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The Maison Geoffroy has its origins dating back to the early 17th century on the lands of the commune of Cumières, in the heart of the Vallée de la Marne.
Since then, the winemaking know-how has been passed down from generation to generation, and today it's Jean-Baptiste Geoffroy and his wife Karine who, accompanied by their daughters, passionately watch over their 14-hectare vineyard. They produce Champagnes "de vigneron" as we like to say, that is to say, authentic and carrying a history that can be found right down to their taste of terroir.
The Village of Cumières was the anchor point for the Geoffroy family in the 17th century. Generations followed one another, but it wasn't until the early 1950s that René Geoffroy and his wife Julienne decided to create their own Champagne, and the Geoffroy brand was born. Their son René succeeded his parents at the head of the company, acquiring new plots of vines to develop the business. His son Jean-Baptiste took over at the end of the 1980s, having graduated in viticulture and oenology. Together with his wife Karine, he took the decision to transfer the business from Maison Geoffroy to Aÿ in 2008. Today, they are gradually passing on their passion and know-how to their 5 daughters, who will embody a fifth generation of... See more ...
Cuvée Terre 2015 is an exceptional vintage, a real Maison favorite. This Champagne is made only in Extraordinary years and in limited quantities, with the philosophy of letting the quintessence of the vintage express itself during blending. Each vintage is unique, to reveal the organoleptic qualities offered by nature.
The fifty-year-old vines are located in the village of Cumières, classified Premier Cru, on a clay-limestone terroir. The grapes selected come from the oldest plots, bringing a richness characteristic of the terroir's identity.
Composed of 75% Pinot Noir and 25% Chardonnay, this Champagne Brut nature 2015, blended at 0 g/L, is the fruit of meticulous vinification and ageing. The grapes, hand-picked at optimum ripeness, are carefully sorted before being pressed using the traditional Coquard method. Only the "Tête de Cuvée" juices are selected for parcel-by-parcel, gravity-fed vinification. Fermentation is carried out using indigenous yeasts, followed by ageing on the lees in oak barrels. Sparkling under cork and 120 months' extended ageing on laths bear witness to our exacting craftsmanship. The wines are neither filtered nor fined.
On tasting, the nose reveals aromas of wheat ear and lavender. On the palate, the predominant minerality is accompanied by flavors of germinated barley, blond tobacco and whisky barrel. This Champagne offers remarkable sapidity and exceptional freshness after more than ten years in the cellar. To take full advantage of its aromas, we recommend decanting 30 minutes before tasting, at an ideal temperature of 12°C.
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