2013 | Ulysse Collin | Les Maillons

Mirabelle plum, dried flowers, kirsch and lightly honeyed notes emerge effortlessly from this gracious, beautifully perfumed Champagne. There is lovely Pinot character throughout.

Reviews:

• Vinous: The NV (2013) Extra Brut Les Maillons (Pinot Noir) is very pretty and understated in the glass. Mirabelle plum, dried flowers, kirsch and lightly honeyed notes emerge effortlessly from this gracious, beautifully perfumed Champagne. There is lovely Pinot character throughout. The current release is based on 2013, with 50% reserve wines from 2012 and a touch of 2011.

• Jancis Robinson: 2013 base wine with 2012 reserve wines. Disgorged 2017. Dosage 2.4 g/l. Bright gold. Very flattering nose. Does smell like a really flattering still Pinot Noir. The denser the wine, the less fizzy. So his wines are not that frothy. Rich stewed-apple flavour. Dried apple-skin finish.

Producer Information

Ulysse Collin is a small grower Champagne house based in Congy, to the south of Épernay and west of Vertus. The Collin family has a history of farming vines in the village since 1812, but the modern business was founded in 2003, when Olivier Collin regained 4.5 hectares (11 acres) of vineyards that had been rented to a negociant – small grower operations remain rare in the area. The family's remaining 4ha (10 acres) came under his control in 2005, as well as winemaking facilities and the cellar. After the 2003, harvest where frost necessitated the selling off of the crop, a single initial wine was made in 2004 – a Blanc de Blancs from the Les Perrières parcel. A Blanc de Noirs from the Les Maillons plot near Sézanne followed in 2006. The portfolio also includes a saignée rosé from the latter site, plus two more Blanc de Blancs from the Les Enfers and Les Roises parcels. All wines are Extra-Brut. Each cuvée is parcel-specific; in addition first and second pressings for each site are vinified separately, and aged apart for at least one year before blending. Influenced by his apprenticeship with Anselme Selosse, base wines are fermented and aged in oak barrels.

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