T H E MA R Q U E O F A N E XC E P T I O N A L H O U S E

JOSEPH PERRIER PRESENTATION

Overview of

Champagne

Champagne wines are produced by natural yeast

fermentation in the bottle, in accordance with strict

criteria laid down in the Champagne regulatory

framework covering every aspect of winemaking.

Principal rules:

• Just three authorized grape varieties: Chardonnay,

Pinot Noir, Pinot Meunier

• Dedicated Champagne wine-making and storage

premises.

• A minimum 15 months storage period for bottled

wines prior to shipping (36 months for Vintage

wines).

• A natural winemaking process known as the

‘Méthode Champenoise’.

CHALONS EN CHAMPAGNE

10 steps of the “Méthode Champenoise”

1. Manual harvest.

2. Pressing immediately after picking (in the vineyards).

3. Alcoholic fermentation: it is the process that transforms the grape

musts into wine: the yeast consumes the natural grape sugars,

producing alcohol and carbon dioxide (CO2).

4. Malolactic fermentation: fermentation in which malic acid is

broken down into lactic acid.

5. Blending: the blending process is combining wines from different

crus (growths), different grape varieties and different years.

6. Bottling and second fermentation: bottle fermentation transforms

still wine to sparkling wine.

7. Maturation on lees: long period of maturation by keeping the

wines at a relatively constant temperature of 12°C (54°F).

8. Riddling: towards the end of their long resting period, the bottles

must be moved and rotated to loosen the sediment thrown off by

second fermentation.

9. Disgorgement: eliminate the deposit that were collected in the

neck of the bottle as a result of the riddling process.

10. Dosage: this is the addition of a small quantity of ‘liqueur de

dosage’ to the wine – also known as the ‘liqueur d’expédition’

History

• Founded in 1825 by a young Châlons en Champagnenative entrepreneur, and run by the same family since 6generations.

• Joseph Perrier cellars are dating back from the RomanEmpire, and measure closed to 3 kilometers, on onesingle level.

• Owns and manages 22 hectares of vineyards, alongsidethe Marne River and especially in Cumières andHautvillers.

• Constant research on producing balanced, fresh andfruity wines.

• Honoured by the British Royalty since Queen Victoria

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The Cellars

• Pride and joy of the house.

• Dug into the hill, illuminated by the shafts, which

brings in the gentle natural light and ventilation.

• Bottles lie down throughout the galleries in

perfect conditions of constant temperature and

light for a minimum of three years.

• Galleries and cellars are right behing the

labelling hall.

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T H E MA R Q U E O F A N E XC E P T I O N A L H O U S E

The Vineyard and

farming philosophy

CHALONS EN CHAMPAGNE

JOSEPH PERRIER VINEYARDS

• Size: 22 hectares divided in 34 parcels.

• Whose: 7.5 hectares are certified organic (2 parcels) with

DEMETER certification possible.

• Location: alongside the « Marne » river (Hautvillers, Cumières,

Damery and Verneuil.

• Percentage of the production: 25%.

• Grapes sourcing: Montagne de Reims and Côtes des Blancs.

PHILOSOPHY

• Soil treatment:

• decrease by 75% of all chemicals compare to average in

Champagne.

• Use of new technology (DPA).

• Focus on development of bio-diversity in the soil by increasing

the soil decompaction (grass, stuffing).

• Enlarging the row spacing.

• Increasing manual work.

• Use of organic compost and fertilizer.

• Trees plantation around the parcels for:

• Feeding the soil.

• Reconnecting vines to trees.

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T H E MA R Q U E O F A N E XC E P T I O N A L H O U S E

Our Cuvees

The true expression of the House style. Elegant, fresh, light, well-balanced

with good length, this is the perfect celebration champagne.

Winemaking

Blend: 35% Chardonnay, 35% Pinot Noir and 30% Pinot Meunier, with around 20%

reserve wine.

More than 20 different villages are used, based on our own vineyards in Cumières,

Damery, Hautvillers and Verneuil. Ageing: 3 years.

Pairing

This champagne has a very open easy welcoming style; floral and fruity, most accessible

to both experts and occasional drinkers. It is the perfect aperitif with a lovely balance

between freshness and body, truly a champagne that can be consumed all through the

day!

Cuvee Royale Brut

Cuvee Royale Demi-Sec NV

Winemaking

Blend: 35% Chardonnay, 35% Pinot Noir and 30% Pinot Meunier, with around 20%

reserve wine. More than 20 different villages are used, based on our own vineyards in

Cumières, Damery, Hautvillers and Verneuil. Ageing: 3 years.

