Roger Coulon | Heri Hodie - NV

Golden in the glass, with a subtle and delicate effervescence. Notes of fresh mango, dry apricot and pastry with vanilla hints. On the palate, a nice tension and aromas of spices.

Reviews:

• Wine Advocate: Coulon's NV Brut Heri-Hodie is from a "réserve perpétuelle" and blends 60% Pinot Meunier with 20% Chardonnay and 20% Pinot Noir. The white-golden colored wine has a very delicate, elegant and fruity Meunier bouquet of red berries. The wine shows remarkable finesse and elegance on the palate and is perfectly round, delicate, very fruity and charming but dry and always stimulating. This is nearly dominated by its Meunier part. Dosed with six grams per liter, this is absolutely delicious and filigreed but with aromatic and well-structured length. So delicate and fruity! Bottled in April 2014 and disgorged in November 2017.
  

• Vinous: The NV Brut Heri Hodie 1er Cru is soft, open-knit and quite expressive, much of that coming from the 50% solera-style blend that informs this cuvée. Orange peel, lemon confit, hazelnut, exotic floral notes and a touch of wood add pretty touches of complexity throughout. The Heri Hodie is one of the creamier, generous wines in the range today. Dosage is 3 grams per liter. Disgorged: November, 2018.
  

Producer Information

Collecting owner at Vrigny in the heart of the Montagne de Reims, Isabelle and Eric Coulon for 8 generations perpetuate the tradition and wear loud emblem champagne. The domain, Isabelle and Eric Coulon firmly support the dynamics of a friendly viticulture soil and environment for expression of the Earth and protect the AOC for future generations. The family vineyards spread over five villages , has no less than 100 pieces classified as Premier Cru , and enjoys a privileged location in mid-slopes facing southeast and a basement composed of soft limestone and clay. Each parcel and each grape is pressed and worked separately in vats or barrels according to their characteristics. In spring, the still wines are tasted barrel by barrel by Isabelle and Eric Coulon then assembled and cellared well beyond the statutory period of 15 months.

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