May 14, 2025 • 23 mins
The Kautz family settled in California in 1926 from Germany to farm, eventually expanding into grape growing in the Lodi and Sierra Foothills appellations. Their Ironstone Vineyards located in Calaveras County is considered “the Queen of the Sierras” for its volcanic soils, optimum growing conditions and many grape varieties cultivated from Sauvignon Blanc and Chardonnay to Cabernet Franc and Zinfandel. The family is recognized for its many innovations in the region. www.ironstonevineyards.com
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
The topics and opinions expressed in the following show are
solely those of the hosts and their guests, and not
those of W FOURCY Radio. It's employees are affiliates. We
make no recommendations or endorsements for radio show programs, services,
or products mentioned on air or on our web. No liability,
explicit or implied shall be extended to W FOURCY Radio
or its employees are affiliates. Any questions or comments should
be directed to those show hosts. Thank you for choosing
(00:20):
W FOURCY Radio.
Speaker 2 (00:29):
Welcome to the Connected table SIPs on iHeartRadio. We are
your insatiably curious culinary couple Melanie Young and David Ransom.
We bring you the dynamic people who were front and
center and behind the scenes in food, wine, spirits and hospitality.
Ours is a delicious life and we want to share
it with you. Mason Champagne Palmer was established in nineteen
(00:56):
forty seven by seven family growers who are passionate about reducing.
Speaker 3 (01:00):
A grand mark couvet. Seventy six years seems young in
the centuries old history of Champagne, but it is formidable
given all the house established in its reputation based in
Montaigne de Lnce. Champagne Palmer encompasses over five hundred acres
of vineyards throughout forty clu that are premier and grande
(01:21):
clue only. Champagne Palmer is imported into the United States
by Quintessential. And we're here with Remy Vervier, managing director
of Champagne Palmer. He is also one of five anologists
who oversee production of this prestige couve. Remy grew up
in Burgundy where his family owned a vineyard in Poula Fuse,
(01:43):
and he has worked at Champagne Palmer for thirteen years.
Speaker 4 (01:47):
Ben Venue, Remy, I hi, I'm very happy to be
with you today to to speak about Champion and thank
you for inviting me. I'm happy.
Speaker 5 (01:59):
Remy, take us back to nineteen forty seven when Champagne
Parmer was established. Who are the original seven families and
what was their vision at the time for Champagne pomer So.
Speaker 4 (02:09):
Imagine that we are just at the moment after the
Second World War and we have seven families established mainly
in the top prestigious crew in Champagne, the best place
in Champagne in terms of production. They were friends, but
more than that, they share the vision. The idea was
(02:31):
very simple. They say, okay, we are in the top
crew of champagne. Maybe if we blend these top crews together,
we've moved to the next level in terms of quality.
So that's where the idea the playing the art of
blending all together with their different crews, and so they
decided to create a new brand of champagne, Champagne Bomber,
(02:54):
that's the burths of Champagne Pounder in nineteen forty seven.
Speaker 3 (02:59):
We all know how important the blending process is to
the production of champagne, and we'll get into that further remy.
The House of Palmer is in Montando, Rance, one of
the Champagne region's five main production zones. This region is
historically dominant for cultivating pino noir. However, Champagne Palmer is
(03:19):
acclaimed as a chardonnay focus house. Why is the focus
on chardonnay important to Champagne Palmer.
Speaker 4 (03:28):
This is also a question of history, you know, when
the founders have this idea of this creation of a
new new brand and a new qv the idea was
the balance between the chardonnais and the pino noir. You're right,
Montainedurance is the place for pinoir, that's the temple of
pino noir. And in this ocean of pino noir, you
(03:50):
have two islands of Chardonnay in the eastern coat of
the Montaine Durrance, with the two villages of Treppei and
Willheremmbri Premiice. And since the beginning, the Chardonnay are very
important at Champagne banner in the balance of the blend.
That's why, even which we are so strong in the
Mountaine Durrance, we have this prestissue screw of the east
(04:13):
coast of the Mountagneurans with the chardon It that's history, Remie.
Speaker 5 (04:17):
We all know that every Champagne house has its particular style.
Would you explain and differentiate the Champagne Palmer style and
how do you work to maintain its consistency.
Speaker 4 (04:28):
I would define the style of champagn Bamber by the terroir.
You know, the Mountaine Durance expression is really the who
we are if you look at the style and this
particular place of the Mountain Durrance, because we are in
these slopes, in this region where the vineyard is looking
to the noise, a noise exposure which is quite unique
(04:48):
to have this pin and while looking to the Norse,
and it gives very strong expression of the pinano or
sort of strengths, a natural strength. And so the style
of Champagne Bammer is a I would say it's a
triangle between the strengths, between the length and between the freshness,
and on the top of that always being balanced. Balance
(05:11):
is in the key of this triangle. And we produce
real wine. At the end, we produce for shop bubbles,
but we are a wine producer, no compromise at banner.
