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Pierre Peters 'Cuvee Reserve' Brut Cuvee de Reserve NV
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This is a bubbly wine imagePierre Peters 'Cuvee Reserve' Brut Cuvee de Reserve NV

$68.40$48.95
 
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Wine & Spirits 95
"The first impression is that of a pure and elegant, soil-driven wine, white as the chalk in which it grew. The purity grows only more beautiful with air, with naked, perfectly formed flavors of fresh cream, ginger and the pale, mineral intensity of chalk. With flavors that last for minutes, the terroir expression is stunning."

Wine Spectator 93
"Vibrant and mouthwatering, this elegant blanc de blancs is driven by a chalky underpinning, while ... read more
This is a bubbly wine
Item ID: #11628
Shelf at store:10105a
Size: 750mL (bubbly)
Closure: Cork

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Item Description

Wine & Spirits 95
"The first impression is that of a pure and elegant, soil-driven wine, white as the chalk in which it grew. The purity grows only more beautiful with air, with naked, perfectly formed flavors of fresh cream, ginger and the pale, mineral intensity of chalk. With flavors that last for minutes, the terroir expression is stunning."

Wine Spectator 93
"Vibrant and mouthwatering, this elegant blanc de blancs is driven by a chalky underpinning, while flavors of poached pear, apple blossom and pickled ginger play on the fine and lacy mousse. Lovely, with a long, minerally finish. Disgorged December 2016. Drink now through 2022.

Wine Advocate 91
"Disgorged in June 2019, the latest rendition of Péters' NV Brut Blanc de Blancs Grand Cru Cuvée de Réserve offers up a lovely bouquet of citrus oil, pear, pastry cream, dried white flowers, hazelnuts and crushed chalk. On the palate, the wine is medium to full-bodied, fine-boned and elegant, with ripe but racy acids, a delicate pinpoint mousse and a long, saline finish. As usual, this is an immensely refined Champagne that exemplifies the timeless style of this Mesnil-based Chardonnay specialist."

Tasting Notes
Based on 2017, it has a riotously attractive aroma and a richer, more patisserie palate; napped with Satsuma marmalade; more exotic, with a clinging brown-butter finish. I think the average drinker, (whoever that person is) will like it even more. Peters does the perpetual reserve with his NV, which means that the current wine is 50 of (the latest vintage) and 50 the previous blend, so todays wine is half-2014 and half last years wine, which was half-2013 and half the previous years wine. The wisdom of this approach is manifest and tangible; it assures house style without creating uniformity, because vintages differ. Rodolphe continues to clarify his preferences the longer we know each other. For example, he hates the quince flavor and wants it nowhere near his wines. And he's suspicious of the saffron descriptor because, he says, it results from botrytis, and he prefers his wine from pristine fruit. Terry Theise

The Wine
Cépages: 100% Chardonnay
Assemblage: 2017 base with 1988, 1990, 1993 and 1995 through 2016,
except ‘99 and ‘03 = 22 vintages
Vineyard/Village: Les Mesnil-sur-Oger Grand Cru, Cramant Grand Cru,
Avize Grand Cru and Oger Grand Cru
Malo: Partial 85%
Elevage: stainless steel, oak cask and concrete on fine lees
En Tirage Aging: 24+ months

The Estate
Rodolphe Peters took over the reins of this venerable estate in the southern Cte des Blancs in 2008, becoming the fourth generation to lead since the estate was founded in 1919, under the name Camille Pters. Today, Rodolphe holds 18 hectares of vineyards, predominantly in the grand cru of Les Mesnil-sur-Oger. Pters owns small holdings in several other grand crus (Oger, Avize and Cramant) but Les Mesnil-sur-Oger is where 45 of the 63 parcels he farms are located.

