Grand Blanc Millésimé Philipponnat

Grand Blanc Millésimé (EN)


Philipponnat Philipponnat: a blend of Chardonnay from Champagne's finest terroirs, the Grand Blanc cuvée is a remarkable exception in the Philipponnat wine range, which has made Pinot Noir its signature. Although quite intense and creamy in texture, this wine has the lightness and finesse of a great Blanc de Blancs. Moderately dosed, Cuvée Grand Blanc, always vintage, is a superb aperitif Champagne for special occasions.


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the structure of this Champagne


Harmonious balance between the various components of acidity.


Supple, easy-drinking champagne, the acidity doesn't clash with the palate.


Generous champagne with great intensity.

Long on the palate

Champagne aromas linger on the palate.


To the eye

Light gold color with fine, creamy mousse.

On the nose

Open, expressive nose, combining delicate aromas of white flowers, citrus fruit and bergamot.


Fresh and expressive, with citrus and exotic notes of passion fruit. The finish is mineral and very elegant.

Discover the DNA of this wine

grand blanc blend


The vines for this cuvée all come from the Cote des Blancs, where the soils are chalk. Once blended and vinified, this wine is aged on lees in bottles for seven to nine years.

About this house

To make its wines, Philipponnat uses the best grapes, mostly from Premiers and Grands Crus, exclusively in cuvée (first press), and makes a point of harvesting grapes that are riper than the Champagne average. Some of the wines are fermented or aged in barrels, which is exceptional in Champagne, and wood ageing gives them greater complexity, without making them heavy. The wines are aged in bottle, on their lees, for between three and eleven years. Affirming a distinctive style that doesn't give in to trends, the Champagne House produces a range of Champagnes that are above all wines: tasty, powerful and balanced.

The Perfect Pairing
Champagne and food


Ideal as an aperitif or to accompany fish and shellfish: shrimp, lobster, poached or in a sauce with beurre blanc.

Chef's word


"Witnessing the soul of Champagne isn't just about cooking the terroir... it's about understanding who it is!

Having worked in the kitchens of Messrs Bordier, Grondart, Anton and Roth, and as Yannick Alléno's right-hand man at Le Scribe and then Le Meurice, he brought Domaine Les Crayères its first macaron in 2011, followed by a second in 2012, which he has kept for over 10 years.

His menu is inspired by the seasons and the Champagne region.

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