Tribute to William Deutz.
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A sure-fire, must-have value, Maison Deutz has decidedly got it all, offering numerous Champagnes that are as fine as they are irresistible. Spread over a 45-hectare vineyard around the town of Aÿ, classified mainly as Premier Cru and Grand Cru, Maison Deutz demonstrates an authentic style with the purest respect for traditional methods and environmental issues.
The House of Champagne Deutz was founded in 1838 in Aÿ by William Deutz and Pierre-Hubert Geldermann, who were born during the First Prussian Empire and immigrated to France in 1830. William was already selling Champagne while Pierre-Hubert was a wine merchant, so they combined their skills and founded their own trading house. Initially specializing in exports, mainly to Germany, they eventually invested in some of the finest vineyards in the region, in order to have full control over the production of their own Champagne. Thus was born the House Deutz. Very quickly, the Champagnes Deutz will be internationally recognized for their refinement and will become associated with prestige.
Generations follow one another within the House Deutz, until 1993 when it will be bought by the Rouzeau family, shareholders of another no less famous Champagne house, Louis Roederer.
The vineyard of Maison Deutz today reaches a size of 45 hectares of vines, planted mainly on terroirs classified as Premier Cru and Grand Cru. The soils are made up of chalk, marl and limestone, with a semi-continental and semi-oceanic influence. The three flagship grape varieties of Champagne flourish here: mostly Pinot Noir, Chardonnay and Pinot Meunier.
While Pinot Noir helps shape the Champagnes by providing body, intensity and red fruit aromas, Chardonnay brings a lot of freshness and finesse while Pinot Meunier will come in and provide that touch of roundness that is very recognizable to it.
The House Deutz makes it a point of honor to offer many cuvées that can satisfy the most stringent requirements. And for good reason, before ending up in the hands of their fervent worshippers, the Champagnes Deutz stay for many years in underground chalk cellars 3 kilometers long and located at a depth of between 20 and 60 meters under the roots of the vines planted on the slopes of Aÿ.
Let's mention their exquisite Cuvée Blanc de blancs, made 70% with Grand Cru terroirs and 30% in Premier Cru. It is a Champagne of great purity, smooth and delicately structured, perfect for the aperitif as much as for a gastronomic meal with fish.
The Cuvée William Deutz is the prestigious Champagne produced by the house, paying tribute to its founder. Exclusively Millésimé, it proves to be very expressive, delicate and with a beautiful aromatic richness thanks to its dominant Pinot Noir in its blend. This is a Champagne that is destined to accompany refined dishes.
And what about the Cuvée Amour of Deutz, produced in Rosé as well as in Blanc de blancs. In both cases, this Champagne proves to be subtle and generous, with a remarkable complexity that perfectly illustrates the quintessence of its terroir.
For every great occasion there is just one Champagne Deutz, a haute couture style that is sure to make you succumb.
It is a champagne composed of 62% Pinot Noir from the terroirs of Aÿ, Bouzy, Ambonnay, Verzenay classified Grand Cru from the champagne region, 34% Chardonnay from the Côte des Blancs, also classified as Grand Cru, Avize and Mesnil-Sur-Oger and finally 4% Pinot Meunier from Pierry Premier Cru classified terroirs.
The color is crystalline with delicate golden reflections.
The nose is very fresh thanks to the different grape varieties, rich and complex. Chardonnays develops fine notes of yellow fruits: vine peaches, pears, plums ...
On the palate, Pinot Noir and Pinot Meunier balance out notes of red fruits such as raspberries, strawberries or burlat cherries and citrus notes such as lemon from Menton or grapefruit.
Food / wine pairing: as an aperitif served at 10-12 ° C accompanied by canapés of foie gras or duck or goose from Périgord. Also goes perfectly well with: caviar, knives or lobster.
Bottles to be stored in the cellar away from light and noise with a humidity of 70%. We suggest successive tastings in order to measure its evolution until its qualitative peak.
