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Jean Pierre Lalouelle Brut Champagne 2005

Winemaker's Notes:

The Champagne region has a history of vine growing that dates back to the dawn of Christianity. Its vineyards cover a 34,000 hectare area and have ranked as an Appellation of Origin in their own right for almost a century (since 1927). But despite its world-famous wines, the region itself remains little known. The area of wine production is strictly defined in accordance with the law of 22 July 1927 and accounts for approximately three per cent of the total area under vine in France.Champagne would not be Champagne without the magical presence of the bubbles which rise to form a pearl necklace, releasing the wine’s fruity and floral aromas. In the old days the natural fermentation of the wines began in the autumn, slowing down with the onset of the winter in the cellars. The wines retained a proportion of their sugar which would trigger a new fermentation with the return of warmer weather in the spring. When this second fermentation happened inside the closed bottles, not in barrels, the wines natural sparkle remained imprisoned until the opening of the bottle.Elegant with a dense yellow colour with a beautiful and generous fine bubbles. Nose of white flowers and yellow fruit (peach). Very fruity, clean and long mouth.

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Member Reviews for Jean Pierre Lalouelle Brut Champagne

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Snooth User: Teppo
4231181,045
3.00 5
05/16/2010

Three glasses



The Champagne region has a history of vine growing that dates back to the dawn of Christianity. Its vineyards cover a 34,000 hectare area and have ranked as an Appellation of Origin in their own right for almost a century (since 1927). But despite its world-famous wines, the region itself remains little known. The area of wine production is strictly defined in accordance with the law of 22 July 1927 and accounts for approximately three per cent of the total area under vine in France.Champagne would not be Champagne without the magical presence of the bubbles which rise to form a pearl necklace, releasing the wine’s fruity and floral aromas. In the old days the natural fermentation of the wines began in the autumn, slowing down with the onset of the winter in the cellars. The wines retained a proportion of their sugar which would trigger a new fermentation with the return of warmer weather in the spring. When this second fermentation happened inside the closed bottles, not in barrels, the wines natural sparkle remained imprisoned until the opening of the bottle.Elegant with a dense yellow colour with a beautiful and generous fine bubbles. Nose of white flowers and yellow fruit (peach). Very fruity, clean and long mouth.

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