FDH The French Wine Shop
  •  CONTACT PHONE:
    321321321, 321321321
  •  CELL PHONE:
    123123123, 123123123
  •  SKYPE:
    TEST.SHOP, SHOP.TEST
+65-9643 2204  
Champagne Roger Coulon 1er Cru - Brut NV - Heri-Hodie Champagne Roger Coulon 1er Cru - Brut NV - Heri-Hodie

Smooth and creamy bubbles lighten the beautiful golden of its colour. 

A round nose, very expressive, presents candied fruits notes. 

The mouth is nicely balanced, bringing buttered, grilled and sweet notes, apricot and mature pear. 

Final aromas are evolving into spicy notes, typical tastes from the Meunier.

 

Food pairing:

 

The Cuvee Heri-Hodie is the perfect Champagne to be served at the aperitif. 

This Cuvee is also highlighted with fresh starters as vegetables, fish terrines and goat cheese.

 

History:

 

The Cuvee Heri-Hodie is identified as the sap that feeds the family tree. 

It translates an intergenerational link. 

The cuvee Heri-Hodie expresses the generosity of Vrigny’s vineyards. 

Vrigny, Pargny and Villers Allerand ranked as Premier Cru Villages of the Montagne de Reims. 

A majority of Meunier that composes this cuvee gives the perfect combination between fruity notes, strength and lightness.

 

The label:

 

Heri-Hodie express the winegrower's attachment to the land, to its vines and its wines.

The labels draw its reflection by revealing the vineyard cadastre register of Vrigny.

It honours in black the parcels of the Coulon family and highlights in gold those that compose the Cuvees as “Les Gouttes d’Or”, “Le Paradis” …

The furrow of the vineyards paths meands on a paper which texture translates the typicality of the Terroir.

 

The vineyard:

 

Grape varieties and plots: 60% Meunier, 20% Chardonnay, 20% Pinot Noir.

From Premier Cru Villages: Vrigny, Villers Allerand and Coulommes la Montagne.

Each year, the season identify the plots that will compose the cuvee.

Average age of the vines: 20 to 50 years.

Density of plantation: 8,500 vine stock/hectare.

 

The Terroir:

 

Soil: Sand

Altitude: 120 to 150 m

Slopes: Moderate

Orientation: East

 

Vineyard Management:

 

Vineyard management: Observation and understanding, respect of natural balance.

Pruning: Cordon de Royat - Chablis, short pruning to control the yields.

Desuckering: Rigorous desuckering mid-May to avoid green harvesting.

Working the soil: Harrowing and weeding out mechanically under the row.

We maintain a natural inter row grass cover of local species.

Protection and control: Prevention with rigorous desuckering, lifting and trellising.

Limited treatments after observation with sulphur crystals, plant concoction and a restricted amount of copper.

No treatment against insects, use of sexual confusion.

 

The Harvest:

 

Manual, hand sorting in the vineyard, no green harvest.

Yields: Small due to vineyard management.

Yield are controlled upstream.

 

Natural vinification:

 

Press: Horizontal and pneumatic press.

Clarification: Short duration in order to keep consistency and phenolic compounds.

Chaptalisation: None.

Contents for Alc. Ferm.: Vats and little oak barrels. Small pieces for a better control.

Yeasts: Indigenous yeasts directly from the skins and the vineyard, spontaneous fermentation.

AF Temperatures: Ambient temperature from 20 to 24°C.

Duration: Long and lazy.

Malolactic fermentation: Natural malolactic fermentation in springing spring.

 

Ageing:

 

In vats and oak barrels for 10 months.

Reserve wine: Wines of the perpetual reserve aged in vats.

Clarification Natural, no fining, no filtration before bottling.

Second fermentation: Measured effervescence.

Ageing: Minimum 3 years in the underground cellars of the Domaine.

Dosage: 3g/L with a traditional liquor.

The cork: High quality, 2 discs. “Fleur de bouchon”.

Ageing: If possible, minimum 6 month before shipment.

