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6 bottles - price a bottle € 70,-
Christopher Merrett was part of a group of 17th century gentleman scientists, noblemen, and polymaths who founded the Royal Society. He moved to London around 1640 and began his career as a physician.
We often associate champagne with France, with the French government and European laws fiercely protecting the term 'champagne' and the 'champagne method'. However, it was an Englishman, Christopher Merrett (1614–1695), who initially introduced the distinctive 'méthode champenoise', several years before the monk Dom Pérignon started his experiments at the Benedictine Abbey at Hautvillers. On 17 December 1662, mere two years after the restoration of the British monarchy and the end of state-imposed puritanism, Merrett presented a paper on winemaking to the newly-formed Royal Society. In his presentation, he succinctly outlined the process of making sparkling wine: ‘Our Wine-coopers of latter times use vast quantities of Sugar and Melosses [molasses] to all sorts of Wines, to make them drink brisk [frothy] and sparkling’.
Grapes from the Côte de Sézanne and Côte des Blancs, aged 36+ months. A 60/35/5 blend of Pinot Noir, Chardonnay and Meunier. Rich, persistent mousse with notes of brioche, citrus and toasted nuts.
6 bottles - price a bottle € 70,-
Christopher Merrett was part of a group of 17th century gentleman scientists, noblemen, and polymaths who founded the Royal Society. He moved to London around 1640 and began his career as a physician.
We often associate champagne with France, with the French government and European laws fiercely protecting the term 'champagne' and the 'champagne method'. However, it was an Englishman, Christopher Merrett (1614–1695), who initially introduced the distinctive 'méthode champenoise', several years before the monk Dom Pérignon started his experiments at the Benedictine Abbey at Hautvillers. On 17 December 1662, mere two years after the restoration of the British monarchy and the end of state-imposed puritanism, Merrett presented a paper on winemaking to the newly-formed Royal Society. In his presentation, he succinctly outlined the process of making sparkling wine: ‘Our Wine-coopers of latter times use vast quantities of Sugar and Melosses [molasses] to all sorts of Wines, to make them drink brisk [frothy] and sparkling’.
Grapes from the Côte de Sézanne and Côte des Blancs, aged 36+ months. A 60/35/5 blend of Pinot Noir, Chardonnay and Meunier. Rich, persistent mousse with notes of brioche, citrus and toasted nuts.