Champagne Prin & Champagne Binet
By Petronella Salvi
Precision & Tradition
In 1970, Daniel Prin received both a heritage and an opportunity. 7 hectares of vines belong to the family, of which half in the Côtes de Blancs, planted only with Chardonnay, and the other Montagne de Reims, planted only with Pinot Noir.
Each plot of the different grape varieties confers its particularity to the wine, which in turn adds to the enormous diversity contained within the blend.
Champagne Prin
However, obviously their own vineyards cannot supply all the grapes required and contracts have been concluded with vine growers who have the same philosophy and the same conception of quality.
Vinification is strictly plot by plot and separately, to ensure traceability, right up to the moment of blending. Since Daniel Prin has taken control of the company steady evolution has continued on all levels. In the vineyards, using techniques of viticulture with full consideration of agronomics and modern technology.
In the cellars, where the vinification installations have been adapted to emphasise typicity. Specific attention has been given to the choice of a press and its perfect implementation and adjustment to the demands of each batch of grapes.The pressing of the grapes is of primordial importance for the future excellence of the Champagne.
4,000kg of grapes are pressed, by traditional method in a horizontal press, under the best possible conditions, very delicately, very slowly and essentially under the pressure of their own weight.
Nevertheless,the entire process has to be initiated rapidly - a maximum delay of 6 hours after the picking of the grapes. The free - run juice is separated. Only absolutely clear juice, which has been extracted with utmost care, is vinified in small vats of 20 hectolitres. All manipulations are meticulously controlled and executed to prevent secondary or rather malolactic fermentation in order to retain the freshness and the finesse of the wine.
The blending is done by Daniel Prin and his son, Frédéric, and each “cuvée” is representative of the vineyard from which it originates. The scientific background of Daniel Prin has given him a taste for experimenting, the need to work in an aseptic atmosphere and to aim at precision.
Obviously Champagne made in this way need more time in bottle to find its true identity and roundness - 5 years at least. The 1995 and 1996 are at present commercialised. The Brut Tradition is a Champagne for all circumstances – both cocktails and meals. 70% Pinot Noir, 30% Chardonnay, with a fresh attack.
Vinous Champagne, agreeably round and fine. The Brut Grande Réserve, 70% Chardonnay, 30% Pinot Noir, only made from the reserve from the best vineyards is excellent as aperitif and is, in fact, the company flagship. The Brut Rosé, 100% Pinot Noir, with a delicate salmon hue, is visually very attractive, well balanced wine with fresh aromas of red fruit.
A festive Champagne, ideal for summer evenings. Then a very limited edition of macerated Rosé de Saigné,testifying to the purity of varietal typicity, a true pleasure to savour. The Brut Blanc de Blancs, mono - varietal Chardonnay, has a delightful minerality.
The Blanc de Noirs, 100% Pinot Noir, tends to be rich, fruity, caressing, vinous, perfectly showing the typicity of Pinot Noir. The “Cuvée Prestige”,50% Chardonnay, 50% Pinot Noir, shows lovely balance given by the old vines.
This has been described as “passionate wine”.The first “Le 6 Sens” was non vintage. Indeed, the first with a vintage was the 2000, but older wines, such as 1996 and 1998, were included. This is a great wine combining the various facets of the Chardonnay grape.Champagne Prin and the Prin family place great importance in the fact that the wine of Champagne is a signature, for it is not just a name, not just a trademark, but a WINE. Champagne Prin remains a traditional house, marketing 200,000 bottles at present.
The wine is now marketed in the U S A by 3 important distributors in New York, California and Florida. A signature reflecting the precision and the dynamic dedication of its proprietors.
However, obviously their own vineyards cannot supply all the grapes required and contracts have been concluded with vine growers who have the same philosophy and the same conception of quality.
Vinification is strictly plot by plot and separately, to ensure traceability, right up to the moment of blending. Since Daniel Prin has taken control of the company steady evolution has continued on all levels. In the vineyards, using techniques of viticulture with full consideration of agronomics and modern technology.
In the cellars, where the vinification installations have been adapted to emphasise typicity. Specific attention has been given to the choice of a press and its perfect implementation and adjustment to the demands of each batch of grapes.The pressing of the grapes is of primordial importance for the future excellence of the Champagne.
