Wine Advocate 94
"The 2008 Extra Brut Grand Cru 1522 is also showing very well, offering up aromas of citrus, confit citrus, blackcurrants, marzipan and spice. On the palate, it's medium to full-bodied, deep and concentrated, with a layered and multidimensional core that marries the tangy acidic spine of the vintage with plenty of flesh and fruit, concluding with a long and chalky finish." WK
Wine Spectator 93
"An elegant Champagne, dry and lacy in texture, with a crisp, delicate range of green pear, kiwi fruit, lemon pith, picked ginger and chalky mineral notes that linger on the clean-cut finish. Disgorged July 2018. Drink now through 2028. 1,225 cases made, 100 cases imported." AN
"The 2008 1522 is another compelling mid-tier wine in the Philipponnat range. Creamy, sensual and inviting, the 2008 is super-expressive today. Bright Chardonnay notes add energy to the Pinot fruit in an effortless, gracious Champagne. Orchard fruit, dried flowers, chamomile and lemon confit all resonate through to the finish. The blend is 58% Pinot Noir (from Aÿ and Verzenay) and 42% Chardonnay (from Cramant). Dosage is 4.25 grams per liter. Disgorged: July, 2018." AG
55% Pinot Noir and 45% Chardonnay. The name of Cuvée 1522 is a tribute to the year when the Philipponnat family settled in the village of Aÿ, in the heart of the Champagne wine-growing area. The family's ancestors can be traced back in time through the House archives right back to the first, Apvril le Philipponnat, who from 1522 owned vines in "Le Léon", between Aÿ and Dizy. The Pinot Noir comes from the vineyard at "Le Léon" in Aÿ, and the Chardonnay from the village of Oger. A portion of the must is vinified in wooden barrels without malolactic fermentation. Aged for five to seven years.
Philipponnat applies natural methods to work the soil, hoeing by hand and plowing with horses. The House's expertise is particularly apparent in its use of the solera process. This technique is a very longstanding House tradition; it consists of keeping reserve wines in oak barrels and including them in non-vintage blends (in a proportion of one quarter to one third) and using this blend as a reserve wine for the following blend. This progressive dilution allows every bottle to retain a trace of previous years' wines blended since the very beginning. Successive Cellar Masters have attached great importance to handing down this expertise. Philipponnat was the first Champagne House to indicate the main year used in its non-vintage blends, the dosage, and the date of disgorgement on back labels, informing consumers and wine experts of the characteristics of each cuvée.
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