We want everything. We want a real wine with strengths,
with freshness, with a good length and always balanced. That's
(05:32):
maybe an explanation of the style of the who we
are a Champagne Panner.
Speaker 5 (05:36):
That's actually a great explanation. Remie, you're not only part
of the business side of Champagne Pome, you're also on
the analogists team as well. Can you give us a
sense of the planning process from an analogist standpoint?
Speaker 4 (05:48):
The process of the art of blending is really complex.
It's something that we pay a lot of attention. We
are a team of five anologists, three ladies and two guys.
I am one of the two guys, and we have
to be all agreed. No chief, no ceo, no chef
de cab there. The idea is to be sure that
(06:08):
we will stay in the consistency for the brand. So
it's it's very important that all the decisions are taken
by the team. So it's a long process, the art
of blending. It's really you know, how we can find
tu needing things. As I mentioned previously, no compromise at
Champion Parme. We want everything, so to play that game.
(06:29):
We have this fantastic tool, which is the art of blending.
We can play and play and play again until the
picture is totally finished. That's why we it's so important
on this moment of the art of blending and the
validation by the tasting of the fiveologists. Remy.
Speaker 3 (06:49):
We've talked about the art of blending, but now let's
move to the aging process. How does the extended surly
aging beyond the required laws en reach the final couve.
Speaker 4 (07:01):
You know, it's always a question of the while. And
at Champagne number as I explained where in the Mountain Durrance,
this part looking to the Norse, geting strong still wine
a lot of character and so now after the moment
of blending, the art of blending. That's the time of aging.
We play with the time. We use the time like
(07:22):
another ingredient in the picture. We led the time achieving
what he has to do and to polish a little
bit the strength of this very strong wine coming from
the Mountain Durrance. We play with the time. That's why
a Champagne barner, the Brittan vintage it's four years on leaves,
where the minimum in Champagne is fifteen months. So it's
(07:44):
it's you know here, if I take my heart of
the sea of the company, I say, oh my gosh,
that's something that costs a lot. But I have my
heart of the wine maker. And this one is the
is more important, and this one says you have to
wait this very long time on least to achieving in
the balance and the finess we want to have in
a Champagne.
Speaker 3 (08:04):
Well said, we saw a video where you said we
pay attention to people. They are the key to our future.
What do you mean by that in terms of your team?
Speaker 4 (08:14):
I think you know it's the key for everything. You
can have the best one in the world, but if
you don't have the good people for doing the wine
growing there you will have nothing special. So it means
it's a long chain of people to achieving a very
very high quality wine. It's a lot of details you
have to pay attention on. Every single detail is to
(08:36):
play that level of quality, from the vigneyon, in the winery,
everywhere and all this chain of attention. Basically it's people.
That's why people are so so important for me and
in a champagne power to achieving this level of quality.
It's always a question of people.
Speaker 3 (08:56):
Remy, we have four couves in front of us to
discuss us. Let's start with the Champagne Palmer brute reserve.
Speaker 4 (09:03):
The brute reserve is the signature of the house, you know,
it's the who we are. It's the expression of pan air.
So here you will have the expression for sure of
the Montaigndrans, Premier Creux and Grand Creux villages, which represents
around seventy percent of the of the total blend of
the indiscuat, and for sure the balance between the chardonnais
(09:25):
and the pinos shardon air above the average runs fifty
to fifty five percent, pinonar thirty percent and the menu
for the rest. More important thing reason wine reason wine
is the key for the consistency. It's it's a great
tool to play for achieving the consistency year a, two
(09:46):
year and the reason wine for the Brute a Champion
Baran are very special because we use the blend of
the previous reserve one, but not only one year before,
the blend of one year, two year, three year and
four years before. It means. It means that every year
when when we create a new blend, we will not
bottle all the quantity. A part we will be put
(10:09):
aside and we will use this as reason one for
the future. So it allows us to have a consistency
in the style, which is also very important. Time on Liz,
we mentioned that for the Brutan vintage of Palmer, the
Brute Reserve it's four years on Liz, so very important
to achieve this very elegant finesse balance wine that we
(10:32):
want to have in the in the style. At the end,
I would say Brute Reserve is very easy to drink.
It's the it's the kind of champagne that if you
are not a connoisseur, you will just take the first
class and ask for the second one because it's so easy.
It's so delicate, easy to drink, and in the same
time for the connoisseur that will immediately recognize a great
(10:53):
champagne because because of its complexity and to achieve this balance,
it's it's it's tough job. It's a tough world to
achieve that. So it's the kind of champagne for everybody.
Speaker 3 (11:06):
This would be a great wine by the glass program
at a restaurant or entertaining at home.