 

S$59.95 7
Champagne Roger Coulon 1er Cru - Brut NV - Heri-Hodie Champagne Roger Coulon 1er Cru - Brut NV - Heri-Hodie

Smooth and creamy bubbles lighten the beautiful golden of its colour. 

A round nose, very expressive, presents candied fruits notes. 

The mouth is nicely balanced, bringing buttered, grilled and sweet notes, apricot and mature pear. 

Final aromas are evolving into spicy notes, typical tastes from the Meunier.

 

Food pairing:

 

The Cuvee Heri-Hodie is the perfect Champagne to be served at the aperitif. 

This Cuvee is also highlighted with fresh starters as vegetables, fish terrines and goat cheese.

 

History:

 

The Cuvee Heri-Hodie is identified as the sap that feeds the family tree. 

It translates an intergenerational link. 

The cuvee Heri-Hodie expresses the generosity of Vrigny’s vineyards. 

Vrigny, Pargny and Villers Allerand ranked as Premier Cru Villages of the Montagne de Reims. 

A majority of Meunier that composes this cuvee gives the perfect combination between fruity notes, strength and lightness.

 

The label:

 

Heri-Hodie express the winegrower's attachment to the land, to its vines and its wines.

The labels draw its reflection by revealing the vineyard cadastre register of Vrigny.

It honours in black the parcels of the Coulon family and highlights in gold those that compose the Cuvees as “Les Gouttes d’Or”, “Le Paradis” …

The furrow of the vineyards paths meands on a paper which texture translates the typicality of the Terroir.

 

The vineyard:

 

Grape varieties and plots: 60% Meunier, 20% Chardonnay, 20% Pinot Noir.

From Premier Cru Villages: Vrigny, Villers Allerand and Coulommes la Montagne.

Each year, the season identify the plots that will compose the cuvee.

Average age of the vines: 20 to 50 years.

Density of plantation: 8,500 vine stock/hectare.

 

The Terroir:

 

Soil: Sand

Altitude: 120 to 150 m

Slopes: Moderate

Orientation: East

 

Vineyard Management:

 

Vineyard management: Observation and understanding, respect of natural balance.

Pruning: Cordon de Royat - Chablis, short pruning to control the yields.

Desuckering: Rigorous desuckering mid-May to avoid green harvesting.

Working the soil: Harrowing and weeding out mechanically under the row.

We maintain a natural inter row grass cover of local species.

Protection and control: Prevention with rigorous desuckering, lifting and trellising.

Limited treatments after observation with sulphur crystals, plant concoction and a restricted amount of copper.

No treatment against insects, use of sexual confusion.

 

The Harvest:

 

Manual, hand sorting in the vineyard, no green harvest.

Yields: Small due to vineyard management.

Yield are controlled upstream.

 

Natural vinification:

 

Press: Horizontal and pneumatic press.

Clarification: Short duration in order to keep consistency and phenolic compounds.

Chaptalisation: None.

Contents for Alc. Ferm.: Vats and little oak barrels. Small pieces for a better control.

Yeasts: Indigenous yeasts directly from the skins and the vineyard, spontaneous fermentation.

AF Temperatures: Ambient temperature from 20 to 24°C.

Duration: Long and lazy.

Malolactic fermentation: Natural malolactic fermentation in springing spring.

 

Ageing:

 

In vats and oak barrels for 10 months.

Reserve wine: Wines of the perpetual reserve aged in vats.

Clarification Natural, no fining, no filtration before bottling.

Second fermentation: Measured effervescence.

Ageing: Minimum 3 years in the underground cellars of the Domaine.

Dosage: 3g/L with a traditional liquor.

The cork: High quality, 2 discs. “Fleur de bouchon”.

Ageing: If possible, minimum 6 month before shipment.

 

S$59.95 7
Champagne Roger Coulon 1er Cru - Brut NV - Heri-Hodie

Take Advantage

.............

