Vincent Renoir 72 Mois Extra Brut Champagne

This is a blend of 50/50 Chardonnay and Pinot Noir, mostly from 2013 and aged on its lees for 72 months. The nose shows a bit of golden apple with lemon oil, apricot, and a distinct creaminess. The palate is moderate in weight with apple, apricot, cream and a good acid base. D&M Tasting Notes Disgorged September 2020 with 4 grams dosage

The story of the Renoir business is an old one: the conversation and tension between father and son. The Renoir family has been involved in Champagne in the Grand Cru village of Verzy for four generations, but it is the generational handoff between the third and the fourth that is the heart of the current story. Vincent, whose name is on the label has been handing the reins over to his son, Adrien. Adrien has in the last decade graduated from Enology school and has his own thoughts and ideas about how to run the domaine. Vincent says: “In Champagne, only 1.5% of production is organic or biodynamic because the climatic conditions in general are very difficult, especially for those of us who are more to the north.” Adrien retorts: “That’s not true, it is possible and, in fact, I have already begun to use biodynamic preparations with excellent results.” Vincent concedes to a point: “Fine, but take it slow, caution is needed.”

The Renoirs own 6 hectares in Verzy and an additional 1 hectare in Tours sur Marne and Berru that they sell to the large houses. Vincent started making Champagne under his own name in 1983. Under the father, the wines were vinified in stainless steel before being transferred to bottle, the son has started to introduce oak ageing and lieu diet (single site) bottling. The Pinot Noir comes from the Les Epinettes site while the Chardonnay comes from Les Montants, and each contribute 50% to the final cuvee. In the future the domaine will be bottling these sites separately, but for now we get to enjoy what they bring to the blend. Michael Kennel, D&M