Speaker 5 (11:10):
And you know what I like about this one. It's
also got a little bit about ten percent of pin
of manure and which is the third grade that they
use in champagne. Yeah, really really special, really nice REMI.
The next one we're talking about is the rose Solera
tell us about this with it. So it's a rose champagne,
which everybody knows about. But Soelera, interesting, why do you
call it that?
Speaker 4 (11:31):
This rose as a special end roses? Because we use
a soli of red wine, which is absolutely unique in champagne.
We are the only one doing this. By so we
mean a purpetual reserve that we began more than forty
five years ago. So it's a long story of a
(11:53):
purple to your reserve that we use here. We produce
red wine ever year in the sounds of champagne in
the very Bagundy style, and we will use the hawk
for this red wine of the year, and after eight
nine months of aging on these very old barrows, they
(12:13):
will join this perpetual reserve of red wine that we
have a champion for more than forty five years. And
it's a part of this perpetual reserve that we will
use as an ingredient in the blend of brute reserve
around eight percent to achieve this very specific rose blend.
(12:35):
We do that because we want to have something spectraal.
We want to have in the same times the range
of aromas coming from the young red wines, meaning some
red fruit, black fruit, very fruity expression. But in the
same time we want to have spicy notes like vanillas, cinnamon,
like I would say Christmas spice, coming from the very
(13:00):
old red wine. And thanks to this perpetual reserve of
red wine, we have this all aromas, the two these
two ranges of romas all together in the glass and
you have this very unique expression of rose, very delicate
and very charming. I would say rose.
Speaker 3 (13:20):
You talk about spice, and I'm thinking about some foods
maybe with a touch of spice would be beautiful with
this particular rose, soelera. It's got some body to it,
so we could really enjoy it as a center piece
of a meal as well.
Speaker 4 (13:34):
Right, that makes sense. We've tried the rose, we've dug
for example, we've meat. It's very fantastic. Oh only you know,
if you are in the apperative, just a little small
pieces of serra no, you know, just a small species
of serra no and a glass of Roses palmel and
you will definitely enjoy it. Only for aperative. That's a
(13:57):
good example of what we can do in terms of pairing.
Speaker 3 (14:00):
I can get that that tain and saltiness of the
ham and the champagne just beautiful pairing. So let's go
to blanc the blanc and what makes this specific champagne,
Palmer Blanc the box stand out.
Speaker 4 (14:17):
Right, we are always recognized as one of the best
blonde blown in champagne or in the world. We have
this recognition now for more than six years in the
very prestigious Conclude in London and as seen as the
best blonde to blow in champagne. And it's because basically
the origin of the grapes. It's quite unique to have
(14:40):
a blonde de blanc with chardon as coming from the
montag in the ants where we are so strong because
it's again it's history, and so we have these two
villages of Pavier memory giving chardonnay like with a citrus
not very elegant, very fresh, mineral and citrus in the
same time very strong, still wine to got a lot
(15:01):
of finix too. That's the style of the blonde, very
charming and again fresh blonde de blan and definitely one.
Then it's the reason why we we are always out
of the crowd when we speak about the blondel Champagne
and it's a it's a it's a great chance for
Champagne being the ste for since the origin, we are
(15:23):
so lucky.
Speaker 3 (15:24):
And it really is unique. And I'm thinking shellfish. I'm
craving Dover Saul right now. Just a beautiful piece of
Dover Saul with a little bit of lemon and almond
because you've got a little white flower and almond notes
with this beautiful blanc de blanc. Just fantastic.
Speaker 4 (15:39):
And the time on les also time on Lis for
the blonde is five six years on lise, you know,
so again the effect of time to achieving is perfect
balance and phoenix we want to have in the wine.
Speaker 5 (15:50):
Yeah, the lis really adds a balance and a body
to the wine that you don't get if you don't
age it. That like the time on the list.
Speaker 3 (15:56):
Absolutely.
Speaker 5 (15:57):
The last one we're going to talk about is you're
Grand War twenty fifteen. This is a vintage Champion, So
it's a step away from the other three that we've
talked about. Why don't you tell us about this one?
Speaker 4 (16:07):
GRNTEO. You know, it's the expression, is the total expression
of the who we are because it's the same philosophy
than the first cub that has been produced at Champion
by the founders in nineteen forty seven. That's the same wine,
the same history, the same vision. It's the balance between
chardonnais and pinos and adren percent coming from Premier Creux
(16:30):
and Grand Creux of the Montaig Endurance. It's how Champagne
parers see a vintage through this fantastic recipe coming from
the Mountain Endurance. That's that's that's the history of Grande
Wire And for sure we have here Grande Wi fifteen.
What we hear warm year, you know, with a lot
(16:51):
of fruiting notts. A lot of goodmand is there in
the nose, very elegant. But in the same time, thanks
to this grande of thes, we have a lot of character.
