Taittinger Brut Reserve NV

R 749.00 | 21,721 StyleMiles

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SKU: TAIT01 Category:
FILTERS Wine Estate:

Description

Tasting Notes:

Attractive golden hue. Refined with an expressive nose suggestive of brioche and almonds. The palate shows fullness, mellowness and a creamy texture while freshness underpins the whole. Persistency is also a feature. An elegant cuvee.

Additional information

Wine Estate

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Taittanger at a glance...

When Pierre Taittinger first discovered the Champagne region, he was a young liaison officer during the First World War. It was thanks to his passion for wine and gastronomy that he returned several years later and, with his brother-in-law, invested all his energy into the development of a nascent champagne business.

The Taittingers were a family of wine merchants who, in 1870, moved to the Paris region from the Lorraine in order to retain their French citizenship after the Franco-Prussian War and the Treaty of Frankfurt (1871).

In 1734, Jacques Fourneaux established a wine-business in Champagne and worked closely with the Benedictine Abbeys which, at that time, owned the finest vineyards in the region. After the First World War, the wine-house was moved to a large mansion on the Rue de Tambour in which Theobald I of Navarre (1201–1253) had lived. A long-standing legend held that it was he who brought the Chardonnay grape from Cyprus on returning from a crusade in the Middle Ages. This has been disproved by genetic analysis done at the University of California at Davis.[2]

The Taittingers were a family of wine merchants who, in 1870, moved to the Paris region from the Lorraine in order to retain their French citizenship after the Franco-Prussian War and the Treaty of Frankfurt (1871).
In 1932, Pierre Taittinger bought the Château de la Marquetterie from the wine house of Forest-Fourneaux.

The vineyards of the château had been planted with Chardonnay and Pinot noir since the 18th Century. This property had been developed by Brother Jean Oudart, a Benedictine monk, one of the founding fathers of champagne wine, and later it had belonged to the writer Jacques Cazotte.

Since 1932, step by step, Champagne Taittinger has grown and taken its place among the great champagne Houses, impressing with audacity an innovative style particularly influenced by Chardonnay.

From 1945 to 1960 the business was run by Pierre’s third son François. Under his direction, the Taittinger cellars were established in the Abbey of Saint-Nicaise, built in the thirteenth century in Gallo-Roman chalk pits dating from the fourth century. After François’ death in an accident, his brother Claude took over and directed the business from 1960 to 2005. It was during this time that Taittinger became a champagne house of world renown.

Champagne Taittinger was sold in July 2005 by the Taittinger family.

Having bought back the family business in the summer of 2006, Pierre-Emmanuel Taittinger has surrounded himself with a team that is both young and bound together by a spirit of conquest and continuity.  His daughter Vitalie and son Clovis have accompanied him on this adventure.

As soon as the precious grape clusters have arrived at one of our three press centres, they are weighed, labeled and recorded in a ledger then pressed, cru by cru, variety by variety.  The pressing must be slow and progressive in order to extract the clearest juice possible.  Extraction efficiency is low.  A marc of 4,000kg of grapes (a pressing unit in Champagne) yields 2,550L of juice or must.  The first presses represent about 2050 litres and are called the Cuvee, followed by the taille which consists of 500 litres.  The juices from the first press, which are the purest, rich in sugar and acids, yield aromatic  and subtle wines of great finesse, worthy of ageing.  In the winery, each must is kept  separated by cru, variety and portion before being vinified.  After the fermentation and initial decanting, the wines obtained are called vins clairs or still wines.

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