Winery Ernest Rémy - Oxymore Champagne Grand Cru 'Mailly'

Winery Ernest RémyOxymore Champagne Grand Cru 'Mailly'

4.4
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Oxymore Champagne Grand Cru 'Mailly' of Winery Ernest Rémy is a sparkling wine from the region of Champagne Grand Cru 'Mailly' of Champagne.
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
The Oxymore Champagne Grand Cru 'Mailly' of the Winery Ernest Rémy is in the top 5 of wines of Champagne Grand Cru 'Mailly'.

Taste structure of the Oxymore Champagne Grand Cru 'Mailly' from the Winery Ernest Rémy

Light
Bold
Soft
Acidic
Gentle
Fizzy

In the mouth the Oxymore Champagne Grand Cru 'Mailly' of Winery Ernest Rémy in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.

Wine flavors and olphactive analysis

Wine with oak taste

caramel, oak

Wine with microbio taste

cream

On the nose the Oxymore Champagne Grand Cru 'Mailly' of Winery Ernest Rémy in the region of Champagne often reveals types of flavors of cream, oaky or apples and sometimes also flavors of peach, butter or green apple.

Details and technical informations about Winery Ernest Rémy's Oxymore Champagne Grand Cru 'Mailly'.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Chardonnay

Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.

Last vintages of this wine

Oxymore Champagne Grand Cru 'Mailly' - 2008
In the top 5 of of Champagne Grand Cru 'Mailly' wines
Average rating: 4.411110

The best vintages of Oxymore Champagne Grand Cru 'Mailly' from Winery Ernest Rémy are 2008

Informations about the Winery Ernest Rémy

The winery offers 6 different wines.
Its wines get an average rating of 4.1.
It is in the top 3 of the best estates in the region
It is located in Champagne Grand Cru 'Mailly' in the region of Champagne
Find the Winery Ernest Rémy on Facebook

The Winery Ernest Rémy is one of of the world's greatest estates. It offers 6 wines for sale in the of Champagne Grand Cru 'Mailly' to come and discover on site or to buy online.

Top wine Champagne
In the top 9000 of of France wines
In the top 3 of of Champagne Grand Cru 'Mailly' wines
In the top 2500 of sparkling wines
In the top 35000 wines of the world

The wine region of Champagne Grand Cru 'Mailly'

Grand Cru from the only 100%-classified village on the Montagne de Reims (~70 ha in Mailly-Champagne, north-facing slopes, Campanian chalky subsoil). Pinot Noir is the signature champagne variety (75%): rare saline mineral freshness with flowers (violet, fern), ripe fruits (yellow peach, apple), brioche and a grilled iodine finish. Taut Chardonnay (25%) as complement, oak fermentation, extended lees aging, velvety texture.


The wine region of Champagne

World benchmark sparkling wines: fine bubbles, citrusy tension, notes of brioche, toasted almond, white flowers and white-fleshed fruits after ageing on lees. Three grapes blended or solo: fleshy Pinot Noir (38%), fruity Meunier (33%), chiselled Chardonnay (28%). From straight Blanc de Blancs to vinous Blanc de Noirs, from non-vintage Brut to age-worthy Millésimé. AOC since 1927, 34,300 ha on chalk, 17 Grands Crus and 44 Premiers Crus.

The word of the wine: Alcoholic fermentation

Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.

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