シャンパーニュ　プルミエ・クリュ『エリ・オディ』エクストラ・ブリュット [NV] 750ml ロジェ・クーロン

Roger Coulon Heri-Hodie Premier Cru / ロジェ・クーロン エリ・オディ・プルミエ・クリュはフランス北東部のシャンパーニュ地方で生産される発泡性のワイン、シャンパンです。生産者はRoger Coulon/ロジェ・クーロン(RM:レコルタン・マニピュラン)です。

産地：フランス シャンパーニュ地方 品種：ピノムニエ50%、シャルドネ25%、ピノノワール25% 　Dosage:3g/Lモンターニュ ド ランスのヴリニー、パルニー、クロームの3つのプルミエクリュの葡萄を使用。36ヶ月以上の瓶内熟成を経て瓶詰めを行います。ロジェクーロンの最もスタンダードなシャンパーニュで、ラベルに記載されている“Heri-Hodie”はラテン語で《昨日、今日》を意味し、ワインに対する情熱が9世代に渡って引き継がれているという事を伝えるために名付けられました。 リンゴや洋梨のコンフィを思わせる、爽やかで表現豊かな香り。トータルバランスが良く、口に含むとバターやブリオッシュなどの香ばしいニュアンスとともに拡がりを感じます。アプリコットや熟した洋梨の心地よいアロマ、芳醇でしっかりとしたボディーが特徴的な味わいで、フレッシュな果実と鉱物的なミネラル感のある味わいが拡がり、全体を引き締めます。 参考に2022年9月の評価です ≪パーカーポイント　90点！≫ NV Roger Coulon Brut Heri-Hodie The Wine Advocate RP 90 Reviewed by:William Kelley Release Price:NA Drink Date:2022 - 2032 Based on the 2018 vintage, but incorporating fully 80% of reserve wines from a solera established in 1995, Coulon's NV Brut Heri-Hodie is a lovely wine, bursting with aromas of crisp stone fruit, pear, freshly baked bread and a delicate top note of petrol. Medium to full-bodied and ample, with racy acids and a sweet core of fruit, it's a charming, seamless wine of considerable incipient complexity. Eric and Isabelle Coulon, seconded by their children Louise and Edgar, farm 11 hectares, divided into fully 120 parcels, in the northern Montagne de Reims, mostly in Vrigny and its environs, where Meunier growing in sandy soils dominates—some of it ungrafted, and all of it, in the Coulon's case, derived from massale selections. Viticulture, certified organic since 2019, is progressive, with cover crops to control humidity and thus mitigate disease pressure (Meunier is susceptible to rot), and it follows agroforestry initiatives; and Eric Coulon, much like his brother-in-law Francis Egly, believes in picking late in pursuit of full physiological maturity. In the cellar, some cuvées see oak barrels (with 10% to 15% new wood), and the target is some 4.5 to five kilograms of pressure, as opposed to the more standard six. These are vinous, intensely flavored Champagnes of considerable character, lent a particular texture and grain by their emphasis on Meunier growing on sand, so I'm a little ashamed that it has taken me so long to beat a path to the Coulons' door, given the quality and consistency this visit revealed. These wines will certainly find a place in my own cellar, and I warmly encourage readers to try them. Eric Coulon is the eighth generation of a family of vignerons that has cultivated vineyards in the premier cru village of Vrigny, Montagne de Reims, since 1806. To pay tribute, the domaine kept the name of Eric's father, Roger Coulon, who died when Eric was 14 years old. Today, Eric and his wife, Isabelle, farm more than 100 parcels of vineyards, which add up to 11 hectares and are spread across six communes, including the Côte des Blancs. "It's a mosaic of plots and parcels, but they virtually all face east, which is important for me because it's the best exposition and the exposition of most of the grand crus," Eric says. He cultivates mainly Pinot Meunier (40%) as well as Pinot Noir and Chardonnay in equal parts and keeps the yields very low. There are two main things that are important to understand the light, discreet, delicate and harmonious style of Roger Coulon. First, there is no chaptalization, as Eric prefers lower alcohol wines and tends to find Champagnes imbalanced when they exceed 12% alcohol. Second, he prefers a moderate and elegant spume and pressure. That's why he adds less sugar to start the second fermentation and keeps the pressure at five rather than six atmospheres. "It's the style my grandfather used to cultivate rather than my father," Eric says. In fact, it was his grandfather who trained him to handcraft Champagne like it was done 100 years ago. "Just the dosage is much lower today than it used to be in the old days..." After the press, the must is fermented with indigenous yeasts, and the best wines are aged in tonneaux for up to 24 months before the bottling. There is no stirring of the lees and no fining. After the disgorgement, the cuvées are kept for another six months in the domaine before they are shipped into the different markets. Published: Sep 01, 2022

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