Champagne Barons de Rothschild is a wine which unites the three Rothschild families for the very first time. The family are associated with some of the most prestigious wines in the world, have come together to create a true Rothschild family product. The Champagnes were first launched in Japan in 2009 with wider distribution coming in 2011.
Champagne Barons de Rothschild was created in 2003 by Baroness Philippine (Chateau Mouton), Baron Eric (Chateau Lafite) & Baron Benjamin (Chateau Clarke), people who don’t lend their name to just any old wine project. This excellent Champagne is produced from made from a selection of Premier and Grand Cru Champagnes sourced from some of the best wine-growers in the heart of the Côte des Blancs and Montagne de Reims regions, where some of the very best wines in the region are produced. Based on their combined experience in Bordeaux (and at wineries around the world) the family works with its partners on an equal footing liaising very closely with growers for vineyard management etc. Their headquarters in Reims was opened in 2007 on the corner of the boulevard Lundy and the street Camille Lenoir. In 2007 the company also acquired a facility and cellars in Vertus with the acquisition of the Maison Prieur. The growers they work with have around 70 hectares of vineyards and they own the 1 hectare Clos Prieur.
Champagne Barons de Rothschild is only blended from the “cuvées” (first pressings) with all “tailles” being automatically graded separately and resold to other Champagne producers. The house style of Champagne is represented by elegant wines, influenced by the finesse of the Chardonnay which dominates the wine and a low dosage.
The Brut cuvée is a complex blend of 60% Chardonnay, primarily from the Côte des Blancs Grands Crus and Premiers Crus, and 40% Pinot Noir primarily from the best Pinot Noir terroirs in Verzenay, Ay, Mareuil-surAy, and Ambonnay. The cuvee makes up to 40% of the blend which lends extra complexity and is a sign of quality and regularity over time. The wine is aged for a minimum of 4 years in the cellars prior to disgorgement and is aged for a further 6 months after after the disgorgement process prior to release.