# Champagne Philippe Fourrier Blanc de Noirs Millésime (2018)

- **Producer:** Champagne Philippe Fourrier
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €45
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, peach, apricot, lemon, mint, brioche, butter, toast, biscuit, honey, hazelnut, almond

## About this wine

Champagne Philippe Fourrier is a family-owned estate located in Baroville within the Côte des Bar region of Champagne. Winemaking roots in the family date back to 1847, with André Fourrier being among the first vignerons in Baroville to bottle his own Champagne. Today, the domain spans five generations and is managed by Philippe and Brigitte Fourrier alongside their children Julien, Stéphanie, and Mathilde. The estate practices sustainable viticulture certified under HVE Level 3 and operates powered by self-generated solar energy. The 2018 vintage benefited from an exceptional, sun-drenched growing season that provided ideal ripening conditions for Pinot Noir across their south-facing amphitheater slopes.

## Interesting facts

- The Fourrier family winemaking legacy in Baroville spans back five generations to 1847.
- This single-vintage Champagne aged on its fine lees in the cellar for seven full years before disgorgement.
- The domain is certified HVE Level 3 and operates using its own self-generated solar energy.

## Food pairing

The rich structure and breadth of a 100% Pinot Noir Blanc de Noirs, enhanced by seven years of lees contact, allow this Champagne to perform like a light red or rich white wine at the table. Its vibrant acidity cuts effortlessly through high-fat proteins and rich sauces, while its autolytic complexity aligns seamlessly with roasted poultry, buttery crustacean dishes, and earthy truffles.

## Wine making process

Crafted exclusively from 100% Pinot Noir harvested by hand on September 3, 2018. The juice was extracted via immediate pressing without skin contact to preserve the white fruit profile. Fermentation took place in temperature-controlled stainless steel tanks, followed by full malolactic conversion to soften natural acidity. The wine spent seven full years maturing on its fine lees in bottle before disgorgement, receiving a final dosage of 7 g/L (Brut) to maintain structural harmony.