All wines stored at 55° and 70% humidity
The non-vintage Cuvée Réserve, 100% Chardonnay sourced entirely from grand cru villages, is the reference point for the Côtes de Blancs. Sourced from 63 parcels and supplemented by the perpetual reserve.
The Grand Cru village of Le Mesnil-sur-Oger is the source of the most quintessential chalky and dead-serious blanc de blancs champagnes of all. Here, the name Pierre Péters exists in rare company with the likes of Jacques Selosse, Krug and Salon. Chardonnay excels in Mesnil's porous, chalky slopes and there's no producer that covers the entire range like Pierre Péters.
Mesnil's unique broken chalky soil allows vines to easily travel deep, picking up nutrients and mineral expressions from this bedrock, in turn, supplying the wines with that chalk-inflected and unmistakable saline note that stands apart from even the neighboring villages in the Côte de Blancs. If Mesnil is winter, then Avize is summer, Crammant fall, and Oger spring.
Stainless steel is used for the aging here (with the exception of reserve wines, we will get to that later). The use of oak in Mesnil is believed to bring a nutty character that may work well in many other villages, but here it becomes far too pronounced and detracts from the taut and straight-line focus that is its calling card. In short, stainless steel provides a balance that is ideal for Mesnil Chardonnay.
There's a maximum of 3 hours between harvesting a cluster to the time it is pressed. In the world of white winemaking this is as rapid as it gets. The idea is that degradation of Chardonnay will begin, even in the most faint respects, after this 3 hour period has passed. The extremely rare luxury of two pneumatic presses allows for pressing on an ideal, un-rushed schedule.
There's a noble bitterness and citrus pith note to the fruit here matched with the salinity that's the foundation for the house style. Ultimately, in my estimation, the most crystalline reflection of chalky terroir. With age (yes, the NV warrants cellaring too) the nutty and slightest of caramel notes can arise. If I had to choose one village to visit in bottle after decades, it would be Mesnil for this wild combo.
An average of 65% of this Chardonnay completes malolactic fermentation. In cooler years, this percentage can rise to 80%. Fuller the malo, more creamy the texture. In ripe years such as 2003 and 2009 the partial blocking of malo maintains the tension of structure that otherwise would become too flabby.
- The perpetual blend (source of reserve wine) was started in 1997 and contains wine from: 1988, 1990, 1993, 1995, 1996. Vintages like 1999 and 2003 were excluded, for instance, because they brought a hefty weight that was not ideal.
|Appellation||Cote des Blancs|