# Millésime Extra-Brut (2009)

- **Producer:** Domaine Jacques Selosse
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €2200
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, grapefruit, ginger, apple, pear, brioche, butter, toast, biscuit, almond, hazelnut, honey, dried apricot

## About this wine

Domaine Jacques Selosse is one of the most legendary and revolutionary producers in Champagne. Located in Avize, the estate was propelled to stardom by Anselme Selosse, who took over in 1980 after studying in Burgundy. Anselme turned Champagne winemaking on its head by introducing organic and biodynamic viticulture, exceptionally low yields, and a focus on single-terroir expression. In 2018, he passed the reins to his son, Guillaume, who continues this uncompromising legacy. The Millésime is the estate's rare single-vintage offering, representing the pinnacle of their terroir-driven philosophy and produced only in exceptional years.

## Interesting facts

- In 2013, the estate suffered a major theft of 3,900 bottles, severely reducing the global supply of this already scarce cuvée.
- Anselme Selosse famously compared the 2008 and 2009 vintages by saying, 'If the 2009 is a Catholic, the 2008 is a Protestant.'
- The 2008 vintage achieved perfect 100-point scores from both Vinous and Robert Parker's Wine Advocate.
- Starting in 2007, the Millésime transitioned from a pure Blanc de Blancs to a multi-village blend including Pinot Noir.

## Food pairing

This highly vinous, full-bodied Champagne behaves more like a great white Burgundy with bubbles. Its high acidity cuts through rich, fatty proteins like lobster, turbot, and duck, while its oxidative complexity and nutty undertones perfectly mirror the earthy flavors of white truffles and aged Comté cheese.

## Wine making process

The winemaking process for the Millésime is highly traditional and low-intervention. Primary fermentation occurs entirely in oak barrels of various sizes (228L, 400L, and 600L) with about 16% new oak. No commercial yeasts are used; instead, secondary fermentation is initiated using a small portion of frozen, unfermented grape juice from the same harvest. Malolactic fermentation is never forced and occurs naturally if at all. The wine is aged on its lees in the bottle for an extraordinary 9 to 12 years before disgorgement. It is finished with an exceptionally low dosage (typically 0 to 4 g/L) and minimal sulfur dioxide.