Solemme "Nature de Solemme" Blanc de Blancs 1er Cru Brut Nature Champagne

SKU #1358589

From the producer: "We are located in Villers aux Noeuds, a few kilometers south of Reims on the axis Reims-Epernay. We operate 6 ha of vines on 5 terroirs in 1er Cru of the Montagne de Reims and one in the Ardre Valley...Nature de Solemme is in conversion to organic farming. It is a champagne 100% Chardonnay first premium of the mountain of West Reims."


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Price: $59.99

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Product Reviews:

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By: Stefanie Juelsgaard | K&L Staff Member | Review Date: 10/16/2018 | Send Email
The most crisp and high acid of the three Solemme bottlings, this wine exhibits every characteristic to make it fresh and invigorating. When you combine 100% Chardonnay with no malolactic fermentation and no dosage, the result could be dangerously harsh and to tart for consumption. That is not the case here. The wine is zippy, but in a refreshing, stimulating way and the winemaker manages to hit just the right balance for the Brut Nature style. A great food Champagne, this is one I'd be ecstatic to bring to any dinner party.

By: William Beare | K&L Staff Member | Review Date: 10/12/2018 | Send Email
Fans of dryer than dry champagne, rejoice, for the "Nature de Solemme" is here. This wine undergoes no malolactic fermentation, and as a result is a totally fruit and terroir-driven wine-- tropical aromatics, high acid, zippy, and begging for oysters or seared scallops. Another beautifully elegant wine from this new addition to the K&L lineup.

By: Cameron Price | K&L Staff Member | Review Date: 10/11/2018 | Send Email
Attention all biodynamic wine lovers! Domaine Solemme takes Biodynamics seriously right down to making sure that bottling isn’t happening on a ‘root day’ or vice-versa. The name derives from the first three letters of the French word for sun ‘Soleil’ and the last four letters for woman ‘femme’. “Nature Solemme” is the Brut Nature of the collection where no dosage or sugar is added to the wine before bottling. What you get with this champagne is fruit that had a longer hang-time but didn’t see any malolactic fermentation allowing premium ripeness but palate searing acidity. This is a must try.

By: Rachel Alcarraz | K&L Staff Member | Review Date: 10/10/2018 | Send Email
The tart green apple character is the star of the show while the broader notes of toasted brioche, spice, and earth pull for the front line. The wine is beautifully textural with fresh, pretty fruit. That apple character is complimented with subtle notes of ripe tropical fruits and bosque pears.

By: Christina Stanley | K&L Staff Member | Review Date: 10/9/2018 | Send Email
Based on the 2013 vintage, based on one of the latest harvests of recent history, this Brut Nature Champagne is bone dry. Chardonnay planted in the early 1960's offers aromas of underripe pineapple and faint daffodil. The light bodied palate is loaded with saline minerality, and finishes long with elegant purity.

Additional Information:

Varietal:

Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.
Country:

France

- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.
Sub-Region:

Champagne

- The French region of Champagne (comprised of the towns of Rheims, Epernay, and Ay) was the first region in the world to make sparkling wine in any quantity. Today, the name of the region is synonymous with the finest of all sparkling wines, and winemaking traditions of Champagne have become role models for sparkling wine producers, worldwide. Surprisingly, the region of Champagne is now responsible for only one bottle in 12 of all sparkling wine produced. Styles of champagne range from the basic brut (often blends of several vintages), single vintage champagnes, and rose.
Alcohol Content (%): 12.5