Pairing

With such a structure of sweetness and acidity this champagne works well with dishes

which have elements of both sweet and savoury. This could be a glazed duck, a tagine

dish with prunes, a lamb curry or Tahitian salad with crab and pineapple or crayfish in a

citrus sauce. Also of course with desserts, best if these are not too sweet though…

Cuvee Royale Blanc de Blancs NV

Winemaking

100% Chardonnay, with approximately 15% of reserve wines.

Around 15 crus of the Côte des Blancs and the Bassuet region, as well as some

chardonnay from our vineyards in Cumières. Ageing : 5 years minimum.

Pairing

For a special occasion this makes a notable aperitif, and with the fish course in

particular – for shellfish in sauces and especially a simply-cooked white fish.

A wonderful expression of Chardonnay from champagne

Cuvee Royale Brut Rose

A lovely expression of Pinot Noir from Cumières

Winemaking

Blend : 25% Chardonnay and 75% Pinot Noir and Pinot Meunier, of which around 12% is

AOC Cumieres Rouge.

Fruit is from 15 different villages. Ageing: 3-4 years.

Pairing

This Rose has a strong character underpinned by a well-structured vinous centre, and

delicious fruity character. As an aperitif it will transport you straight to a summer’s day and

it will partner a terrine of ham hock, or pink lamb, or even a dessert if it is not too sweet. A

perfect partner for all things pink!

Cuvee Royale Brut 2008

Winemaking

50 % Chardonnay, 41 % Pinot Noir, 9 % Pinot Meunier, coming from Premier and Grand

Cru vineyards including our own : Le Mesnil sur Oger, Chouilly, Bergères les Vertus,

Cumières, Mailly Champagne, Rilly la Montagne, Sacy … Ageing : 6 ans

Pairing

With its pronounced fruit and excellent freshness, this cuvée will accompany dishes as

diverse as a carpaccio of Saint-Jacques with vanilla oil and Bourbon pepper, hot duck

foie gras and lemon juice - a roast cannette de Challans with reinette potatoes cooked

with saffron, or an ice-cold William pear, French meringue, candied chestnuts and milk

chocolate.

2008, a cool year

Cuvee Blanc de Noirs Brut NatureSingle Vineyard « La Côte à Bras »Cumières Premier Cru Vintage 2010

Winemaking

Blend: 100% Pinot Noir from a single vineyard site in Cumières, « La Côte à Bras ».

Ageing : 7 years.

Disgorgement in small lots.

Dosage : 0 gr/l – Brut Nature. Limited quantity

Pairing

Perfect as an aperitif with great personality, the Blanc de Noirs Brut Nature Vintage

2010 could be served with a langoustine butterfly with mesclun chiffonnade or a

roasted blue lobster, slightly peppered, grapefruit coulis and beurre blanc

2010, a fine year

Cuvee « Esprit de Victoria » Vintage Rose 2010

Winemaking

Blend: 24% Chardonnay, 11% Pinot Meunier, 65% Pinot Noir, of which 18% is red wine

from Cumières, predominantly from the Grand Cru and Premier Cru Vineyards :

Cumières, Mailly, Rilly, Chouilly, Le Mesnil sur Oger, Avize ...

Ageing: 6 years.

Pairing

An elegant cuvée, ideal for an aperitif in the evening.

The Victoria Rosé 2010 can enhance your table alongside beef carpaccio with duck

foie gras; bluefin tuna, sweet peppers and balsamic caramel; and stuffed eggplant with

smoked salmon and parmesan cheese.

2010, A fine year

Cuvee « Esprit de Victoria » Blanc de Blancs Vintage 2010 Extra Brut

Winemaking

The Esprit de Victoria Blanc de Blancs 2010, is made from 100 % Chardonnay coming

mainly from Premier and Grand Cru vineyards : Chouilly, Mesnil sur Oger et Bassuet.

Ageing : 6 years.

Pairing

With such elegance and finesse, this seductive wine readily partners with shellfish or

classic white fish fillet with a beurre blanc sauce. Towards the end of the meal, try it also

with goat’s cheese.

2010, a precious year

Cuvee Josephine Vintage 2008

Winemaking

Cuvée Joséphine is made up of 54% Chardonnay and 46% Pinot Noir coming from

Premier and Grand Cru vineyards in Avize, Vertus, Chouilly, Cumières, Mailly and Le

Mesnil sur Oger. Ageing : 7 years.

Pairing

This champagne perfectly partners a fresh dish of carpaccio of Saint-Jacques. It

enhances the tender flesh of a line caught bass. Vinosity and effervescence balance the

smoked meat of a rich game dish. Served with delicious candied apricots and walnuts,

its pastry notes add a wonderfully complex note.

