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Péhu Simonet Face Nord (EN) 0,75L
This Champagne Péhu Simonet, Face Nord cuvée is a very faithful expression of the strong personality of the Grand Crus of the North side of the Montagne de Reims. This vinification without malolactic fermentation allows to keep all the fruitiness of these soils, dressed in elegance and freshness.
€38.00
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Expert opinion
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Presentation
Taste
Originality
Quality/Price
The Structure
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Freshness
Harmonious balance between the various components of acidity.
Roundness
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Power
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
Tasting
On the nose, this champagne often reveals grapefruit, citrus or apple aromas, and sometimes also mineral, brioche or lime zest aromas. On the palate, it's a powerful wine with a fine, pleasant bubble.
Composition
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Terroirs
Verzenay - Grand Cru
Chalky-brown soil
A terroir rich in chalky soil, with great minerality. Exposure to the sun is light, mostly at the end of the day.
This terroir is excellent for wines of this blend, with a high proportion of Pinot Noir and Chardonnay.
The blend is 70% Pinot Noir and 30% Chardonnay (Verzenay).
About this house
The Pehu family has been producing estate-bottled champagnes for four generations. The widow Pehu began in the early 1900s, followed by Antonin Pehu. In the early 1970s, the Champagne Pehu Simonet label was created by the parents of David Pehu (pictured) with the introduction of vines on his mother's side. In 2002, Christine Fresnet joined the domaine, further enhancing the complexity of the cuvées. David Pehu has been involved in winemaking since 1988 and, since 1995, has been in sole charge of the cellar, enabling him to make the wines of his dreams.
L'Accord Parfait
Between Champagne and its dish
Inputs
This champagne is the perfect accompaniment to a starter of great shellfish or pigeon without sauce.
Dishes
This champagne generally goes well with pork, fatty fish or seafood dishes
Chef's word
Chef Philippe Vazart serves it with Escalope de Foie Gras de Canard Poêlée aux Asperges de Val de Vesle.
It is also paired with Suprême de Turbo Grillé, and its small Ratatouille and Feta cheese.
A soft cheese such as Brie au Truffes is perfect.
From the same artist
On sale on this site
Victim of its own Success
Péhu Simonet Fins Lieux n°1 2015 (EN)
€53.00
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