② ③ ④⑤⑥ RRP ￥45,000 RRP ￥15,000－8－de Venoge Louis XV 2014Variety: Pinot Noir 50%/ Chardonnay 50%Alc. 12.1% Dosage 6.0g/LReport on the visit of the CEO of Champagne de Venoge to Japan, October 2024de Venoge Prince Blanc de Noirs NVVariety: Pinot Noir 100%Alc. 12.3% Dosage 6.0g/LI always enjoy meeting Gilles de la Bassetière (hereafter Gilles), CEO of Champagne de Venoge, a true gentleman with a warm smile, agile movements, logical and calm speech, and a playful sense of humour. Even being on stage together, it is rare to be in a seminar where the person sitting next to me is the one having the most fun. So, I looked back on this seminar, from the speaker’s perspective.This was the first large-scale tasting seminar of de Venoge wines since Village Cellars began handling the Maison in 2018. We are grateful to Satoru Mori and everyone at Andaz Tokyo for their professional service. They didn’t seem troubled by the Maison’s request to pour Prince from magnums, smoothly serving over 100 people from the heavy, carafe shaped bottles. Satoru’s comments about the Louis XV 1996 sounded so delicious, we asked him what food it would go with, and he replied, “Beef!” The next day, we had the opportunity to pair it with a pan-roasted beef. It was a wonderful match. 〈Yoshiko Nakamura, General Manager〉To begin the seminar, Gilles spent time diving into the history of de Venoge. He illustrated his talk about the origins of the Maison with select images, showing how de Venoge grew and became known to the public. In 1838, de Venoge was the first Champagne Maison to use colour illustrations on its labels. This passion for innovation and authenticity is unchanged today, and it was clear not only in tasting the Champagne, but also in Gilles explanations. Seeing the very satisfied faces of the participants from the podium, I was struck once again by Gilles wonderful ability to help so many people understand the current de Venoge style within a few minutes by explaining its historical background.We started the tasting with the ‘Cordon Bleu’, which has become synonymous with de Venoge. Made from first press juice, with a high proportion of reserve wine, and aged for three years, even at this entry level. Before Gilles became president, the style was heavy and sluggish. However, now the multi-layered flavours, which combine depth and complexity, are beautifully framed by a precise and lively acidity, in a style that exudes elegance from start to finish. I commented that it was “fresh while still having a sense of maturity,” and many participants agreed.Next was the ‘Prince Brut 2nd Edition’, served as a comparison partner because it has a similar composition of grape varietals. However, while they are similar, the flavour profile is very different, with youthful flavour and energetic acidity gently wrapped in the complexity and depth imparted by the reserve wine. Both had a lingering aftertaste that made the description ‘elegant’ a perfect fit, and the commonalities brought about by their philosophy and style were clearly evident.The comparison of the ‘Prince’ wines was between Blanc de Noir and Blanc de Blancs. Moreover, they were in precious magnums, so the excitement in the room instantly rose. I remember in the past when I planned to sell Princes by the glass at Conrad Tokyo, we had a dispute over which to use, Noir or Blanc. In the end, we sold both types by the glass, but it was interesting to see that sommeliers and customers had clearly different preferences, and Noir won by a narrow margin in terms of sales. At the seminar, there was no question about which was preferred or which was better, for both had a freshness and a low center of gravity unique to magnums, and were of such excellent quality that it was difficult to choose one over the other. Personally, I prefer the Noir, but no one knew I was trying not to show it.A comparison of ‘Louis XV’s’ from 2014 and 1996 allowed us to sense not only the individuality of each vintage, but also the differences in production methods and changes in style. Many participants were amazed by the ‘greatness’ of the great vintage of 1996. However, the 2014 style made without malolactic fermentation was also unique, and an excellent example to show how de Venoge is devoting their heart and soul to grape quality. Diacetyl greatly influences aroma and flavor, contributing to the wine’s microbiological stability. However, in light of recent global warming, the benefits of malic acid are even greater, and I’m convinced the crisp acidity and pure fruit of the 2014, as well as the complex flavour from aging, are some of the benefits that Gilles envisioned.Freshness and maturity, a Champagne that combines elegance with a paradoxical depth. That is what I learnt about de Venoge through the seminar.I would like to thank Gilles and everyone at Village Cellars for providing me with a very enjoyable time with wonderful Champagnes.Prices do not include Consumption Tax. RRP= Recommended Retail Price.CODE10878CODE12948Satoru Mori and Gilles de la Bassetière (CEO of de Venoge) after the seminar at Andaz Tokyo, Toranomon, Tokyo.Executive Director, Japan Sommelier Association, Cluster Executive Sommelier/Beverage Director - Department Head - Andaz Tokyo/Hotel Toranomon Hills①Cordon Bleu Brut NVPrince Brut 2nd Edition NVPrinceBlanc de Blancs NVPrinceBlanc de Noirs NVLouis XV 2014Louis XV 1996Village Cellars Wine Catalogue 2024WinterRevealing the delights of de Venoge at a tasting seminar The importance of diving into the history Changes in philosophy and style750ml1500ml RRP ￥40,000Satoru MoriCODE12614750ml Black or white, that’s the question Transcending the individuality of the vintageChampagnes tasted at the seminarThank you very much! ― the Philosophy and History of Champagne de Venoge ― From Cordon Bleu to Louis XV
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