I had this champagne at a party last night. Although the name of Papis Loveday is most dominant on the label and there is a corresponding website, a little more insight could also be gained by Googling the name of Pehu-Simonet. This champagne comes from the Grand Cru village of Verzenay and is made from 90% Pinot Noir and the rest Chardonnay. There is 30% reserve wine from the previous 2 years and 15% of the base wine is fermented in barrels. The base wine does not go through malolactic fermentation. The Pehu-Simonet estate, which this wine comes from, comprises mainly of Grand Cru vineyards with around 20% in Premier Cru sites, but since the winery only sells Grand Cru champagne, the fruit from these Premier Cru sites are sold off to the negoce.
The wine was a golden pale lemon with good streams of medium bubbles. The nose was a touch closed, with acid and slightly vegetal notes. There was an acid prickle going onto an acid palate, well supported by an acid backbone. There was initial disappointment with this wine but it turned out that the wine needed food to bring it out. It was much better with the abalone, which made it richer and more honeyed.
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