Sign In

2016 Philipponnat Extra Brut Blanc de Noirs

Disgorged 4/2022

Removed from a professional wine storage facility

2 available
Ends Sunday, 7pm Pacific


95Jeb Dunnuck

...nose has a very pure perfume of raspberry, red plum, and crushed roses, and it is fleshy on the palate, with a fine mousse and notes of wild strawberry, blood orange, and almond.

94Wine Enthusiast

...has a textured edge that comes from the fruit tannins. It also has some really fine white fruits, and the crispest acidity...

93The Wine Advocate

...a very classy wine, delivering aromas of red apples, pear, honeycomb and nectarine, followed by a medium to full-bodied, fleshy and layered palate that's broad, textural and vinous.

92James Suckling

Bread dough, pastries, apricots, sesame, grapefruit and cherry stones on the nose, leading to a round, creamy palate. Soft bubbles. Flavorful and lengthy finish.



Philipponnat is a 40-acre estate in the commune of Mareuil-sur-Ay. It is owned and operated by the same family that founded it. The estate is noteworthy for one reason because until the late 1970s it was the only Champagne estate making single-vineyard wine. Robert M. Parker Jr. has written this: “The wine from this historically important Champagne house that continues to make it worth talking about is the profound and notoriously age worthy Clos des Goisses, a blend of Chardonnay and Pinot Noir from a dramatically steep site along the Aisne-Marne Canal.”


France, Champagne

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.