# Frerejean Frères VV26 Blanc de Blancs Grand Cru (NV)

- **Producer:** Frerejean Frères
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €190
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–12 °C
- **Aromas & flavours:** apple, pear, peach, lemon, grapefruit, brioche, toast, pastry, butter, cream, almond, hazelnut, mushroom, honey

## About this wine

Champagne Frerejean Frères was founded in 2005 by three brothers: Guillaume, Richard, and Rodolphe Frerejean-Taittinger, cousins to the legendary Taittinger family. Located in Avize, Côte des Blancs, this boutique, artisanal house focuses on small-scale excellence rather than commercial volume. Guided by the philosophy 'Le temps révèle' (Time reveals), they age their champagnes for more than double or triple the legally required time. The VV26 pays direct homage to 'Vieilles Vignes 1926,' celebrating the ancient Grand Cru Chardonnay vines planted in Cramant in 1926 that form the emotional and sensory heart of this cuvée.

## Interesting facts

- The name VV26 honors the ancient Grand Cru vines planted in Cramant in 1926, which form the backbone of this blend.
- Instead of a crown cap, the bottle is sealed with an 'agrafe' (metal staple) during aging for gentle micro-oxygenation.
- In 2016 and 2020, the house successfully aged cases of this Champagne 60 meters deep underwater off the coast of Normandy.
- Production is extremely limited, typically ranging between 2,000 and 9,925 bottles worldwide per release.

## Food pairing

This highly structured, vinous Champagne behaves more like a fine white Burgundy. Its high acidity cuts through rich, creamy textures, while its extensive oak aging and autolytic complexity perfectly mirror earthy flavors like truffles, wild mushrooms, and aged cheeses. The delicate effervescence also cleanses the palate when paired with rich proteins like lobster or duck.

## Wine making process

Crafted strictly from Grand Cru plots (90% Cramant, 10% Avize and Oger), the grapes originate from ancient, low-yielding old vines. 100% of the Chardonnay is vinified and aged in French oak barrels (including used Burgundy casks from Corton-Charlemagne) for 7 to 12 months. Following secondary fermentation, the wine is aged on its lees for an extended 8 to 9 years (96+ months) in the chalk cellars of Avize. Uniquely, the bottle is sealed with an 'agrafe' (a classic metal staple) rather than a crown cap during secondary fermentation, allowing gentle, controlled micro-oxygenation. The dosage is kept low at 5.6 to 6.5 g/l.