 
Your Reward
Buy 12 bottles, and get one Free*
 
Free shipping
Minimum Order 6 bottles

Champagne Roger Coulon 1er Cru - Brut NV - Heri-Hodie

7  Left

Wine Code: FD0230

Smooth and creamy bubbles lighten the beautiful golden of its colour.  A round nose, very expressive, presents candied fruits notes.  The mouth is nicely balanced, bringing buttered, grilled and..
S$95.00 S$59.95

Smooth and creamy bubbles lighten the beautiful golden of its colour. 

A round nose, very expressive, presents candied fruits notes. 

The mouth is nicely balanced, bringing buttered, grilled and sweet notes, apricot and mature pear. 

Final aromas are evolving into spicy notes, typical tastes from the Meunier.

 

Food pairing:

 

The Cuvee Heri-Hodie is the perfect Champagne to be served at the aperitif. 

This Cuvee is also highlighted with fresh starters as vegetables, fish terrines and goat cheese.

 

History:

 

The Cuvee Heri-Hodie is identified as the sap that feeds the family tree. 

It translates an intergenerational link. 

The cuvee Heri-Hodie expresses the generosity of Vrigny’s vineyards. 

Vrigny, Pargny and Villers Allerand ranked as Premier Cru Villages of the Montagne de Reims. 

A majority of Meunier that composes this cuvee gives the perfect combination between fruity notes, strength and lightness.

 

The label:

 

Heri-Hodie express the winegrower's attachment to the land, to its vines and its wines.

The labels draw its reflection by revealing the vineyard cadastre register of Vrigny.

It honours in black the parcels of the Coulon family and highlights in gold those that compose the Cuvees as “Les Gouttes d’Or”, “Le Paradis” …

The furrow of the vineyards paths meands on a paper which texture translates the typicality of the Terroir.

 

The vineyard:

 

Grape varieties and plots: 60% Meunier, 20% Chardonnay, 20% Pinot Noir.

From Premier Cru Villages: Vrigny, Villers Allerand and Coulommes la Montagne.

Each year, the season identify the plots that will compose the cuvee.

Average age of the vines: 20 to 50 years.

Density of plantation: 8,500 vine stock/hectare.

 

The Terroir:

 

Soil: Sand

Altitude: 120 to 150 m

Slopes: Moderate

Orientation: East

 

Vineyard Management:

 

Vineyard management: Observation and understanding, respect of natural balance.

Pruning: Cordon de Royat - Chablis, short pruning to control the yields.

Desuckering: Rigorous desuckering mid-May to avoid green harvesting.

Working the soil: Harrowing and weeding out mechanically under the row.

We maintain a natural inter row grass cover of local species.

Protection and control: Prevention with rigorous desuckering, lifting and trellising.

Limited treatments after observation with sulphur crystals, plant concoction and a restricted amount of copper.

No treatment against insects, use of sexual confusion.

 

The Harvest:

 

Manual, hand sorting in the vineyard, no green harvest.

Yields: Small due to vineyard management.

Yield are controlled upstream.

 

Natural vinification:

 

Press: Horizontal and pneumatic press.

Clarification: Short duration in order to keep consistency and phenolic compounds.

Chaptalisation: None.

Contents for Alc. Ferm.: Vats and little oak barrels. Small pieces for a better control.

Yeasts: Indigenous yeasts directly from the skins and the vineyard, spontaneous fermentation.

AF Temperatures: Ambient temperature from 20 to 24°C.

Duration: Long and lazy.

Malolactic fermentation: Natural malolactic fermentation in springing spring.

 

Ageing:

 

In vats and oak barrels for 10 months.

Reserve wine: Wines of the perpetual reserve aged in vats.

Clarification Natural, no fining, no filtration before bottling.

Second fermentation: Measured effervescence.

Ageing: Minimum 3 years in the underground cellars of the Domaine.

Dosage: 3g/L with a traditional liquor.

The cork: High quality, 2 discs. “Fleur de bouchon”.

Ageing: If possible, minimum 6 month before shipment.

 

Write a review

Your Name:


Your Review: Note: HTML is not translated!

Rating: Bad           Good

Enter the code in the box below: