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

Roger Coulon Brut Réserve de L'Hommée / ロジェ・クーロン ブリュット・レゼルヴ・ド・ロメ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：シャルドネ60％、ピノノワール35％、ピノムニエ5％　Dosage:3g/LL'Homméeとはナポレオン時代以前に使われていた農業の尺度で、ブドウ畑で人が1日に働ける面積（3.33a／333平方メートル）を表しています。ドメーヌではそれを「人とテロワールと過去とをつなぐ魔法の言葉」としてとらえており、自社の伝統と哲学をすべて詰め込んで造られている『フラッグシップ キュヴェ』です。標高150～230mの東向きの緩やかな斜面で砂質土壌。平均樹齢40～50年。ステンレスタンク(50％)と古樽(50％)を用い、低温で野生酵母による自然発酵をおこなう。樽を使用しシュールリーにて8～10カ月間熟成させた後、瓶熟成を5年以上行う。 光沢のある美しい黄金色で、きめ細かくクリーミーな泡立ち。様々な果実やドライアプリコット、ハーブやスパイスなど、フルーティーでフローラルなアロマが拡がります。柔らかい酸とチャーミングな果実味、美しいミネラルが絶妙なバランスを保ち、旨みのあるまろやかな口当たりが印象的で、余韻も非常に長く、華やかな余韻が膨らみます。 エビ、ラングスティーヌ、ホタテなどの料理やトリュフ添えのラヴィオリなどガストロノミックなシーンに映える素晴らしいシャンパーニュです。 参考に2022年9月の評価です ≪パーカーポイント　92点！≫NV Roger Coulon Brut L'Hommée The Wine Advocate RP 92Reviewed by:William KelleyRelease Price:NADrink Date:2022 - 2035 From massale selections growing in the family's historic holdings around the village, the latest rendition of Coulon's NV Brut L'Hommée is based on the 2018 vintage. Wafting from the glass with aromas of peach, ripe citrus, white flowers, buttery pastry and spices, it's medium to full-bodied, fleshy and incisive, with racy acids and a bright, penetrating finish. 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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