JAMES SUCKLING 93 POINTS-"Disgorged November 2014. This has a very savory yeasty and nougat-infused nose that also delivers some spicy lemon and grapefruit aromas. Really savory and topped with complexing aldehydes. The palate has very composed pear and lemon meringue flavors traced out by finely-etched acidity. Very smooth, even and deep."
Eric Coulon’s family has been growing Champagne in the Montagne de Reims since 1806. Today they organically farm 25 acres of vines (average age is 40 years) split into no less than seventy parcels clustered around the PremierCru village of Vrigny, located six miles south of Reims. Coulon keeps his yields at pruning to ten fruiting buds pervine, which is about half the norm in Champagne.
Eric Coulon’s family has been growing Champagne in the Montagne de Reims since 1806. Today they organically farm 25 acres of vines (average age is 40 years) split into no less than seventy parcels clustered around the PremierCru village of Vrigny, located six miles south of Reims. Coulon keeps his yields at pruning to ten fruiting buds pervine, which is about half the norm in Champagne.