# Brut Millésime Blanc de Blancs (2008)

- **Producer:** Champagne Deutz
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €140
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lemon, grapefruit, apple, pear, white pepper, blossom, biscuit, toast, butter, cream, honey, almond, hazelnut

## About this wine

Champagne Deutz, founded in 1838 in Aÿ, is one of the region's historic and prestigious houses. Known for its elegant, precise style, Deutz has long championed Chardonnay from the Côte des Blancs. The 2008 vintage is widely regarded as legendary in Champagne, characterized by a cool growing season that yielded grapes with exceptional structural tension, vibrant acidity, and immense aging potential. This classic vintage Blanc de Blancs represents a crystalline expression of the house's craftsmanship, sourcing fruit from top-rated crus to deliver a harmonious, terroir-driven sparkling wine.

## Interesting facts

- The 2008 vintage in Champagne is widely considered one of the greatest of the 21st century due to its exceptional acidity and structure.
- The blend features a unique touch of Villers-Marmery (8%), a premier cru Chardonnay enclave in the Pinot Noir-dominated Montagne de Reims.
- Champagne Deutz was founded in 1838 by William Deutz and Hubert Geldermann, immigrants from Germany.

## Food pairing

The high acidity and crystalline minerality of this Blanc de Blancs cut through rich, buttery textures of seafood while complementing the natural salinity of oysters and raw fish. The absence of oak ensures the delicate flavors of the dishes are not overpowered.

## Wine making process

The grapes are hand-harvested in small crates to preserve their integrity. Sourced from prestigious crus including Avize (51%), Le Mesnil-sur-Oger (41%), and Villers-Marmery (8%), the fruit is gently pressed. Vinification takes place entirely in temperature-controlled stainless steel vats to preserve freshness and purity, completely avoiding oak. The wine undergoes full malolactic fermentation to balance its high natural acidity. It is then aged on its lees in the historic chalk cellars of Aÿ for approximately five years before disgorgement with a Brut dosage of approximately 7 to 8 g/L.