Again looking to the Norse. We conserve the freshness, we
conserve the liveliness in the wine, which is unique to
have this balance between fruitiness goom on this and freshness
(17:13):
on the mass that refresh the your moss, which is
what we like. A Champagne powner.
Speaker 5 (17:19):
I think this one is just waitful wine, me and
you and I love the fact it's fifty percent Shortenay,
thirty eight percent war and then again twelve percent pin
of manuir.
Speaker 3 (17:29):
Just it's all about the blending process and of course
slow extended aging on lies our premier clue Grand Crewe
Vineyards right.
Speaker 4 (17:39):
Exactly, only prom Creux. And this long time on lead
because it's a fifteen vintage so recently. This goal is
a long time on Liz to again play with the time. Again,
let let the time doing his job. That's fantastic to
see that, to see the effect of time on such
great wine since the beginning. You have to have great
wine to play with time. That's fantastic.
Speaker 3 (18:01):
When would you drink this wine. Did we drink it
now or would you lay it down and drink later?
Talk to us about how you would drink this wine.
Speaker 4 (18:07):
Well, you can definitely drink you did do the wine
now because you know what, in the Champagne world, we
do the job of aging. It's hard job to let
the wine long time in our cellars. We play the
aging and when we release the wine it's for the
consumer the good time for drinking. Obviously, you can let
(18:29):
some bottles in your cellars waiting for the future, no
risk of anything but that it's very important to understand
that we in Champagne play the role of aging in
our cellars. So the wine is definitely okay for now,
which is.
Speaker 5 (18:46):
Really kind of unique in the world of wine.
Speaker 3 (18:48):
Yes, and important for our listeners who are consumers who
are wondering when should I uncork that bottle of champagne.
Can I drink it now or do I need to
rest wait and drink it later. So you know, basically,
enjoy it now and as we always say, and you agree,
I may enjoy champagne for all occasions. Correct.
Speaker 4 (19:07):
Yes, you know that we are so lucky for that
Champagne is so versatile. You can have with aperity. If
you can get with food, you can play different kinds
of pairing. And we see more and more people like
just just they come they come back home after job
and they just if but they only maybe alone at
(19:30):
home two people and they just open a bottle of
champagne and for a parity for for the cooking moment,
and after that they take the bottle which is not
finished and they enjoy the rest of the bottle during
the dinner. And it's so it's so agreeable because you
have the freshness and a real wine in the same time.
So the champagne has this ability of playing being such
(19:53):
versatile for the pairing. So it's it's it's really nice
we see that this new talentcy in the moment for
the champagne category.
Speaker 3 (20:00):
It's so true and you can enjoy it from a
casual meal of fried chicken, right that's very popular in
the South, to something more sublime. I mentioned that dover,
Saul when you talked about the duck just really versatile
and pairing and all occasions. However, we understand we need
to toast you on a special occasion, Remy. We've just
found out you've been inducted in the highest order, the
(20:21):
code to the Champagne congratulations, What is the cote to
the Champagne order.
Speaker 4 (20:27):
It's it's you know, it's a sort of house in
that it's a sort of club or very historical club
where the goal is to defend the Champagne area and
to push the Champagne at its prestigious way everywhere in
the world. That's that's and also with the idea that
(20:51):
at any moment, Champagne is for enjoying, it's for making
people happy. So it's it's a brilliant ceremony that we
organize is everywhere in the world with the although they
could do champagne, and where we are whole ambassadors of
the lifestyle of champagne, where we seek that there is
only champagne coming from Champagne and we celebrate that all together.
(21:15):
That's something very unique and very great amount of celebration.
When we do an athor they could do in different
places in the world.
Speaker 3 (21:26):
Well, you are a wonderful ambassador for Champagne, which we
always underscore is a place, protective place in France. It
is a style of wine, very important, it's uniquely Champagne.
It should be enjoyed every day. And not just for
special occasions. And we're really excited because Champagne Palmer is
available throughout the United States. It's important by quintessential and
(21:49):
bring it to friends, enjoy it all the time. And
a toast to you, Remy for all you've done to
protect and support and promote Champagne in general and of
course Champagne Palmer.
Speaker 4 (22:00):
Thank you, Milannie and David. I'm so happy for joining us,
joining YouTube today and the and sharing our vision of
champagne and explaining what is champagne camera and her patient
for doing that fantastic job that we have producing Champagne,
which she's always very very satisfying for the for every day.
Speaker 3 (22:20):
Thank you, Thank you, Melcie.
Speaker 5 (22:28):
You've been listening to The Connected Table SIPs with Melanie
Young and David Ransom. To listen to more in depth
features with the movers and shakers who shape the wine,
food spirits and hospitality industry, tune into our companion show,
The Connected Table Live. You can tune into the live
broadcast on Wednesdays at two pm Eastern Time on W
four c Y Radio easy to find at ww dot
(22:52):
W four cy dot com, or listen to all our
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Connect with us on Twitter at Connected table, and follow
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remember always stay insatiably curious.
