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Salvatore Castano
Philipponnat - Clos de Goisses Extra Brut 2012

24th of January 2023

After a few months without finding the time to write any new article (end of covid...relocating...) I am absolutely thrilled to announce that we are back in the game!  For this welcome back article, we have an EXCEPTIONAL Sommelier, Salvatore Castano...tasting an EXCEPTIONAL Champagne from Philipponnat.

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Born in Sicily, Salvatore started his hospitality career at the age of 15 years old, in Sicily, alonside his studies. After graduating, he decided to go work in top hotels in different countries, where he developed his passion for wine. Salvatore then got his first "big" position as a Sommelier in London, at the Landmark hotel, and then in one of Alain Ducasse's restaurant : "the Dorchester". From it, he could develop his skills and became very talented. Salvatore is today one of the top sommelier worldwilde and one of the key milestone of his career is definitely his tittle of "Best Sommelier of Europe and Africa", won in November 2021. Salvatore is today buyer for Friarwood Fine Wines but also judge at Star Wine List, Decanter and IWSC. 

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During the last months, he has been training really hard as he will be runnning for the Best Sommelier of the World competition next month in Paris !!

The whole team of Champagne & Sommeliers is wishing all the best for this competition

IN BOCCA AL LUPO !

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Champagne Philipponnat
Clos des Goisses - Extra Brut 2012

Salvatore's tasting notes

 

In the glass the Champagne is clear, star bright with an elegant gold colour mixing up to golden hues. The bubbles are persistent, fine and hypnotic.

 

On the nose, the wine has a great intensity and still feel very young with notes of raspberry, wild strawberry, you can feel the elegance of the pinot noir, continuing with golden apple, thyme and bread crumbs.

 

On the palate, the wine is dry, extremely elegant and fresh, offering an endless lenght. The alcohol is very well integrated, the wine perfectly balanced. I recall notes of pastries, sourdough bread and some toastiness coming from the oak used at vinification. Great finish !

 

You can enjoy the Champagne now but I would love to try it again in 10/15 years to see the evolution.

I will pair an intense and complex dish due to the persistency of the Champagne, like an homemade ravioli, filled with lobster and burrata cheese, served with crab jus and thyme.

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TECHNICAL SHEET

  • Varietal :

    • 69 % Pinot Noir 

    • 39 % Chardonnay
       

  • Vineyard:

    • The "Clos" is a single parcel vineyard of 5,83 hectars 

    • Located in the village of Mareuil

    • On a very steep slop (35 to 40%)
       

  • Soils : Pure Chalk
     

  • Vintage wine from 2012 harvest
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  • Winemaking: 

    • Harvest done manually from 13th to 24th of September 2012

    • No malolactic fermentation

    • 62% vinification done in oak barrels from 3 to 5 years

    • On lees for 8 years before disgorgement
       

  • Dosage : 4,25 grs/L (Extra brut)

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