Pommery Brut Vintage 1982 - Champagne

Presentation of the 1982 vintage:

The Champagne Pommery Brut Millésime 1982 is an emblematic cuvée illustrating the know-how of this great Champagne house. Produced only in exceptional years, this cuvée reflects the richness and generosity of the 1982 vintage. Through a subtle balance between finesse and power, this champagne reveals a magnificent maturity, perfect for lovers of great vintages or to enrich a prestigious collection.

Presentation of Maison Pommery:

Founded in 1836 by Alexandre Louis Pommery and Narcisse Greno, Maison Pommery is a symbol of audacity and innovation. Led by Louise Pommery, this house made champagne history by launching the first vintage brut in 1874, revolutionizing the tastes of the time. Located in Reims, it is distinguished by its spectacular cellar, one of the most impressive in Champagne, and its commitment to elegant and complex champagnes, focused on freshness and precision.

The 1982 vintage in Champagne:

1982 is a legendary vintage in Champagne, characterized by an exceptionally hot and dry summer, favoring optimal maturity of the grapes. The champagnes of this year offer a rare opulence, associated with a superb acidity, guaranteeing great longevity. Today, the 1982 vintages are revealed with evolved aromas of dried fruits, honey and brioche, enriched by a beautiful depth and a remarkable length in the mouth. This vintage, highly prized by collectors, represents a unique opportunity for a tasting or to sublimate an exceptional cellar.

Technical characteristics:

• Grape varieties : Typical blend of Chardonnay and Pinot Noir.
• Dosage : Raw
• Condition : Perfect level, clear golden color, impeccable headdress, label slightly stained and worn.
• Tasting : Remarkable complexity, with evolved notes of hazelnut, honey and candied citrus fruits, accompanied by a beautiful liveliness and a long and elegant finish.

Food and wine pairings:

This champagne pairs brilliantly with refined dishes such as oysters au gratin, scallop carpaccio or roast turbot. It also pairs perfectly with poultry or white truffle dishes, or light desserts such as a citrus millefeuille.