For more than forty years, a mere percentage point separated Le Mesnil from Grand Cru status, and it wasnt until 1985 that the promotion came, even though many saw the village as the best of them all. Those grapes which grow in a belt at a height of 160-220 meters provide the most elegant champagnes the world has tasted. The cru has a very Special Chardonnay clone which gives a penetrating bouquet even when the actual content in a cuve is small. Mesnils wines are often shy and acidic when young only to explode in a burst of colour and sensational pleasures.

The always smiling and tremendously skillful Franois Pters controls 17.5 hectares, twelve of which lie in the very best parts of Le Mesnil. For several years grapes from the 80-year old vines in Les Chtillons were included in the vintage wine, but nowadays they make a Cuve Spciale from grapes from this unique location. . . . The enthusiasm over this wine all over the world is hugeand thats before anyone has had a chance to taste a mature bottle. Mesnils wines take a long time to mature, but champagne from Peters offers from the start an accessible fruitiness that resembles tangerine and a large portion of butterscotch and nut aromas. With age they become majestic and deep as a water well, full of coffee and walnut aromas and a fleeting vibrant exotic fruitiness. Pierre Pters is a hidden treasure of Champagne . . . and the prices are laughable considering the quality of the wines.
-Richard Juhlin, 4000 Champagnes

These are sleek, racy champagnes, expressing a classic character of Cte des Blancs chardonnay. They are marked by their fine acidity and prominent minerality, yet while they are always brisk and chalky, they are rarely austere, with the possible exception of certain vintages of the Cuve Spciale. All of the wines go through malolactic, due to their naturally high acidities. We have a lot of acidity and a lot of minerality in all our wines, says Rodolphe Pters. We want to build the structure of our wines around both acidity and minerality, not acidity alone.
-Peter Liem

Pierre Peters

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Pierre PetersRodolphe Péters took over the reins of this venerable estate in the southern Côte des Blancs in 2008, becoming the fourth generation to lead since the estate was founded in 1919, under the name Camille Péters. Today, Rodolphe holds 18 hectares of vineyards, predominantly in the grand cru of Les Mesnil-sur-Oger. Péters owns small holdings in several other grand crus (Oger, Avize and Cramant) but Les Mesnil-sur-Oger is where 45 of the 63 parcels he farms are located.

"For more than forty years, a mere percentage point separated Le Mesnil from Grand Cru status, and it wasn't until 1985 that the promotion came, even though many saw the village as the best of them all. Those grapes which grow in a belt at a height of 160-220 meters provide the most elegant champagnes the world has tasted. The cru has a very Special Chardonnay clone which gives a penetrating bouquet even when the actual content in a cuvée is small. Mesnil's wines are often shy and acidic when young only to explode in a burst of colour and sensational pleasures.

The always smiling and tremendously skillful François Péters controls 17.5 hectares, twelve of which lie in the very best parts of Le Mesnil. For several years grapes from the [80-year] old vines in Les Chétillons were included in the vintage wine, but nowadays they make a Cuvée Spéciale from grapes from this unique location. . . . The enthusiasm over this wine all over the world is huge--and that's before anyone has had a chance to taste a mature bottle. Mesnil's wines take a long time to mature, but champagne from Peters offers from the start an accessible fruitiness that resembles tangerine and a large portion of butterscotch and nut aromas. With age they become majestic and deep as a water well, full of coffee and walnut aromas and a fleeting vibrant exotic fruitiness. Pierre Péters is a hidden treasure of Champagne . . . and the prices are laughable considering the quality of the wines."
-Richard Juhlin, 4000 Champagnes

"These are sleek, racy champagnes, expressing a classic character of Côte des Blancs chardonnay. They are marked by their fine acidity and prominent minerality, yet while they are always brisk and chalky, they are rarely austere, with the possible exception of certain vintages of the Cuvée Spéciale. All of the wines go through malolactic, due to their naturally high acidities. "We have a lot of acidity and a lot of minerality in all our wines," says Rodolphe Péters. "We want to build the structure of our wines around both acidity and minerality, not acidity alone."
-Peter Liem

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