Philipponnat ROYALE RESERVE NON DOSE (750ml)

  • Wine Type


  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region

    Vallée de la Marne

  • Grape

    ChardonnayPinot MeunierPinot Noir

  • Food Pairing


The Philipponnat family have been wine growers and merchants since the 16th century. Their 17th hectares of vineyards in the heart of Champagne, situated in Ay, Mareuil-Sur-Ay and Avenay in the Vallée de la Marne  are classified Premier Cru and Grand Cru on chalky soils and bright southern exposure. Philliponat aims to preserve the precious terroir by using natural and traditional methods to work the soil like hoeing by hand and ploughing with horses. Even in their non vintage wines, the house highlights the predominant vintage of the blend as well as disgorgement date and dosage on their back labels.  

The name of Royal Réserve goes back to the ancestors of the Philipponnat family, vineyard owners, wine-merchants and winemakers, suppliers to Louis XIV, magistrates and Royal Mayors of Ay. 

Tasting Notes

Deep gold in colour with amber glints. Delicate froth, lively and lingering. with the nose. The first nose reveals vine blossom, linden and fresh, lightly toasted bread. After breathing, aromas of summer berries, citrus fruit and honey develop. The palate is generous and full with ample fruit notes (redcurrant, raspberry, ripe grape) that compliment biscuit and freshly baked bread on the finish. 


65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier. First press juice of mainly Grand and Premier Crus grapes from the heart of the Champagne wine-growing area. 20 to 30% of reserve wines are aged in wooden barrels using the solera system to incorporate older wines without losing freshness.  Vinified using traditional methods to avoid premature oxidation. Partial malolactic fermentation and reserve wines aged in casks to allow the aromas to develop complexity. Moderate dosage (8 g/litre) to maintain a balance between freshness,
fruitiness and vinosity without masking the wine’s character and purity.  Aged on the lees in the house’s cellars at a constant temperature of 12°C for three years, far longer than the legal minimum requirement of 15 months.  

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