Jerome Prevost La Closerie 'Fac Simile' Rose Lc18
SKU
JPROLC1810 UCAU
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This is a highly coveted wine
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It is wonderfully pure and racy
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A wine that will always show better after time in bottle
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1 or more bottles$379.01
Editors notes
Jérôme Prévost doesn’t make vintage labelled Champagnes but his wines are always of the one vintage and he puts a code on the bottle to indicate the year of harvest. This “LC” number (Lot Consignee), printed on the base of the label, reveals the vintage.
Disgorged October 2020. Extra Brut. This rare rosé Champagne was made for the first time from the 2007 vintage. It is effectively the wine above with some 13% (or one barrel) of a superb Pinot Meunier red wine—a delicious wine in its own right—that Prévost now seeks to make every year, when possible, from his own fruit. Prévost’s first intention had been to make a red wine in order to better understand his terroir. He has come to love producing his red and we have the distinct impression that he wishes he could make more. However, the fruit comes only from a small parcel of Les Béguines that is prone to court-noué (aka fanleaf virus). This virus stunts vigour and gives tiny yields of concentrated bunches and berries that ripen quickly. We are nonetheless now seeing more regular releases of his rosé—basically every year, albeit in tiny quantities.
The dosage this year was zero (non-dosé). The 2018 is a rich and powerful example; insanely perfumed with all kinds of red berries, rosewater, fresh peach and anise on both the nose and palate, and then a deep, finely structured personality in the mouth. As always, it’s a wine of great detail and precision with a driven, chalky freshness and a long, perfumed close—with some genuine tannins. It’s as close to being a ‘light red’ as a rosé Champagne might get, yet with the typical wow-factor of Prévost.
Details
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Wine Type
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Variety
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Alcohol Percentage
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Earthy
- Floral
- Red Cherry
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Palate
- herbal
- Liquorice
- Red Cherry
Food Pairings
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Cheese -
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Poultry
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Locations
France
Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.
Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.
Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)
The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.
Champagne
Champagne is a wine region to the north-east of Paris where wine has been grown since the Romans first planted in the 5th century and the region is most well known for the sparkling wine that goes by the regions name.
Champagne is made from 3 grapes. The two red grapes Pinot Noir and Pinot Meunier and the white grape Chardonnay. All three are commonly blended though a ‘blanc de blanc’ meaning ‘white from white’ indicates that only Chardonnay was used. Conversely a ‘blanc de noir’ or ‘white from black’ indicates that the two red grapes were used.
A common misconception is that Champagne was invented by Dom Pérignon. Although this is not the case, he made considerable contributions to the quality and production methods used in the region. The very first bottles of Champagne were created by accident, and coined ‘the devil’s wine’ for all the popping corks. Sparkling wine in Australia was referred to as Champagne but this practise has long been disallowed.
Methode Champenoise is the traditional method by which Champagne is produced and if you see Millisime on a bottle, it represents the fact that the wine comes from a particular vintage rather than being blended, which is the more common practice.
Icons such as Dom Pérignon and Kristal are world reknowned, but we find as much pleasure in the smaller Champagne houses such as Gosset and Jacquinot. Magnums are perfect for the festive occasions and half bottles are also available.
About the brand Jérôme Prévost
Jérôme Prévost is a micro grower producer based in the picture- perfect village of Gueux, on the edge of theMountain de Reims or what the locals call la Petite Mountain. Here, in the north west of Champagne, he growsa tiny quantity of remarkable, age worthy Pinot Meunier from a single, two hectare plot of forty year old vines.His wines have garnered a cult following across the globe and are sold strictly on allocation. Sadly demand faroutstrips supply and we get very little wine.Prévost established his La Closerie estate in 1987, when he inherited a parcel of vines from his grandmother,who had previously been renting out her vineyard rather than cultivating it herself. Prévost began to workthese vines, selling his grapes to the négoce, but in the 1998 vintage, his friend Anselme Selosse convinced himto start producing his own wine. As Prévost had no cellars of his own, Selosse offered to share a corner of hiscellars in Avize: Prévost made all of his wines there until the 2002 vintage, which was vinified in his new cellarsin Gueux but later bottled in Avize. Since 2003 (Prévost began making the wine in the garage at the rear of hishome), all of the production has taken place in Gueux.
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