Champagne Veuve Doussot Brut Cuvee Ernestine 2010

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Champagne's Cotes des Bar is producing some exquisite bubbly these days, including this enchanting 2010 vintage from Veuve Doussot. The Cuvée 'Ernestine' is a blend of 70% Pinot Noir and 30% Chardonnay that reveals a silky mousse along with all the structure and elegance expected from Champagne for three times the price! There aren't many bottles to go around, though, so stock up while you can.
92 Points - Vinous Galloni!
"Light, bright yellow. Potent smoke- and mineral-laced red berry and citrus fruits on the nose. Racy and stony on entry, then fleshier in the mid-palate, offering juicy blood orange and nectarine flavors and a hint of honeysuckle on the back half."

Wine Ratings

92 - Vinous Galloni!
92 - International Wine Report!


Unit Size750.00 ML
VarietalSparkling Blend
GrapePinot Noir, Chardonnay
Alcohol Content12.50%

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Veuve Doussot 'Ernestine' Champagne Brut Cuvee 2010
By Antonio Galloni’s Vinous Media
Veuve Doussot 2010 Brut Cuvée 'Ernestine'
Points: 92
Region: Champagne
Country: France 
Grape Variety: 70% Pinot Noir, 30% Chardonnay
Release Price: $110.00 
(70% Pinot Noir and 30% Chardonnay): Light, bright yellow. Potent smoke- and mineral-laced red berry and citrus fruits on the nose. Racy and stony on entry, then fleshier in the mid-palate, offering juicy blood orange and nectarine flavors and a hint of honeysuckle on the back half. Shows very good energy and lift on the clinging, intense finish. Josh Raynolds, December 2014
By International Wine Report
VEUVE DOUSSOT Champagne Cuvée 'Ernestine' Millesime 2010
Points: 92
Report Date: July, 2014 
Drinking Window: 2014-2020 
Estimated Value: $110
Vintage: 2010
Producer: Veuve Doussot
Country: France 
Region: Champagne 
Importer: Serge Dorè Selection
The ‘Cuvee Ernestine' is a delightful showing in 2010, composed of 70% Pinot Noir, 30% Chardonnay. Fresh and crisp, delivering aromas of baked apples, white peach, lemon zest, minerals and white blossoms. It shows wonderful elegance and sophistication with a gorgeous fine mousse and wonderful precision all the way through the finish. Dossage: 6 to 8g/l. (Best 2014-2020) - July, 2014 (JD)
By Serge Dore Selections
Veuve Doussot Champagne Brut Cuvee 'Ernestine' 2010
70% Pinot Noir, 30% Chardonnay
Cuvee Ernestine Brut is the fruit of the 2010 harvest, when the vines offered grapes of such fine quality that Veuve Doussot declared it a vintage. Powerful and persistent, this cuvee is an ideal blend of 70% Pinot Noir and 30% Chardonnay. Its robust structure comes from the 25 year-old Pinot Noir vines planted in Kimmeridgean clay soils. Located on 17.3 acres in the Cote des Bar region of southern Champagne, these soils, rich in clay and limestone, are perfectly suited to Pinot Noir, translating into a freshness and minerality in the final wine, with clear, crisp fruit and a great backbone of structure to hold it all together. The addition of Chardonnay brings the whole into focus, offering a crispness and balance characteristic of this great 2010 vintage. Aged 36 months in the Veuve Doussot cellars. Pairs wonderfully with shellfish, fish, and as an aperitif. A wonderful nose reveals bursts of white flowers and stone fruit, coming together on the palate as pear, apricot and a drip of honey. Supple yet full-mouthed, it holds strong all the way through the long finish. This is quality Champagne indeed…The Joly family have been winegrowers in the heart of Champagne for over a century, and Stephane Joly continues this passionate tradition. 
The COTE DES BAR marks the transition between the plains of Champagne and the rolling slopes of Burgundy. From the Côte des Blancs, it is some 2hrs south of Epernay. The largest city near the Côte des Bar and that of the Aube department in which it lies is Troyes, once abundant with textile factories but now perhaps most known for its high quality andouillette, an aromatic sausage made from pig’s intestines. Just south of the Côte des Bar, one finds the small village of Chaource, from which the creamy, buttery and delicious cow’s milk cheese takes its name. Less than an hour southwest lies the northern tip of Burgundy and the town of Chablis. The soil in the Côte des Bar is closer to that of Chablis - Kimmeridgian marl topped by Portlandian limestone - than it is to the vineyards near Epernay and Reims, which is composed mostly by Cretaceous chalk. Unlike in Chablis, however, producers in the Aube specialize in Pinot Noir. Humid Atlantic influences coming from the west and continental influences with higher temperatures are two factors that help Pinot Noir ripen extremely well in the area. In fact, Pinot accounts for almost 90% of vines planted in the region and strongly influences the character of its champagnes. Nevertheless, the Côte des Bar has diversified terroirs. Specific soil types, local climate conditions, slope and orientation are extremely varied, producing separate micro-climates. Each vigneron needs to be fully attentive to his own terroir in order to make the most of it.
From THE NEW YORK TIMES, July 12, 2011
“The spotlight is unexpectedly shining on the Aube, and its primary growing area, the Côte des Bar. Now the region is coming to be known for its independent vignerons, whose distinctive, highly sought wines have caught the attention of Champagne lovers the world over.” “The focus terroir in the Aube reflects a larger discussion throughout the entire region, in which small producers making distinctive, terroir-specific Champagnes from grapes they farm themselves have seized initiative from the big houses. These small grower-producers … now lay claim to an outsize portion of the fascination among Champagne lovers.” “Many Aube producers are taking their cues from Burgundy, with its emphasis on farming and on being able to trace terroir through the wines. …these Champagnes suggest soil on the boots and dirt under the fingernails.”
Technical Details
Alcohol: 12.50%
Annual Production: 1000 cases
Vineyard Size: 17.3 acres
Location: Aube, Champagne-Ardenne, France
Planting Density: 8260 vines/hectare
Yield: 70hl/ha
Average Age of Vines: 25 years
Soils: Kimmeridgean on calcareous clay soils
Type of Press: Traditional vertical press (Coquard)
1st Alcoholic Fermentation
-Temperature: 68 Fahrenheit
-Length of Fermentation: 10 days
-Yeast: Saccharomyces
-Malolactic Fermentation: 100%
-Bacteria: Leucoenostoc oenos
-Filtration: Kieselgur filtration
2nd Alcoholic Fermentation
-Temperature: 54 Fahrenheit
-Length: 6 weeks
-Yeasts: Saccharomyces
-Vessel: 750.00ml bottle
-Lees Aging: yes
-Duration: 36 months “sur lattes”
-Composition: 100% Pinot Noir and sugar cane 750 g/l, a very small volume is used so as not to affect the balance of the wine. 
-Dosage: 6 to 8 g/l
Imported by Serge Dore Selections