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Aubry Brut 1er Cru Champagne NV
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This is a bubbly wine imageAubry Brut 1er Cru Champagne NV

$48$35.95
 
Wine & Spirits 92
"This tastes of pure, pale white limestone transformed into crisp yellow apple. Its appetite inducing in its zesty freshness, bright white floral notes and clean, lively length of flavor, especially if there are oysters nearby. The Aubry brothers maintain a reserve wine blend composed of vintages going back to 1998; that blend provides 50 percent of this Brut, with the other half from 2013. The varietal composition is also distinctive: pinot meunier ... read more
This is a bubbly wine
Item ID: #39134
Location at store:16d
Size: 750mL (bubbly)
Closure: Cork
Alcohol by vol: 12.5%

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Wine & Spirits 92
"This tastes of pure, pale white limestone transformed into crisp yellow apple. Its appetite inducing in its zesty freshness, bright white floral notes and clean, lively length of flavor, especially if there are oysters nearby. The Aubry brothers maintain a reserve wine blend composed of vintages going back to 1998; that blend provides 50 percent of this Brut, with the other half from 2013. The varietal composition is also distinctive: pinot meunier makes up 45 percent, with chardonnay and pinot noir each providing 25 percent and the remaining five percent made up of traditional local varieties including arbanne, petit meslier and fromenteau."

James Suckling 92
"A smooth, gently round and nicely balanced Champagne dominant in pinot meunier, pinot noir and chardonnay to boot. It has attractive lemon citrus flavors and is really punchy, refined and gently nutty. A smooth, pastry-like texture comes to the fore on the finish. Drink now."

Wine Spectator 91
"A creamy viscosity complements the texture of this harmonious version. An accessible crowd-pleaser, with lightly juicy acidity and delicate flavors of chopped almond, baked pear, saline and citrus. Disgorged January 2019. Drink now through 2022. AN"

The Wine
Cpages: 35 Chardonnay, 30 Meunier, 30 Pinot Noir, 5 Arbanne, Petit Meslier and Fromenteau
Assemblage: 50 2016 base with 50 perpetual reserve dating back to 1998
Vineyard/Village:Jouy-ls-Reims 1er Cru, Villedommange 1er Cru, Pargny-ls-Reims 1er Cru, Coulommes-la-Montagne 1er Cru
Malo: yes
Elevage: Chardonnay is aged in used barrique, remainder in stainless steel
En Tirage Aging: 24+ months

The Estate
Philippe Aubry works with his brother Pierre and brother-in-law Nol Poret and has been trying to give expression to Champagnes indigenous varieties such as Arbanne and Petit Meslier, as well as Pinot Gris (the local name is Fromenteau) and Pinot Blanc.

One of the most original estates in Champagne, Aubry Fils is located in the village of Jouy-ls-Reims, in the western sector of the Montagne de Reims. Of the estates 15 hectares of vines, 12 lie in Jouy and the nearby villages of Pargny-ls-Reims, Villedommange and Coulommes-la-Montagne, all of which are classified as premier cru; the other three hectares are located elsewhere and are sold off to the ngoce.

Proprietors Pierre and Philippe Aubry are twin brothers, although after a few visits its easy to tell them apart: Pierre says very little, and always seems to have a lit cigarette; while Philippe (pictured) is garrulous and inquisitive, as interested in what you have to say about the wines as he is in showing them to you. In fact, the Aubrys have a little tasting notebook that they pull out every time they host visitors, and Philippe will ask you to describe all of the flavor associations that you find in the wines and fastidiously write them down.
-Peter Liem, Champagneguide.net

The key moment in the professional life of champagne grower Philippe Aubry came in 1989 when he took a business trip to Italy. He offered his champagne to a Bolognese restaurateur. The Bolognese tasted it, and told Philippe Aubry that it wasnt intelligent. Aubry was nonplussed, and asked him what he meant. Its too rich, the Italian replied. Rich champagnes should be called Krug. Youre just a seller of little champagne; you should produce something light and easy. It mad me mad, recalls Aubry, but it also made me think. I decided at that moment to become a real vigneron, and not just to be a seller of little champagne.
-Andrew Jefford, The New France