The topics and opinions expressed in the following show are
solely those of the hosts and their guests, and not
those of W FOURCY Radio. It's employees are affiliates. We
make no recommendations or endorsements for radio show programs, services,
or products mentioned on air or on our web. No liability,
explicit or implied shall be extended to W FOURCY Radio
or its employees are affiliates. Any questions or comments should
be directed to those show hosts. Thank you for choosing
(00:20):
W FOURCY Radio.
Speaker 2 (00:29):
Welcome to the Connected table SIPs on iHeartRadio. We are
your insatiably curious culinary couple Melanie Young and David Ransom.
We bring you the dynamic people who were front and
center and behind the scenes in food, wine, spirits and hospitality.
Ours is a delicious life and we want to share
it with you. Mason Champagne Palmer was established in nineteen
(00:56):
forty seven by seven family growers who are passionate about reducing.
Speaker 3 (01:00):
A grand mark couvet. Seventy six years seems young in
the centuries old history of Champagne, but it is formidable
given all the house established in its reputation based in
Montaigne de Lnce. Champagne Palmer encompasses over five hundred acres
of vineyards throughout forty clu that are premier and grande
(01:21):
clue only. Champagne Palmer is imported into the United States
by Quintessential. And we're here with Remy Vervier, managing director
of Champagne Palmer. He is also one of five anologists
who oversee production of this prestige couve. Remy grew up
in Burgundy where his family owned a vineyard in Poula Fuse,
(01:43):
and he has worked at Champagne Palmer for thirteen years.
Speaker 4 (01:47):
Ben Venue, Remy, I hi, I'm very happy to be
with you today to to speak about Champion and thank
you for inviting me. I'm happy.
Speaker 5 (01:59):
Remy, take us back to nineteen forty seven when Champagne
Parmer was established. Who are the original seven families and
what was their vision at the time for Champagne pomer So.
Speaker 4 (02:09):
Imagine that we are just at the moment after the
Second World War and we have seven families established mainly
in the top prestigious crew in Champagne, the best place
in Champagne in terms of production. They were friends, but
more than that, they share the vision. The idea was
(02:31):
very simple. They say, okay, we are in the top
crew of champagne. Maybe if we blend these top crews together,
we've moved to the next level in terms of quality.
So that's where the idea the playing the art of
blending all together with their different crews, and so they
decided to create a new brand of champagne, Champagne Bomber,
(02:54):
that's the burths of Champagne Pounder in nineteen forty seven.
Speaker 3 (02:59):
We all know how important the blending process is to
the production of champagne, and we'll get into that further remy.
The House of Palmer is in Montando, Rance, one of
the Champagne region's five main production zones. This region is
historically dominant for cultivating pino noir. However, Champagne Palmer is
(03:19):
acclaimed as a chardonnay focus house. Why is the focus
on chardonnay important to Champagne Palmer.
Speaker 4 (03:28):
This is also a question of history, you know, when
the founders have this idea of this creation of a
new new brand and a new qv the idea was
the balance between the chardonnais and the pino noir. You're right,
Montainedurance is the place for pinoir, that's the temple of
pino noir. And in this ocean of pino noir, you
(03:50):
have two islands of Chardonnay in the eastern coat of
the Montaine Durrance, with the two villages of Treppei and
Willheremmbri Premiice. And since the beginning, the Chardonnay are very
important at Champagne banner in the balance of the blend.
That's why, even which we are so strong in the
Mountaine Durrance, we have this prestissue screw of the east
(04:13):
coast of the Mountagneurans with the chardon It that's history, Remie.
Speaker 5 (04:17):
We all know that every Champagne house has its particular style.
Would you explain and differentiate the Champagne Palmer style and
how do you work to maintain its consistency.
Speaker 4 (04:28):
I would define the style of champagn Bamber by the terroir.
You know, the Mountaine Durance expression is really the who
we are if you look at the style and this
particular place of the Mountain Durrance, because we are in
these slopes, in this region where the vineyard is looking
to the noise, a noise exposure which is quite unique
(04:48):
to have this pin and while looking to the Norse,
and it gives very strong expression of the pinano or
sort of strengths, a natural strength. And so the style
of Champagne Bammer is a I would say it's a
triangle between the strengths, between the length and between the freshness,
and on the top of that always being balanced. Balance
(05:11):
is in the key of this triangle. And we produce
real wine. At the end, we produce for shop bubbles,
but we are a wine producer, no compromise at banner.
We want everything. We want a real wine with strengths,
with freshness, with a good length and always balanced. That's
(05:32):
maybe an explanation of the style of the who we
are a Champagne Panner.
