Ernest Rapeneau Brut
A classic and accessible Brut Champagne from the family-owned Ernest Rapeneau house in Épernay, France. It offers a well-balanced profile with fine bubbles, crisp acidity, and notes of fruit and brioche, making it suitable for celebrations and versatile food pairings.
Ernest Rapeneau Brut Champagne represents the traditional style of sparkling wine from the heart of the Champagne region, France. Produced by a respected, multi-generational family house based in Épernay, this non-vintage Brut is crafted using the Méthode Traditionnelle (traditional method), involving secondary fermentation in the bottle. It typically features a blend of the three main Champagne grapes: Chardonnay (bringing elegance and finesse), Pinot Noir (providing structure and body), and Pinot Meunier (adding fruitiness and approachability). The result is a dry ('Brut' indicates a low level of residual sugar), refreshing Champagne characterized by its persistent fine bubbles, bright acidity, and a harmonious palate displaying notes of green apple, citrus, white peach, and subtle hints of toasted brioche or almond derived from its aging process. It's positioned as a reliable and enjoyable expression of classic Champagne.
Tasting Notes
Appearance: Pale gold or straw yellow with fine, persistent bubbles (mousse).
Nose (Aroma): Fresh and inviting, often showing notes of green apple, lemon zest, white peach, sometimes subtle floral hints (like hawthorn), and underlying notes of toasted bread, brioche, or almonds from yeast aging (autolysis).
Palate (Taste): Dry (Brut), crisp, and well-balanced with lively acidity. Flavors mirror the nose, featuring citrus and orchard fruits, possibly a touch of minerality, leading to a clean and refreshing finish.
Food Pairings
Appetizers: Oysters, shrimp cocktail, smoked salmon blinis, light canapés, charcuterie.
Seafood: Scallops, grilled fish (like sea bass or cod), sushi and sashimi.
Poultry: Roast chicken, turkey.
Cheese: Soft cheeses like Brie or Camembert, goat cheese.
Serving Suggestions
Temperature: Serve well-chilled, ideally between 6−8 ∘ C (43−46 ∘ F). Over-chilling can mute the aromas and flavors.
Frequently Asked Questions
Interesting Facts
Family Owned: The Rapeneau family has been involved in Champagne production for several generations, emphasizing tradition and quality.
Épernay Location: The house is based in Épernay, one of the principal towns of the Champagne region, often considered the "capital" of Champagne along with Reims.
Méthode Traditionnelle: Like all true Champagnes, it's made using the strict traditional method, which involves labor-intensive steps like secondary fermentation in the bottle and aging on lees (spent yeast cells).