Georges Remy

Les 4 Terroirs N°20 | Magnum 150cl

Description

The 4 Terroirs N°20 from Georges Remy Champagne is presented here in magnum format, ideal for slow and harmonious development. This signature cuvée blends four villages from the Montagne de Reims to offer chalky energy, deep fruit, and a salty finish.

The production of Georges Remy's 4 Terroirs N°20 magnum

Blend

The aim of this cuvée is to combine aromatic richness with mineral freshness. The vinosity of Pinot Noir dialogues with the brilliance of Chardonnay.

• Pinot Noir (77%) brings structure, breadth on the palate, and spicy red fruit.
• Chardonnay (23%) brings chalky tension, ripe lemon and floral precision.

Blend base: 2020 (96%), supplemented by 2019 (4%).

The terroir

Four villages contribute to this cuvée: Bouzy (Grand Cru) and Ambonnay (Grand Cru), Louvois (Premier Cru) and Tauxières (Premier Cru). These villages have clay-limestone soils on chalk, producing powerful grapes on the south-facing slopes and wines with mineral integrity on the north-facing slopes.

Vinification

Fermentation and aging take place in oak barrels (new to four wines) on fine lees, to bring a slight patina and aromatic complexity. Malolactic fermentation is carried out to soften the acidity.

The base vintage: 2020

A bright year with assertive ripeness, 2020 delivers dense wines, supported by beautiful acidity. The reinforcement of 2019 refines the relief. The result: a sapid structure, noble bitterness, and a very noticeable chalky touch in large formats.

Tasting of the cuvée

• Color

  The color of the "Les 4 Terroirs N°20" cuvée (magnum) is a deep gold with straw-colored highlights. The effervescence is fine and regular, the mousse creamy, a sign of patient aging and ripe material.

• Nose

  On the nose, golden brioche, sweet spices, orange zest, and cherry pits. A chalky breath and a touch of smoke from the barrel complete a precise and deep bouquet.

• Palate

  On the palate, the attack is elegant and silky. The mid-palate combines delicate red fruit, chalk and toasted notes. The bubbles, creamier in magnum, stretch out a salty, long and precise finish.

Serving suggestions

Appetizer bites

• Gougères with aged Comté cheese
• Crab and citrus tartlets
• Black pork ham, olive oil

Maindishes

• Roasted lobster, reduced sauce
• Free-range poultry with morel mushrooms
• Steamed cod, lemon butter

Desserts

• Roasted pears with honey
• Thin apricot tart
• Hazelnut financier

Serving and storage tips

Serving

Serve the magnum between 10 and 11°C in a slender tulip glass or white wine glass. A few minutes of aeration will reveal the woody notes and chalky texture.

Storage

Store horizontally at 10–12°C, away from light. Slower evolution than in the bottle: optimal window 2025–2038, with increasing nuances of light honey and dried fruit.