J-M Seleque Solessence Brut Nature
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Suckling
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Winemaker Notes
This is the same wine as Solessence NV but aged for three more years for a total of five years on its lees (for the 750mls), and it's bottled with zero dosage. Jean-Marc makes this for shellfish, seafood, and sushi. The aromatics are provocative, the body is broad and creamy, and the finish is decidedly dry.
*The label for the Solessence Brut Nature is in the process of changing. You may receive either of these two labels featured above. Specific labels cannot be requested.
Professional Ratings
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James Suckling
I love all the candied citrus and white tree fruit aromas of this sophisticated Brut Nature that has impressive depth and a precise harmony of chalky acidity with generous berry fruits. Long mineral finish. A cuvee of 50% chardonnay with 40% pinot meunier and 10% pinot noir, of which half was a solera of reserve wines.
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Wine Enthusiast
This bone-dry Champagne comes from parcels across the seven villages where the producer has its vineyards. As befits its name it has no dosage and just brings out the richness of the fruit in the blend which is predominantly Chardonnay. This is a beautifully structured, tight, mineral wine that has some bottle age and a touch of softness from wood aging. Drink the bottling now.
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Wine Spectator
Bright acidity buoys flavors of ripe raspberry and cherry, pickled ginger and salted almond on the palate of this creamy Champagne. Lively, spiced finish. Chardonnay, Meunier and Pinot Noir. Drink now.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.
Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.
Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.
With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’