Speaker 5 (05:36):
That's actually a great explanation. Remie, you're not only part
of the business side of Champagne Pome, you're also on
the analogists team as well. Can you give us a
sense of the planning process from an analogist standpoint?
Speaker 4 (05:48):
The process of the art of blending is really complex.
It's something that we pay a lot of attention. We
are a team of five anologists, three ladies and two guys.
I am one of the two guys, and we have
to be all agreed. No chief, no ceo, no chef
de cab there. The idea is to be sure that
(06:08):
we will stay in the consistency for the brand. So
it's it's very important that all the decisions are taken
by the team. So it's a long process, the art
of blending. It's really you know, how we can find
tu needing things. As I mentioned previously, no compromise at
Champion Parme. We want everything, so to play that game.
(06:29):
We have this fantastic tool, which is the art of blending.
We can play and play and play again until the
picture is totally finished. That's why we it's so important
on this moment of the art of blending and the
validation by the tasting of the fiveologists. Remy.
Speaker 3 (06:49):
We've talked about the art of blending, but now let's
move to the aging process. How does the extended surly
aging beyond the required laws en reach the final couve.
Speaker 4 (07:01):
You know, it's always a question of the while. And
at Champagne number as I explained where in the Mountain Durrance,
this part looking to the Norse, geting strong still wine
a lot of character and so now after the moment
of blending, the art of blending. That's the time of aging.
We play with the time. We use the time like
(07:22):
another ingredient in the picture. We led the time achieving
what he has to do and to polish a little
bit the strength of this very strong wine coming from
the Mountain Durrance. We play with the time. That's why
a Champagne barner, the Brittan vintage it's four years on leaves,
where the minimum in Champagne is fifteen months. So it's
(07:44):
it's you know here, if I take my heart of
the sea of the company, I say, oh my gosh,
that's something that costs a lot. But I have my
heart of the wine maker. And this one is the
is more important, and this one says you have to
wait this very long time on least to achieving in
the balance and the finess we want to have in
a Champagne.
Speaker 3 (08:04):
Well said, we saw a video where you said we
pay attention to people. They are the key to our future.
What do you mean by that in terms of your team?
Speaker 4 (08:14):
I think you know it's the key for everything. You
can have the best one in the world, but if
you don't have the good people for doing the wine
growing there you will have nothing special. So it means
it's a long chain of people to achieving a very
very high quality wine. It's a lot of details you
have to pay attention on. Every single detail is to
(08:36):
play that level of quality, from the vigneyon, in the winery,
everywhere and all this chain of attention. Basically it's people.
That's why people are so so important for me and
in a champagne power to achieving this level of quality.
It's always a question of people.
Speaker 3 (08:56):
Remy, we have four couves in front of us to
discuss us. Let's start with the Champagne Palmer brute reserve.
Speaker 4 (09:03):
The brute reserve is the signature of the house, you know,
it's the who we are. It's the expression of pan air.
So here you will have the expression for sure of
the Montaigndrans, Premier Creux and Grand Creux villages, which represents
around seventy percent of the of the total blend of
the indiscuat, and for sure the balance between the chardonnais
(09:25):
and the pinos shardon air above the average runs fifty
to fifty five percent, pinonar thirty percent and the menu
for the rest. More important thing reason wine reason wine
is the key for the consistency. It's it's a great
tool to play for achieving the consistency year a, two
(09:46):
year and the reason wine for the Brute a Champion
Baran are very special because we use the blend of
the previous reserve one, but not only one year before,
the blend of one year, two year, three year and
four years before. It means. It means that every year
when when we create a new blend, we will not
bottle all the quantity. A part we will be put
(10:09):
aside and we will use this as reason one for
the future. So it allows us to have a consistency
in the style, which is also very important. Time on Liz,
we mentioned that for the Brutan vintage of Palmer, the
Brute Reserve it's four years on Liz, so very important
to achieve this very elegant finesse balance wine that we
(10:32):
want to have in the in the style. At the end,
I would say Brute Reserve is very easy to drink.
It's the it's the kind of champagne that if you
are not a connoisseur, you will just take the first
class and ask for the second one because it's so easy.
It's so delicate, easy to drink, and in the same
time for the connoisseur that will immediately recognize a great
(10:53):
champagne because because of its complexity and to achieve this balance,
it's it's it's tough job. It's a tough world to
achieve that. So it's the kind of champagne for everybody.
Speaker 3 (11:06):
This would be a great wine by the glass program
at a restaurant or entertaining at home.
Speaker 5 (11:10):
And you know what I like about this one. It's
also got a little bit about ten percent of pin
of manure and which is the third grade that they
use in champagne. Yeah, really really special, really nice REMI.
The next one we're talking about is the rose Solera
tell us about this with it. So it's a rose champagne,
which everybody knows about. But Soelera, interesting, why do you
call it that?
