# Brut Reserve (Non-Vintage (NV))

- **Producer:** Palmer & Co
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir, Pinot Meunier
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €55
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–8 °C
- **Aromas & flavours:** grapefruit, pear, apricot, lemon, buttery, hazelnut, brioche, biscuit, toasted bread, baked apple, toasted almonds, coffee, lemon curd

## About this wine

Palmer & Co Brut Reserve is a non-vintage Champagne from the Champagne AOC in France. The producer, Palmer & Co, was established in 1947 by seven winegrowers and cultivates vineyards across 450 hectares, with a significant portion classified as Grand and Premier Crus, primarily in the Montagne de Reims. A distinctive aspect of this Champagne is its significant use of reserve wines, with some undergoing aging via a Solera system. The wine undergoes extended lees aging, contributing to its complexity and maturity.

## Interesting facts

- Uses a Solera system for some reserve wines, a technique borrowed from Sherry.
- Vineyards span 450 hectares, with over 200 classified as Grand and Premier Crus.
- Awarded 'World Champion Brut NV' at the CSWWC in 2020.
- Bottle aging typically lasts 3-4 years, magnums 6-8 years.

## Food pairing

The wine's medium+ body and refined acidity cut through richer dishes like lobster and creamy risottos, while its complexity complements delicate seafood. The subtle brioche and nutty notes in the wine harmonize with buttery sauces and roasted chicken.

## Wine making process

Palmer & Co Brut Reserve is produced using a blend of Chardonnay, Pinot Noir, and Pinot Meunier. The grapes are sourced from various terroirs, with a significant proportion from Premier and Grand Cru vineyards. Primary fermentation takes place in stainless steel tanks, with a portion potentially undergoing malolactic fermentation. Secondary fermentation occurs in the bottle, followed by an extended period of aging on lees. A key technique employed is the blending of reserve wines, some of which are aged using a Solera system. The dosage is typically between 6.5 to 9 g/L.