgence's grandson, Jean Vesselle, discovered a few bottles of the old wine hidden in a wall. He was astounded by the color, freshness, and lovely aromas of this old-style wine and, beginning a few years later, launched his own interpretation of Oeil de Perdix. It's 100% Pinot Noir pressed lightly pink and aged 3 years in bottle before release. History never tasted so good!
"Pale, bright pink. Vibrant red berry, orange zest and mineral scents pick up a suave floral quality with aeration. Lively and precise on the palate, offering intense raspberry and blood orange flavors that are given spine by juicy acidity. Concentrated yet virtually weightless and nervy Champagne, with excellent finishing cut and thrust. This will work with a range of foods, from light and unadorned to rich and buttery." Vinous (Reynolds) 92 points