In the heart of Petit Montagne de Reims, twin brothers Pierre and Philippe Aubry have shouldered a legacy dating from 1790, with 16.5 hectares from 60 individual locations. Today, Pierre holds a national diploma in enology and Philippe in biology; they run this small company in a highly innovative way. The yield is low and only coeur de cuve is used for the vintage wines. The grapes are divided into five classes according to their quality, and a considerable amount is vinified in old, traditional 205-liter oak barrels. The most remarkable thing about Aubry is that, through almost archaeological search for old plant varieties, they have succeeded in making a brilliant Champagne out of three forgotten grape types: Pinot Gris, Arbanne, and Petit Meslier. Furthermore many grapevines are planted en foule, as they were before phylloxera.
-Richard Juhlin, 4000 Champagnes

Aubry

AubryRegion: Montagne de Reims
Premier cru sites in Jouy-les-Reims, Pargny-lès-Reims, Villedommange and Coulommes-la-Montagne,
Total vineyard holdings: 15 hectares
Annual production: 10,000 cases
Vines: 30% pinot noir, 40% pinot meunier, 30% chardonnay

L. Aubry Fils (JOUY-LES-REIMS)

Philippe Aubry works with his brother Pierre and brother-in-law Noël Poret and has been trying to give expression to Champagne's indigenous varieties such as Arbanne and Petit Meslier, as well as Pinot Gris (the local name is Fromenteau) and Pinot Blanc.

"One of the most original estates in Champagne, Aubry Fils is located in the village of Jouy-lès-Reims, in the western sector of the Montagne de Reims. Of the estate's 15 hectares of vines, 12 lie in Jouy and the nearby villages of Pargny-lès-Reims, Villedommange and Coulommes-la-Montagne, all of which are classified as premier cru; the other three hectares are located elsewhere and are sold off to the négoce.

Proprietors Pierre and Philippe Aubry are twin brothers, although after a few visits it's easy to tell them apart: Pierre says very little, and always seems to have a lit cigarette; while Philippe (pictured) is garrulous and inquisitive, as interested in what you have to say about the wines as he is in showing them to you. In fact, the Aubrys have a little tasting notebook that they pull out every time they host visitors, and Philippe will ask you to describe all of the flavor associations that you find in the wines and fastidiously write them down."
-Peter Liem, Champagneguide.net

The key moment in the professional life of champagne grower Philippe Aubry came in 1989 when he took a business trip to Italy. He offered his champagne to a Bolognese restaurateur. The Bolognese tasted it, and told Philippe Aubry that it "wasn't intelligent." Aubry was nonplussed, and asked him what he meant. "It's too rich," the Italian replied. "Rich champagnes should be called Krug. You're just a seller of little champagne; you should produce something light and easy." "It mad me mad," recalls Aubry, "but it also made me think. I decided at that moment to become a real vigneron, and not just to be 'a seller of little champagne'."
-Andrew Jefford, The New France

In the heart of Petit Montagne de Reims, twin brothers Pierre and Philippe Aubry have shouldered a legacy dating from 1790, with 16.5 hectares from 60 individual locations. Today, Pierre holds a national diploma in enology and Philippe in biology; they run this small company in a highly innovative way. The yield is low and only "coeur de cuvée" is used for the vintage wines. The grapes are divided into five classes according to their quality, and a considerable amount is vinified in old, traditional 205-liter oak barrels. The most remarkable thing about Aubry is that, through almost archaeological search for old plant varieties, they have succeeded in making a brilliant Champagne out of three forgotten grape types: Pinot Gris, Arbanne, and Petit Meslier. Furthermore many grapevines are planted "en foule," as they were before phylloxera.
-Richard Juhlin, 4000 Champagnes

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