Speaker 4 (11:31):
This rose as a special end roses? Because we use
a soli of red wine, which is absolutely unique in champagne.
We are the only one doing this. By so we
mean a purpetual reserve that we began more than forty
five years ago. So it's a long story of a
(11:53):
purple to your reserve that we use here. We produce
red wine ever year in the sounds of champagne in
the very Bagundy style, and we will use the hawk
for this red wine of the year, and after eight
nine months of aging on these very old barrows, they
(12:13):
will join this perpetual reserve of red wine that we
have a champion for more than forty five years. And
it's a part of this perpetual reserve that we will
use as an ingredient in the blend of brute reserve
around eight percent to achieve this very specific rose blend.
(12:35):
We do that because we want to have something spectraal.
We want to have in the same times the range
of aromas coming from the young red wines, meaning some
red fruit, black fruit, very fruity expression. But in the
same time we want to have spicy notes like vanillas, cinnamon,
like I would say Christmas spice, coming from the very
(13:00):
old red wine. And thanks to this perpetual reserve of
red wine, we have this all aromas, the two these
two ranges of romas all together in the glass and
you have this very unique expression of rose, very delicate
and very charming. I would say rose.
Speaker 3 (13:20):
You talk about spice, and I'm thinking about some foods
maybe with a touch of spice would be beautiful with
this particular rose, soelera. It's got some body to it,
so we could really enjoy it as a center piece
of a meal as well.
Speaker 4 (13:34):
Right, that makes sense. We've tried the rose, we've dug
for example, we've meat. It's very fantastic. Oh only you know,
if you are in the apperative, just a little small
pieces of serra no, you know, just a small species
of serra no and a glass of Roses palmel and
you will definitely enjoy it. Only for aperative. That's a
(13:57):
good example of what we can do in terms of pairing.
Speaker 3 (14:00):
I can get that that tain and saltiness of the
ham and the champagne just beautiful pairing. So let's go
to blanc the blanc and what makes this specific champagne,
Palmer Blanc the box stand out.
Speaker 4 (14:17):
Right, we are always recognized as one of the best
blonde blown in champagne or in the world. We have
this recognition now for more than six years in the
very prestigious Conclude in London and as seen as the
best blonde to blow in champagne. And it's because basically
the origin of the grapes. It's quite unique to have
(14:40):
a blonde de blanc with chardon as coming from the
montag in the ants where we are so strong because
it's again it's history, and so we have these two
villages of Pavier memory giving chardonnay like with a citrus
not very elegant, very fresh, mineral and citrus in the
same time very strong, still wine to got a lot
(15:01):
of finix too. That's the style of the blonde, very
charming and again fresh blonde de blan and definitely one.
Then it's the reason why we we are always out
of the crowd when we speak about the blondel Champagne
and it's a it's a it's a great chance for
Champagne being the ste for since the origin, we are
(15:23):
so lucky.
Speaker 3 (15:24):
And it really is unique. And I'm thinking shellfish. I'm
craving Dover Saul right now. Just a beautiful piece of
Dover Saul with a little bit of lemon and almond
because you've got a little white flower and almond notes
with this beautiful blanc de blanc. Just fantastic.
Speaker 4 (15:39):
And the time on les also time on Lis for
the blonde is five six years on lise, you know,
so again the effect of time to achieving is perfect
balance and phoenix we want to have in the wine.
Speaker 5 (15:50):
Yeah, the lis really adds a balance and a body
to the wine that you don't get if you don't
age it. That like the time on the list.
Speaker 3 (15:56):
Absolutely.
Speaker 5 (15:57):
The last one we're going to talk about is you're
Grand War twenty fifteen. This is a vintage Champion, So
it's a step away from the other three that we've
talked about. Why don't you tell us about this one?
Speaker 4 (16:07):
GRNTEO. You know, it's the expression, is the total expression
of the who we are because it's the same philosophy
than the first cub that has been produced at Champion
by the founders in nineteen forty seven. That's the same wine,
the same history, the same vision. It's the balance between
chardonnais and pinos and adren percent coming from Premier Creux
(16:30):
and Grand Creux of the Montaig Endurance. It's how Champagne
parers see a vintage through this fantastic recipe coming from
the Mountain Endurance. That's that's that's the history of Grande
Wire And for sure we have here Grande Wi fifteen.
What we hear warm year, you know, with a lot
(16:51):
of fruiting notts. A lot of goodmand is there in
the nose, very elegant. But in the same time, thanks
to this grande of thes, we have a lot of character.
Again looking to the Norse. We conserve the freshness, we
conserve the liveliness in the wine, which is unique to
have this balance between fruitiness goom on this and freshness
(17:13):
on the mass that refresh the your moss, which is
what we like. A Champagne powner.
