Champagne Forget Brimont Bulles d’Argent Millesime 2006 1er Cru

Description

Champagne Forget Brimont Bulles d’Argent is a new wine, a limited edition luxury cuvee, first launched onto the UK market in 2020 with the 2006 vintage.

Champagne Forget Brimont is a small producer of Champagne located in Craon de Ludes. 6th Generation Champenoise Michel Forget is the current owner and winemaker and the estate can trace it roots back to the early nineteenth century when his ancestor, Louis, first created vineyards in the area. The Champagne Forget Brimont brand was established in 1920 by another relative, Eugène. The company owns 15 hectares of vineyards in the Montagne de Reims with Grand Cru vineyards at Mailly Champagne and Verzenay, and Premier Cru vineyards at Chigny-Les-Roses, Ludes and Villers-Allerand. Pinot Noir is the most predominantly planted grape variety.

Champagne Forget Brimont’s cellars are dug out of the chalky soils (that Champagne is famous for) to a depth of 15 metres. This means that the cellars are at a constant temperature of 10.5 degrees centigrade in both summer and winter – the optimum ageing conditions for Champagne. The non-vintage Champagnes are a blend of three different vintages of wine (allowing them to maintain a house style) and are aged a minimum of two years prior to release. Brimont’s Vintage Champagnes are aged between three and ten years prior to release, this ensures that the Champagnes arrive at perfect maturity for immediate drinking, although they can be cellared for longer if required. Although Champagne Forget Brimont own their own vineyards, they also buy grapes in to make wine so they are classed a NM (Négociant Manipulant) producer of Champagne.

Champagne Forget Brimont Bulles d’Argent is a subtle blend of 50% Chardonnay and 50% Pinot Noir with a a portion of oak barrel vinification using oak from Argonne Forest. The grapes are sourced from a mixture of Premier and Grand Cru vineyards in Montagne de Reims (Ludes, Verzenay and Mailly Champagne). The grapes are hand harvested followed by a gentle whole-bunch pressing. The alcoholic fermentation takes place at 17c, followed by malolactic fermentation, in temperature controlled inox tanks. The wine was aged on the lees for 11 years. After dosage the wine was rested further in bottled. There is a light dosage of 6 g/L using an oak-aged liqueur de dosage.

Produced in tiny quantities, there were only 2000 bottles of the 2006 vintage. The bottle has a silver covering and is suitably bling-y for a wine named “Silver Bubbles”.