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Roger Coulon Heri-Hodie Extra Brut Champagne

  • Roger Coulon Heri-Hodie Extra Brut Champagne

Roger Coulon Heri-Hodie Extra Brut Champagne

  • Availability: In Stock
  • Quantity Available: 25
  • SKU #: 10054
  • $54.99


Roger Coulon Heri-Hodie Extra Brut Champagne

  • Availability: In Stock
  • Quantity Available: 25
  • SKU #: 10054
  • $54.99


Roger Coulon Heri-Hodie Extra Brut Champagne

This cuvee, their Herie Hodie NV (Latin for Yesterday- Today) is a bit of a statement on the wine’s make-up as well as a useful analogy for where the family is right now. It took us a bit to wrap our minds around the percentages and make up, but we will do our best to make it clear. The Hodie portion of the cuvee is 10% Chardonnay that was aged on its gross lees for 10 months in 600 liter old oak barrels. The Herie portion is 90% Pinot Meunier from a perpetual solera system that the family started in 1995. After the Herie and Hodie are married together in bottle they are aged for three years on the fine lees before being disgorged with a 3 grams per liter dosage. (So simple, right?) This is one cuvee where the base vintage is pretty much unknowable thanks to the dominance of the perpetual solera. The nose shows the deep influence of the solera and the Pinot Meunier with aromas of marzipan, figs, baked yellow apple, mixed yellow fleshed stone fruits, sweet cream, lemon oil, and a light minerality. The palate is moderate in weight with zippy acidity and a flavor set of bright yellow apples, early season apricot, present minerality and citrus notes towards the back of the palate. With the acid on this, this will last easily till 2030, D&M Tasting Notes

Disgorged January 2021 

The Coulin family can trace its history in Champagne to 1806, when their ancestors were grape growers in the northern Montagne de Reims. The family today is at a bit of an inflection point. The eighth generation of the domaine Eric and Isabelle Coulon prepare their children Edgar and Louise Coulon to take over the estate. By all accounts they are managing the transition well with the wisdom of the parents joined by the passion and technical know-how of the ninth generation. Louise received her training and an MBA in Dijon while Edgar received his training in Avize before doing practical cellar work in Burgundy with Philippe Pacalet.

They are quietly part of the old guard of Grower Champagne and belong to the Trait d’Union with such names as Egly-Ouriet, Larmandier Bernier, Prevost and Selosse. The family has a little over 24 acres of planted selection Massale on east facing slopes in Vringy and its surrounding villages in the Northwest part of the Montagne de Reims. Since 2019 they have been certified organic in the vineyards. Overall their holdings are 40% Pinot Meunier with 30% each Chardonnay and Pinot Noir. In the cellar they only allow for natural indigenous yeast, with their Chardonnay fermented in a variety of oak barrels and the red grapes fermented in stainless steel. The sulfur is kept to a minimum during the winemaking and bottling process. Michael Kennel, D&M

 

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