The relationship between Lamotte's familly and the village of Champillon predates the French Revolution. It is primarily the job of a lumberjack exercised Jean-Baptiste Lamotte, a contemporary of Louis XVI and his son François-Charles Lamotte, born in 1801 Champillon. Two of Francois-Charles’s sons, François-Victor and Jules Lamotte, begin to plant and cultivate the vine in Champillon in the mid-nineteenth century. Two generations later René Lamotte, born in 1902, and his sister Henriette, born in 1906, decided to develop and market their champagne with grapes from their vineyard. The first bottles of Champagne R&H Lamotte will be sold during the interwar period. Nearly a century later, Edouard GUILLEPAIN, great grandson of René Lamotte, still operatespassionately a large part of the family estate, continuing the work of six generations of winemakers.
VINEYARDS
R & H Lamotte’s vineyard is located in the historic heart of the champagne wine in the villages of Champillon, Dizy and Ay. These exceptional terroirs, classified in UNESCO's World Heritage, are ranked premier and grand cru wines in Champagne. They also adjoin the famous vineyard Hautvillers where Dom Perignon officiated, and the city of Epernay, the capital of Champagne. The three grape varieties: Pinot Noir, Pinot Meunier and Chardonnay are represented. There is no great wine without grapes of high quality, Edouard therefore attaches priority to provide the best care for his vineyard. So he led a wine called rational to promote optimal ripening of the grapes and protect the vine against parasites, while ensuring minimal impact on the environment. In general, each operation in the vine, whether manual or mechanical, is reflected and measured.
ELABORATION
Considering that grape quality is sufficient in itself, winemaking is devoid of artifice, to let the terroir to express itself through wine. R&H Lamotte’s Champagnes exclusively come from vineyards being first and grand cru. Some great vintages of Pinot Noir vinified in small oak barrels of 205 liters. Riddling and disgorging are performed manually. On each bottle you will find the date of bottling, of disgorging and the value of the assay.
CHAMPAGNES
R&H LAMOTTE PREMIER CRU
BLENDING (assemblage)
- 40 to 50% Pinot noir
- 25 to 35% Pinot meunier
- 20 to 30% Chardonnay
Behind a color of a deep shimmering white gold and yellow regular bubble, this Champagne has a certain fragrance related to citrus and dried fruits, buttressed after stirring the glass evolving scents of white fruits and roasting ; developing together with great finesse. On the palate we can feel a certain generosity of texture, interesting as it combines fresh fruity flavor and candied touched a delicate and soothing bubble and a finish that highlights the affirmation of a creamy and tasty mature style.
Tasting notes by Mr Alain RONZATTI.
Wine waiter at Michel Rostang's restaurant in Paris ( two Michelin starred).
BLENDING (assemblage)
- 60% Pinot noir
- 10% Pinot meunier
- 30% Chardonnay
+ 12% red wine from Aÿ
INFORMATION
Dosage : 10g/liter MCR
Adorned with a shimmering color with hints at once salmon, orange and brown, this rosé wine shows a bit of discretion on the aromatic plane but the agitation of the glass then takes us in a Provencal orchard. Citrus (tangerine, orange), cherry, crushed raspberry and fig combined with a little touch up a vinous and intense mature together. These aromas are echoed on the palate in a full and meaty flesh supported by a slight effervescence that gives the wine its full dimension.
Tasting notes by Mr Alain RONZATTI.
Wine waiter at Michel Rostang's restaurant in Paris ( two Michelin starred).
This wine of a beautiful gold color covered a string of very fine bubbles has a wonderful bouquet that surprises with its blend of smoothness and delicacy, with flavors of candied citrus, pear and baked apple , moving with aeration to the scents of mocha and toasty notes. In the mouth we appreciate the transparency in the expression of vinous. Resulting in a harmony between balance and length, the result of a fair dosage. The fruity flavors candied of the nose are back and are required with a fairly creamy and maturity that make it a true meal wine.
Tasting notes by Mr Alain RONZATTI.
Wine waiter at Michel Rostang's restaurant in Paris ( two Michelin starred).
BLENDING (assemblage)
- 100% Pinot noir from Aÿ harvest 2011
INFORMATIONS
Fermentation in barrel (alcoholic and malolactic)
Dosage : 10g/liter MCR
The color of this Grand Cru is a beautiful shine in pale shades of yellow crossbred gilt highlights. Remarkably fresh and clear approach to the notes of citrus and mineral, nose goes deeper aeration with an expression of a much more mature fruit combined with hints of pastry. In the mouth the aromatic evolution seems totally accomplished with a beautiful shine in retro-olfaction giving it a sappy character and greedy. And this impression continues until the finish with a tenderness bubble appetizing. With this real harmony, it is a Grand Cru Champagne of all moments
Tasting notes by Mr Alain RONZATTI.
Wine waiter at Michel Rostang's restaurant in Paris ( two Michelin starred).