Les Riceys - 2015
Domaine Nowack
4.10 / 5.0
- Type
- white sparkling, extra-brut
- Region
- Champagne AOC, France
- Producer
- Domaine Nowack
- Vintage
- 2015
- Disgorged
- 2022-03
- On lees
- 72 months
- Grapes
- Pinot Noir
- Alcohol
- 12
- Sugar
- 2.2
- Price
- 4200 UAH
- Cellar
- not available
Ratings
4.10 / 5.0·750 ml·@101 Bar · Small Growers: 45 years past the revolution
This wine presents a combination of sunflower seeds, white flowers, bruised red apples, and white cherry, with a subtle presence of mushrooms. It leans more towards mineral notes than fruity ones. Initially, both the nose and palate offer a burst of intensity, but this quickly gives way to a thinner experience on the palate, culminating in a warm aftertaste that, while present, is sparse in flavours. The mineral aspect is intriguing, though the wine doesn't reach the heights of being truly captivating. Its main drawback lies in its balance, particularly where ethanol feels somewhat disjointed from the rest of the profile.
Wine #2 on Small Growers: 45 years past the revolution event.
Domaine Nowack
Domaine Nowack, situated in Vandières in the Vallée de la Marne, has emerged as a beacon of innovation and quality in the Champagne region under the guidance of Flavien Nowack. Since joining his family's domaine in 2011, Flavien has been a part of a movement towards single-vineyard, single-variety, and single-vintage Champagne production, underscoring a commitment to expressing the distinct terroir of Vandières.
Embracing organic farming practices and harvesting grapes only at full maturity, Flavien initially produced three Champagnes from 3 hectares provided by his father. His early ambition was to showcase the differences between Meunier, Pinot Noir, and Chardonnay from three single parcels, all situated at the same elevation within Vandières. This innovative approach highlights the distinct characteristics of each varietal when grown in the same terroir.
His non-interventionist approach in the vineyard and the cellar, including avoiding chaptalization and malolactic fermentation, underscores the purity and delicate nature of his Champagnes. He relies on the natural yeast from unfermented grape must for the secondary fermentation in the bottle, further emphasizing the wine's vinous characteristics. He bottles his Champagnes under lower pressure, which contributes to their unique, vinous quality.