Speaker 5 (17:19):
I think this one is just waitful wine, me and
you and I love the fact it's fifty percent Shortenay,
thirty eight percent war and then again twelve percent pin
of manuir.
Speaker 3 (17:29):
Just it's all about the blending process and of course
slow extended aging on lies our premier clue Grand Crewe
Vineyards right.
Speaker 4 (17:39):
Exactly, only prom Creux. And this long time on lead
because it's a fifteen vintage so recently. This goal is
a long time on Liz to again play with the time. Again,
let let the time doing his job. That's fantastic to
see that, to see the effect of time on such
great wine since the beginning. You have to have great
wine to play with time. That's fantastic.
Speaker 3 (18:01):
When would you drink this wine. Did we drink it
now or would you lay it down and drink later?
Talk to us about how you would drink this wine.
Speaker 4 (18:07):
Well, you can definitely drink you did do the wine
now because you know what, in the Champagne world, we
do the job of aging. It's hard job to let
the wine long time in our cellars. We play the
aging and when we release the wine it's for the
consumer the good time for drinking. Obviously, you can let
(18:29):
some bottles in your cellars waiting for the future, no
risk of anything but that it's very important to understand
that we in Champagne play the role of aging in
our cellars. So the wine is definitely okay for now,
which is.
Speaker 5 (18:46):
Really kind of unique in the world of wine.
Speaker 3 (18:48):
Yes, and important for our listeners who are consumers who
are wondering when should I uncork that bottle of champagne.
Can I drink it now or do I need to
rest wait and drink it later. So you know, basically,
enjoy it now and as we always say, and you agree,
I may enjoy champagne for all occasions. Correct.
Speaker 4 (19:07):
Yes, you know that we are so lucky for that
Champagne is so versatile. You can have with aperity. If
you can get with food, you can play different kinds
of pairing. And we see more and more people like
just just they come they come back home after job
and they just if but they only maybe alone at
(19:30):
home two people and they just open a bottle of
champagne and for a parity for for the cooking moment,
and after that they take the bottle which is not
finished and they enjoy the rest of the bottle during
the dinner. And it's so it's so agreeable because you
have the freshness and a real wine in the same time.
So the champagne has this ability of playing being such
(19:53):
versatile for the pairing. So it's it's it's really nice
we see that this new talentcy in the moment for
the champagne category.
Speaker 3 (20:00):
It's so true and you can enjoy it from a
casual meal of fried chicken, right that's very popular in
the South, to something more sublime. I mentioned that dover,
Saul when you talked about the duck just really versatile
and pairing and all occasions. However, we understand we need
to toast you on a special occasion, Remy. We've just
found out you've been inducted in the highest order, the
(20:21):
code to the Champagne congratulations, What is the cote to
the Champagne order.
Speaker 4 (20:27):
It's it's you know, it's a sort of house in
that it's a sort of club or very historical club
where the goal is to defend the Champagne area and
to push the Champagne at its prestigious way everywhere in
the world. That's that's and also with the idea that
(20:51):
at any moment, Champagne is for enjoying, it's for making
people happy. So it's it's a brilliant ceremony that we
organize is everywhere in the world with the although they
could do champagne, and where we are whole ambassadors of
the lifestyle of champagne, where we seek that there is
only champagne coming from Champagne and we celebrate that all together.
(21:15):
That's something very unique and very great amount of celebration.
When we do an athor they could do in different
places in the world.
Speaker 3 (21:26):
Well, you are a wonderful ambassador for Champagne, which we
always underscore is a place, protective place in France. It
is a style of wine, very important, it's uniquely Champagne.
It should be enjoyed every day. And not just for
special occasions. And we're really excited because Champagne Palmer is
available throughout the United States. It's important by quintessential and
(21:49):
bring it to friends, enjoy it all the time. And
a toast to you, Remy for all you've done to
protect and support and promote Champagne in general and of
course Champagne Palmer.
Speaker 4 (22:00):
Thank you, Milannie and David. I'm so happy for joining us,
joining YouTube today and the and sharing our vision of
champagne and explaining what is champagne camera and her patient
for doing that fantastic job that we have producing Champagne,
which she's always very very satisfying for the for every day.
Speaker 3 (22:20):
Thank you, Thank you, Melcie.
Speaker 5 (22:28):
You've been listening to The Connected Table SIPs with Melanie
Young and David Ransom. To listen to more in depth
features with the movers and shakers who shape the wine,
food spirits and hospitality industry, tune into our companion show,
The Connected Table Live. You can tune into the live
broadcast on Wednesdays at two pm Eastern Time on W
four c Y Radio easy to find at ww dot
(22:52):
W four cy dot com, or listen to all our
shows anytime at iHeart dot com and on the iHeart.
Connect with us on Twitter at Connected table, and follow
us on Facebook and Instagram under the Connected Table. And
remember always stay insatiably curious.
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