We tasted trough the lineup together with the winemaker and owner Jérome Dehours accompanied by a lovely dinner by Michelin starred Chef Patrick Raingeard. This non-vintage Rosé (80% Pinot Meunier, 20% Chardonnay, zero dosage) displayed a tad of brioche and minerality but first and foremost rhubarb. Not to complex, nor long the bubbles and structure were a bit angular.
We tasted trough the lineup together with the winemaker and owner Jérome Dehours accompanied by a lovely dinner by Michelin starred Chef Patrick Raingeard. More expressive than the Oeil de Perdrix this blend of equal parts Chardonnay, Pinot Noir and Pinot Meunier displayed some oxidative notes, ash, brioche, strawberries and rhubarb. More complex, medium delineation, medium- length but again rather big and angular bubbles. The level of finesse is subpar (probably some more ageing needed).
We tasted trough the lineup together with the winemaker and owner Jérome Dehours accompanied by a lovely dinner by Michelin starred Chef Patrick Raingeard. This 100% Chardonnay is not a Champagne but a still wine. For me it seemed like a virtual mix between a Burgundy and Jura Chardonnay with some oxidative notes, loads of fine toast, citrus and sweet quince. Attractive, expressive nose and attack but then missing weight on the mid-palate and with a rather mediocre finish. Not as sharp as the best Chards but Fresh and well-integrated acidity and a very fine structure. A well made Chardonnay I would order anytime at a restaurant.
We tasted trough the lineup together with the winemaker and owner Jérome Dehours accompanied by a lovely dinner by Michelin starred Chef Patrick Raingeard. This 100% Chardonmay, zero dosage, was the best Champagne of the night thanks to very fine luxurious bubbles, a fine texture and medium complexity and precision with aromas of brioche, citrus, baling spices and some wet stone minerality. Drinks quite well today but will certainly be better with more age.
We tasted trough the lineup together with the winemaker and owner Jérome Dehours accompanied by a lovely dinner by Michelin starred Chef Patrick Raingeard. This 66% Pinot Meunier with the remaining part split between Chardonnay and Pinot Noir with 5.5g dosage had a medium- intense fruit driven nose and bouquet of red fruit, apples, lemons along some baking spices. Very fine texture and bubbles, almost too fine (foamy). Nice to drink but nothing overly expressive or intellectually appealing.
We tasted trough the lineup together with the winemaker and owner Jérome Dehours accompanied by a lovely dinner by Michelin starred Chef Patrick Raingeard. 2/3 Pinot Meunier which again shows by some rhubarb aromas along some brioche/bakery and stone/rock flavors. Medium- complexity and expression. Fine structure and texture but the acidity still needs some time to integrate.
NV Dehours Champagne Extra Brut Œil de Perdrix La Croix Joly 87 Points
France, Champagne
We tasted trough the lineup together with the winemaker and owner Jérome Dehours accompanied by a lovely dinner by Michelin starred Chef Patrick Raingeard. This non-vintage Rosé (80% Pinot Meunier, 20% Chardonnay, zero dosage) displayed a tad of brioche and minerality but first and foremost rhubarb. Not to complex, nor long the bubbles and structure were a bit angular.
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2011 Dehours Champagne Vieilles Vignes Extra Brut 89 Points
France, Champagne
We tasted trough the lineup together with the winemaker and owner Jérome Dehours accompanied by a lovely dinner by Michelin starred Chef Patrick Raingeard. More expressive than the Oeil de Perdrix this blend of equal parts Chardonnay, Pinot Noir and Pinot Meunier displayed some oxidative notes, ash, brioche, strawberries and rhubarb. More complex, medium delineation, medium- length but again rather big and angular bubbles. The level of finesse is subpar (probably some more ageing needed).
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2014 Dehours Coteaux Champenois Les Vignes de Mizy 93 Points
France, Champagne, Coteaux Champenois
We tasted trough the lineup together with the winemaker and owner Jérome Dehours accompanied by a lovely dinner by Michelin starred Chef Patrick Raingeard. This 100% Chardonnay is not a Champagne but a still wine. For me it seemed like a virtual mix between a Burgundy and Jura Chardonnay with some oxidative notes, loads of fine toast, citrus and sweet quince. Attractive, expressive nose and attack but then missing weight on the mid-palate and with a rather mediocre finish. Not as sharp as the best Chards but Fresh and well-integrated acidity and a very fine structure. A well made Chardonnay I would order anytime at a restaurant.
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2009 Dehours Champagne Extra Brut Brisefer 92 Points
France, Champagne
We tasted trough the lineup together with the winemaker and owner Jérome Dehours accompanied by a lovely dinner by Michelin starred Chef Patrick Raingeard. This 100% Chardonmay, zero dosage, was the best Champagne of the night thanks to very fine luxurious bubbles, a fine texture and medium complexity and precision with aromas of brioche, citrus, baling spices and some wet stone minerality. Drinks quite well today but will certainly be better with more age.
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NV Dehours Champagne Les Vignes de la Vallée 90 Points
France, Champagne
We tasted trough the lineup together with the winemaker and owner Jérome Dehours accompanied by a lovely dinner by Michelin starred Chef Patrick Raingeard. This 66% Pinot Meunier with the remaining part split between Chardonnay and Pinot Noir with 5.5g dosage had a medium- intense fruit driven nose and bouquet of red fruit, apples, lemons along some baking spices. Very fine texture and bubbles, almost too fine (foamy). Nice to drink but nothing overly expressive or intellectually appealing.
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NV Dehours Champagne Grande Réserve Brut 91 Points
France, Champagne
We tasted trough the lineup together with the winemaker and owner Jérome Dehours accompanied by a lovely dinner by Michelin starred Chef Patrick Raingeard. 2/3 Pinot Meunier which again shows by some rhubarb aromas along some brioche/bakery and stone/rock flavors. Medium- complexity and expression. Fine structure and texture but the acidity still needs some time to integrate.
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