2008, a cool year

Collector’s Limited Edition

1825-2015. Champagne Joseph Perrier has grown through a philosophy of

excellence based on conviction and discretion, 190 years during which the

House has tended the vineyards, made champagne and created some great

vintages. This moment is an occasion to create for connoisseurs and

collectors an exclusive edition of three remarkable vintages, 1975, 1985 and

1995, presented in a beautiful gift box.

Celebrating the date of release, just 190 gift boxes have been created, with

each of the three vintages within dressed with an historic label dating back to

the production of the first paper labels in champagne in 1834. It was printed by

the company Barbat in Chalons-en-Champagne and its format was used by all

the houses during this period. The design remained the same, the pattern

being engraved usinga lithographic technique. Only the name and the colour

changed for the labels of the different Houses.

For this limited edition the labels are individually numbered with the historic

red colour for the 1975, silver for the 1985 and gold for the 1995. These three

vintage pay homage to the first champagne of Joseph Perrier in 1825.

New Cuvee

Tout de Blanc is a new cuvee from Champagne Joseph Perrier. Just 1,500 magnums have

been made and are presented in this special bottle.

Each magnum is numbered both on the back label and on the capsule.

This innovative cuvee in its beautiful bottle is the culmination of an exciting encounter

between two young friends, one a wonderfully talented artist and the other an artisan in

Champagne. Called “Tout de Blanc” it has taken over 3 years to come to fruition.

Artist Lauren Collin (www.laurencollin.com) and Benjamin Fourmon, M.D. of Champagne

Joseph Perrier have combined their complementary skills with precision and finesse,

creating a truly exceptional magnum of champagne.

MAGNUM TOUT DE BLANC EXTRA BRUT

BY LAUREN COLLIN

Blended only from a tiny selection of specially selected 100% Chardonnay wines, this

elegant champagne is deliciously rich, savoury and complex with a finish that sings with

beautifully defined yuzu zest.

It is a selection from the 2014 vintage, which favoured the Chardonnay vineyards. It is

presented as an Extra Brut with 3.5g/l dosage. There is great energy and nervous tension

in this wine, with depth, presence and elegant minerality. The nose sings of spring and

white flowers and it was this element in the champagne that inspired Lauren in the design

for the bottle.

Chef de Cave Nathalie Laplaige has made the following tasting note:

"Fresh, very fine and delicate, there are white fruits on the nose, as well as peaches,

nectarines and exotic notes of pineapple. With a little aeration it is very floral, with scents of

iris and spicy notes, subtle yet the whole is powerful and rich,

It is wonderfully complex in the mouth with plenty of attack and youthful tension, peach,

citrus grapefruit, beautiful length, definitely a wine for food, very elegant "

Press Release

WINE ADVOCATEAugust 2019

WINE ENTHUSIAST December 2018

JAMES SUCKLINGJuly 2019

September 2019

FINE MAGAZINE – CHAMPAGNE EDITION

Highlighting

Partnership with Michelin Star Chef Guy Martin

Great encounters are sometimes the result of serendipity. Just a

small detail can give a coincidence a much deeper meaning.

Such was the case with the coming together of the Joseph Perrier

Champagne House in Châlons en Champagne, and Guy Martin

the talented chef at the « Grand Véfour » in Paris.

Harrods-New Wine Department

In 2017 Harrods set about designing a new concept for their wine

department, a design that would entertain and educate as well as

be a showcase for the worlds finest wines an champagnes.

The design harks back to the elegant aesthetic of the “roaring

twenties” when spectacle was part of the shopping experience and

Harrods was the centre of all things epicurean.

The design called for installations designed and created in

partnerships with some of the worlds top champagne and spirit

brands with a view to educate and inform as part of the visitor’s

experience.

Located right at the entrance to the new wine department

Le Joy - Fouquet’s Paris Le Baudelaire - Burgundy Hôtel Table de l’Espadon - Ritz Paris

The Michelin-Starreds

Family owned House through 6 generations

One of the original Grande Marque Houses

Only House making champagne in Chalons-en-Champagne

Unique level cellars, 3kms in length dug into the chalk hillside

Vineyards of 22 hectares in the Montagne de Reims and Marne

Valley

A great deal of the production is still done by hand, both in the

vineyards and in the cellars

The “real” yellow label.

New bottles, created specially and exclusively for Joseph Perrier

Range of sizes from quarters to Methuselah

Emphasis on quality not quantity

Distributed around the world through traditional and independent

merchants (no supermarkets)

70% of sales exported.

Quality of wines recognized by the press

Joseph Perrier’s Key Elements

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