1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Brut Rosé 1er Cru
Approximately 70% Pinot Noir (of which 6% is still wine blended for color), 15% Chardonnay, 15% Pinot Meunier 50 years average Clay, Limestone 16 ha total
Brut Réserve “Cachet Or”
1er Cru
Approximately 1/3 Pinot Meunier, 1/3 Chardonnay, 1/3 Pinot Noir 50 years average Clay, Limestone 16 ha total
Brut “Cuvée Préférence”
1er Cru
Approximately 60% Pinot Meunier, 20% Chardonnay, 20% Pinot Noir 50 years average Clay, Limestone 16 ha total
Brut “Cuvée Angéline”
1er Cru
60% Pinot Noir, 40% Chardonnay 50 years average Clay, Limestone 16 ha total
Brut Blanc de Blancs Millésimé
1er Cru
100% Chardonnay 50 years average Clay, Limestone 16 ha total
Brut “Spéciale Club Millésimé”
1er Cru
60% Chardonnay, 40% Pinot Noir 50 years average Clay, Limestone 16 ha total
Brut 1er Cru Rosé
“Cuvée Spéciale”
37% Pinot Meunier, 37% Pinot Noir, 26% Chardonnay 50 years average Clay, Limestone 16 ha total
Brut Millésimé 1er Cru “Cuvée Spéciale”
50% Pinot Noir, 50% Chardonnay 50 years average Clay, Limestone 16 ha total
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Grapes are crushed on a traditional, wooden press, parcel by parcel
• The must rests for 12-24 hours to allow the juice to settle
• The alcoholic fermentation lasts from 8-10 days
• Wines go through malolactic fermentation to soften their acidity
• The blend of grapes changes every year for every wine, with consideration given to the conditions presented by the vintage, the terroir, and the house style
• The non-vintage wines are a blend of all three grape varietals permitted in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier, but the exact breakdown of each is a house secret
• Secondary fermentation takes place in bottle for 6-8 weeks
• Bottles are riddled in pupîtres and are adjusted a quarter turn at a time for 6 weeks
• Bottles are disgorged manually
• Rosé is made in the traditional style, oeil de perdrix (eye of the partridge), a very pale, delicate style found among the most elegant of Champagnes
• 5 year old base wine makes up 30% of rosé blend
• “Préférence” is aged for one year longer than the “Cachet Or” before release
• Disgorgement dates are engraved on each bottle

Brut Réserve “Cachet Or” 1er Cru
• Aged 36 months on the lees before disgorgement
• Vintages in the current disgorgement: 2008 and 2009 (as of 12/3/2012)
• Dosage: 8g/liter

Brut “Cuvée Préférence” 1er Cru
• Aged 48 months on the lees before disgorgement
• Vintages in the current disgorgement: 2007 and 2008 (as of 12/3/2012)
• Aged for a minimum of 4 months after blending in enamel lined tanks before bottling
• Dosage: 8g/liter

Brut Rosé 1er Cru
• Aged minimum 36 months on the lees before disgorgement
• Completes malolactic fermentation
• Chardonnay, Pinot Meunier, and all but 6% of Pinot Noir is direct press
• Vintages in the current disgorgement: 2010 and 2011 (as of April 2014)
• Dosage: 8 – 9g/liter

Brut “Cuvée Angéline” 1er Cru
• Maximum production is 6,000 bottles per vintage
• Only made in great years
• Recent Angeline vintages that were produced include: 2007, 2005, 2002, 2000
• Dosage: 8g/liter

Brut 1er Cru Rosé Cuvée Spéciale
• Aged minimum 6 years on the lees before disgorgement
• Current bottling is primarily based on 2006 vintage
• Base wine at least 5 years old
• Made exclusively for the American market
• Dosage: 8g/liter

Brut Millésimé 1er Cru “Cuvée Spéciale”
• Aged minimum 7 years on the lees before disgorgement
• Current vintage is 2005
• Made exclusively for the American market
• Dosage: 8g/liter