Miniere F & R Brut Influence Collection 2010
The flagship cuvee of the house is the echo of our terroir and our expertise. The Influence of aging in wood barrels enhances the wines and accompanies them on their long journey… Bold and complex, with a frank attack, the wine reveals citrus aromas and chocolate notes, underlined by a long finish.
Blend : 28% Pinot Noir, 45% Meunier, 27% Chardonnay
Vinification : Vinified and aged in oak barrels for 8 months. No malolactic conversion. Natural vinification with indigenous yeasts. No filtration.
Year: 81% 2010, 19% 2009
Aged in cellar for 10 years
Bottling: 05 / 2011
Disgorgement: 01 / 2021
Dosage: 2.25g/L
| Winery | Miniere |
|---|---|
| Country | France |
| Region | Champagne |
| Wine Type | Champagne / Sparkling |
| Grape variety | Pinot Noir |
| Bottle Size | Bottle |
| Vintage | 2010 |
Browse all Miniere Wines
- Vines are of an average age of 40 years old.
- All wines are fermented in oak barrels to promote the values of their exceptional heritage.
- Malolactic fermentation is prevented to preserve the freshness of the wine.
- All the wines undergone long ageing on lees after second fermentation, 5 or 6 years for the youngest and between 8 to 10 years for vintage wines.
Founded in 1919 by Alfred Miniere. The estate has grown extensively over the years. After completing winemaking studies and several years of professional experience, Frederic & Rodolphe Miniere took over the estate in 2005 and decided to produce their own wines in oak barrels so as to promote the values of their exceptional heritage.
With almost 8Ha of land, vineyards are primarily located in Hermonville, whose magnificent, south-east facing hillsides are flooded with sunshine. The upper hills are covered in sand-loam soil while the lower areas are loam, clay and sand. These well-draining soils contain high levels of minerals which force roots downwards to feed the vines deep within the soil and saturate the sap with mineral elements.
Wines are all produced in oak barrels. Barrels are of varied capacity, origin and age in order to reveal the diverse range of characteristics of our wines and the complexity of their blends, essential to the spirit of champagne. Immediately after the pressing process is terminated, the musts are placed in barrels to ferment. They are left in contact with their lees for 6 months and stirred at varying intervals depending on the year. Malolactic fermentation is prevented in order to preserve the freshness of the wines after a long ageing process within the cellars. Instead, once bottled wines mature slowly for 5 or 6 years for the youngest and between 8 to 10 years for vintage wines. This slow development allows our wines to fully develop for guaranteed maximum pleasure.
