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France, Champagne, Champagne
It takes real nerve to set up your own champagne house, when the very first houses began their existence more than three centuries ago. Alain Thiénot demonstrated that nerve, as well as inspiration and aspiration in doing exactly that. With almost 20 years experience as a wine broker in Champagne, he had acquired an in-depth knowledge of the vineyards, having scoured the hillsides in the constant quest for wines that revealed the finest expressions of each Cru vineyard.
By 1985, Alain Thiénot had developed his project and launched his eponymous Champagne House. Using his well-established contacts with growers to the best of his ability, he was able to guarantee an extraordinary supply of grapes. A precision-managed adventure and a challenge that paid off, Champagne Thiénot has found its place among the greatest champagne houses, favoring quality over quantity, creativity over traditionalism. And it is this long road to success that has formed the bedrock of the champagne house, notably its family values and independence.
Today, Champagne Thiénot remains an independent and family-owned Champagne House, in the capable hands of Alain’s children, Stanislas and Garance. Alain Thiénot, ever present at their side, continues to share his knowledge and secrets. They own 30 hectares of vineyards (half of which are Grand Cru and Premier Cru). The house style includes using a high percentage of reserve wines in all blends, extended aging on the lees (even the entry level cuvee are aged minimum 4 years on the lees, greater than the time required for vintage champagnes), and disgorging all bottles to order.
Champagne Thiénot owns more than 30 hectare of vineyards. About half of these are in grand cru and premier cru villages, including Grand Cru Ay, Le Mesnil, and Avize; 1er Cru Dizy, Cumières, Pierry and Tauxières. 60% of supply grapes are from owned vineyards.
Thiénot also partners with growers among 20 different cru vineyard sites, with long term contracts for to supplement the supply of estate grapes.
Clay & limestone
The wine is a blend of estate and sourced fruit. Thiénot owns 30 hectares of vineyards, about half of which are classified as Grand Cru and Premier Cru. The vines average 30 years old, with the oldest vines around 70 years old.
Grapes are pressed in a traditional manually operated vertical wine press and a computer controlled wine press.
Selected yeast is used to start the 10-12 day fermentation - mostly 18-2007 for its regularity, efficiency and ability to finish the alcoholic fermentation; also, has close to no influence on the aromatic style of the wine. 100% of the base wines go through malolactic fermentation. Elevage in stainless steel. The wine is unfined.
A blend 45% Pinot Noir, 35% Chardonnay, 20% Pinot Meunier. Includes 7% red wine from old vines in Ay, making it a rosé d’assemblage. Reserve wines account for 45% of the blend. Dosage varies slightly to maintain the style, but averages 9g/l.
Aging on the lees takes place for a minimum of 4 years in the cellar before release. The wine will remain on the lees in bottle until it is disgorged on demand.
Red fruit aromas on the nose, showing morello cherries, blackcurrants and mirabelle plum. The palate has a creamy and fine smooth feel, perfect balance between subtlety and body.