Selosse | Extra Brut Grand Cru la Cote Faron - NV

This is pure Ay in its rich, voluptuous personality and creamy texture. Red berries, dried flowers, licorice, mint and licorice are layered into the rich, seductive finish.

Reviews:

• Wine Advocate: Selosse’s NV Extra-Brut La Cote Faron is the wine that replaces Contraste in the lineup. The current release is based on the 2005 vintage, with wines back to 1994. Sweet, perfumed and intensely layered, the Cote Faron is remarkably elegant and polished for a wine of this size. Sweet herbal and floral notes are layered into the perfumed, totally sensual finish.

• Vinous: The NV Extra-Brut Grand Cru La Cote Faron is ridiculously great. Layers of fruit emerge effortlessly from this large-scaled, dramatic Champagne. The wine needs quite of time to open up, but when it does it is a stunner. This is pure Ay in its rich, voluptuous personality and creamy texture. Red berries, dried flowers, licorice, mint and licorice are layered into the rich, seductive finish.

Producer Information

Jacques Selosse Estate is a highly regarded Champagne house. It is known for its Substance cuvée, and its use of a solera system dating back to 1986, a technique more commonly associated with Sherry.
The Brut Initiale and Version Originale are both made from three vintages of Chardonnay from Avize, Cramant and Oger. Jacques Selosse's Flagship cuvée Substance, also a blanc de blanc, is sourced from the Avize terroir. From 2010, the Lieux-Dits Collection of six single-vineyard wines was introduced showcasing specific Champagne villages. In the winery, Jacques Selosse uses oak barrels for fermentation rather than the usual stainless steel. The wines are left on their lees for extended periods, and dosage is kept to a minimum.
The estate was set up in the 1950s by Jacques Selosse, who sold a large portion of his grapes to Champagne Lanson. However, the house gained the most fame from his son Anselme Selosse, who took over the running of the estate in 1980. Selosse improved quality, reducing yields and converting the vineyards to organic viticulture. He also began to carefully consider the terroir of the vineyard holdings, particularly in the grand cru villages Avize, Cramant and Oger. Today, he is known for being one of the first to champion terroir in Champagne.

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