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Bernard Remy Grand Cru NV

$75.00
Rich and decadent with a hard cheese nuttiness. There’s truffle, fig, and white blossoms here too along with lemon and just a waft of lavender. This is serious kit from one of the greatest, if not the greatest sub region of Champagne, Le Mesnil. Take your time with this one as it opens up long after opening.
Bernard Remy Grand Cru
Wine Specs
Variety
Chardonnay
Region
Champagne, France
Winery
Bernard Remy
Winemaker
Rudy Remy
Body
Medium
Sweetness
Dry
Drinking Window
Now - 2025
Bling
3 x Gold Medals- Mundus Vini & Prague Wine Trophy, Silver Medal - Concours Mondial de Bruxelles, 90pts Tyson Stelzer
Alcohol %
12
Closure
Cork
Size
750 mL
Biodynamic
No
Organic
No
Vegan Friendly
No
Nearly 50 years ago Bernard Remy bought his first vineyard in Champagne. Though the House has expanded greatly since then it remains a tiny producer, making just 15000 cases a year. They have a range of vineyards in the famed Côte Des Blancs, including Le Mesnil which is considered to be close to, perhaps the best sub region of Champagne. These are exquisite wines full of delicacy, creaminess and life.
Matt in Prowein & Champagne 2017
Matt in Prowein & Champagne 2017

We packed Matt off to Prowein and Champagne again this year to hunt down some quality reds from Europe and perhaps another Champagne producer or 2 to add to the 3 awesome producers we already import... Click here to see the Champagne houses we currently import and you can check out some articles on our previous expeditions via this search query. Prowein was especially nuts this year, with 6,500 exhibitors from over 60 countries showing their wares (that’s around 4,000 more producers than there are in Australia) and about 60,000 trade visitors tasting and buying.

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Bernard Remy
Bernard Remy

On the road in Champers Matt spent a fair whack of time at Bernard Remy. Here’s Matt having a glass with winemaker Rudy and Rudy filling a glass... even winemakers can’t pour straight! Check out the vid too as Remy and Virginie explain riddling, disgorgement and adding the secret Liqueur d’expedition. Champagne starts its life as a normal, still wine but the ageing on lees (dead yeast cells) and the final addition of liqueur, generally made from a blend of aged reserve wines and a little sugar transform it from the ordinary into something special. Wineries like Bernard Remy who start with much higher than average quality fruit start at special and work their way into magical territory.

[caption align="aligncenter" width="420"]Even winemakers have trouble pouring wine...[/caption]
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Matt's postcards from Champagne and beyond...
Matt's postcards from Champagne and beyond...

Fun times at Bernard Remy, who had a new wine, Blanc De Noir, 100% Pinot Noir and bloody delicious... pic of a bottle which has quietly been sitting on lees (the dead yeast) for about 4 years, getting tastier and tastier... won't be long before it's time to riddle the bottle, wave goodbye to the yeast and whack a label on it.

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Côte des Blancs
Côte des Blancs

The Côte des Blancs, or ‘hillside of the whites’ is named for its predominance of white grape vineyards. It is one of 5 wine producing districts within Champagne and is planted primarily to Chardonnay. Along with the Montagne de Reims, the Côte des Blancs is considered to produce the best Champagne grapes and these 2 areas have the highest concentration of vineyards designated Premier Cru and Grand Cru. The Côte des Blancs has a reputation for producing the best Chardonnay in Champagne, allowing wines of great complexity, finesse and age worthiness. It provides the Chardonnay for many vintage Champagnes and prestigious bottling from the larger houses. The slopes of the Côte des Blancs face south east and east, situated on a bed of chalk which is very close to the surface, covered generally by just a little soil. Topsoils are generally only 30 centimetres deep so the vine roots into chalk at less depth than almost anywhere else in Champagne. This allows

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Trains, Champagnes and Baguetting Away With It - Parts 1, 2 & 3
Trains, Champagnes and Baguetting Away With It - Parts 1, 2 & 3

After 4 solid days of tasting and meetings with Champagne Houses at Prowein in Dussledorf, Matt headed off to Epernay, Champagne...

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