4,000kg of grapes are pressed, by traditional method in a horizontal press, under the best possible conditions, very delicately, very slowly and essentially under the pressure of their own weight.
Nevertheless,the entire process has to be initiated rapidly - a maximum delay of 6 hours after the picking of the grapes. The free - run juice is separated. Only absolutely clear juice, which has been extracted with utmost care, is vinified in small vats of 20 hectolitres. All manipulations are meticulously controlled and executed to prevent secondary or rather malolactic fermentation in order to retain the freshness and the finesse of the wine.
The blending is done by Daniel Prin and his son, Frédéric, and each “cuvée” is representative of the vineyard from which it originates. The scientific background of Daniel Prin has given him a taste for experimenting, the need to work in an aseptic atmosphere and to aim at precision.
Obviously Champagne made in this way need more time in bottle to find its true identity and roundness - 5 years at least. The 1995 and 1996 are at present commercialised. The Brut Tradition is a Champagne for all circumstances – both cocktails and meals. 70% Pinot Noir, 30% Chardonnay, with a fresh attack.
Vinous Champagne, agreeably round and fine. The Brut Grande Réserve, 70% Chardonnay, 30% Pinot Noir, only made from the reserve from the best vineyards is excellent as aperitif and is, in fact, the company flagship. The Brut Rosé, 100% Pinot Noir, with a delicate salmon hue, is visually very attractive, well balanced wine with fresh aromas of red fruit.
A festive Champagne, ideal for summer evenings. Then a very limited edition of macerated Rosé de Saigné,testifying to the purity of varietal typicity, a true pleasure to savour. The Brut Blanc de Blancs, mono - varietal Chardonnay, has a delightful minerality.
The Blanc de Noirs, 100% Pinot Noir, tends to be rich, fruity, caressing, vinous, perfectly showing the typicity of Pinot Noir. The “Cuvée Prestige”,50% Chardonnay, 50% Pinot Noir, shows lovely balance given by the old vines.
This has been described as “passionate wine”.The first “Le 6 Sens” was non vintage. Indeed, the first with a vintage was the 2000, but older wines, such as 1996 and 1998, were included. This is a great wine combining the various facets of the Chardonnay grape.Champagne Prin and the Prin family place great importance in the fact that the wine of Champagne is a signature, for it is not just a name, not just a trademark, but a WINE. Champagne Prin remains a traditional house, marketing 200,000 bottles at present.
The wine is now marketed in the U S A by 3 important distributors in New York, California and Florida. A signature reflecting the precision and the dynamic dedication of its proprietors.
Champagne Binet
Traditionnal Excellence Champagne owes a lot to the vision and the technological applications of Léon Binet, who invented, amongst other things, the system of using ice to facilitate the “dégorgement” [removal of the sediment fro the clear wine] in 1949. In 2000, the company was for sale and Daniel Prin happily grasped the opportunity.
Champagne Binet does not own vineyards, but has concluded excellent contracts for the provision of top quality must, which is then vinified and undergoes malolactic fermentation.
The company has an international approach thanks to its previous owners, and older vintages are still available. Champagne Binet continues to pursue the “Binet Style” of producing and marketing complex, rich and mature Champagnes.
Brut Elite (the traditional brut) is 40% Chardonnay, 40% Pinot Noir and 20% Pinot Meurnier, showing attractive balance in the glass. The Brut Millésime, on the market at the moment, is from the 1995 vintage and very suitable to the Anglo-Saxon palate. It is delicious with fine food; however its richness is a delight all on its own !
The Blanc de Blancs is from the 1997 and 1992 vintages and reflects fine minerality and finesse. The Blanc de Noir, which is available on the market, is the 1995, being classic and complex. The Brut Rosé has an attractive, pale colour with deep, red fruit flavours and beautifully persistent, tiny bubbles.
The Cuvée Sélection (Non Vintage) is a blend of wines of around 15 years old, creating a complex richness with lingering flavours – a complete Champagne.Champagne Binet is available on the U S A market with a full range of Champagnes of fine quality at very competitive prices.
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