Clean, vibrant mineral notes add a sense of proportion and balance through the mid-palate and into the finish. This is a Champagne of incomparable finesse and elegance that captures all of the splendor of Bouzy.
...Spicy and tightly wound, displaying finely etched citrus and red berry flavors underscored by chalky minerality. Shows an interesting push/pull of depth and vivacity, and finishes with impressive clarity and spicy persistence...
Camille Savès was founded in 1894 when Eugène Savès, a young vineyard owner and vigneron in Bouzy, decided to bottle and sell his own Champagne. Trained in agriculture at one of France’s most prestigious agricultural colleges, he married a young woman from Champagne and the couple slowly acquired vineyards. The estate has remained in the Savès family, and it is now run by the founder’s great-grandson Hervé. Camille Savès owns 25 acres of Grand Cru and Premier Cru vineyards, and about three-quarters of the domain is made up of some of Bouzy’s best mid-slope vineyards. About 85,000 bottles are produced annually. The domain makes a full line of Champagnes, including a 100% Pinot Noir rosé.
Champagne is a small, beautiful wine growing region northeast of Paris whose famous name is misused a million times a day. As wine enthusiasts and all French people are well aware, only sparkling wines produced in Champagne from grapes grown in Champagne can be called Champagne. Sparkling wines produced anywhere else, including in other parts of France, must be called something besides Champagne. Champagne producers are justifiably protective of their wines and the prestige associated with true Champagne. Though the region was growing grapes and making wines in ancient times, it began specializing in sparkling wine in the 17th century, when a Benedictine monk named Dom Pierre Pérignon formulated a set guidelines to improve the quality of the local sparkling wines. Despite legends to the contrary, Dom Pérignon did not “invent” sparkling wine, but his rules about aggressive pruning, small yields and multiple pressings of the grapes were widely adopted, and by the 18th and 19th centuries Champagne had become the wine of choice in fashionable courts and palaces throughout Europe. Today there are 75,000 acres of vineyards in Champagne growing Pinot Noir, Chardonnay and Pinot Meunier. Champagne’s official appellation system classifies villages as Grand Cru or Premier Cru, though there are also many excellent Champagnes that simply carry the regional appellation. Along with well-known international Champagne houses there are numerous so-called “producer Champagnes,” meaning wines made by families who, usually for several or more generations, have worked their own vineyards and produced Champagne only from their own grapes.