Deutz Cuvée William Deutz is a prestige cuvée from the very top shelf, which is only sold in vintages where the quality is suitably high. The champagne is composed of 62% Pinot Noir from Aÿ, Bouzy, Ambonnay and Verzenay, classified Grand Cru. Add to this 34% Chardonnay from Côte des Blancs, also classified as Grand Cru, Avize and Mesnil-Sur-Oger and finally 4% Pinot Meunier from Pierry Premier Cru classified terroir.
Enticing fresh aroma and thanks to the different grape varieties rich and complex. Chardonnay ensures fine notes of peaches, pears and plums. On the tongue, Pinot Noir and Pinot Meunier balance with notes of raspberry, strawberry, red cherry, lemon and grapefruit.
95 POINT Tasted Reviewed by Andreas Larsson.
94 POINTS Decanter World Wine Awards
94 POINTS Falstaff
About Champagne Deutz
William Deutz and Pierre-Hubert Geldermann were originally wine merchants in Germany. However, it was hardly attracted by the very phenomenon of champagne moved to the region of the same name in 1830 to begin a trade in champagne. In 1838 they founded their champagne house, Deutz & Geldermann, in the town of Aÿ. They were convinced that the best grapes were the cornerstone of great wines, so they started buying vineyards and making their own champagne. By combining their technical expertise and knowledge of the wine market, the two developed Deutz internationally.
The sons take over
René Deutz and Alfred Geldermann inherited the business from their fathers in the late 1860s and increased sales of champagne. It was primarily in countries such as Great Britain, Germany and Russia. They took their place among the great houses of Champagne and became a founding member in 1882 of the Syndicat des Grandes Marques de Champagne, which also counts prominent names such as Krug, Veuve Clicquot (with The Yellow Widow), Ruinart and Moët & Chandon. Alfred and René’s daughters married two local vineyard owners, René Lallier and Charles Van Cassel, who in 1906 took over the management.
Charles died in 1919 with great depression as a result. His widow, Marie Deutz, had to reinvest a large part of her considerable personal fortune in the company to keep it afloat, and chose a new commercial director to replace the late Charles. It wasn’t until 1934 that a more or less normal daily life and healthy rhythm with a surplus on the finances returned. René Lallier died in 1938, so it was up to his son Jean to see Deutz through the trials of World War II. The company survived on 200,000 bottles a year up to the 1950s. However, Jean eventually managed to rebuild the champagne stocks while implementing many technical upgrades in the winery. Deutz survived. Therefore, Jean’s son André took over a well-oiled business in 1972 with vineyards of excellent quality.
In 1993, the Rouzaud family bought a majority stake in Champagne Deutz. They already owned large wineries – for example Louis Roederer. The family’s right-hand man, Fabrice Rosset, was appointed president in 1996, and the company invested close to 30 million euros in advanced equipment, increased vineyard capacity, more vineyards and increased supplies of the absolute best grapes.
Vineyard and production
Champagne Deutz has approximately 300 hectares, of which 46 hectares are directly owned or cultivated, mostly in and around Aÿ – a true slaffer country for Pinot Noir. Fermentation takes place in small stainless steel vats to best preserve the identity and distinctive character of the grapes and the terroir. This is done at low temperatures to best preserve the aromas and avoid unwanted oxidation. Under Fabrice Rosset, Deutz has increased its sales from 600,000 bottles in 1996 to over 2.5 million in 2019.
All wines are produced with the greatest care. All champagnes are produced e.g. exclusively from must from the first pressing. The house of Deutz refuses to introduce mass production methods, considering them incompatible with the traditional craftsmanship needed to produce great champagnes.
Which glasses are best for champagne?
It is Riedel’s champagne glass without a doubt. Here you will find glasses that exactly support the type of bubbles you like most – and which are carefully matched to the intensity of the bubbles and the taste and aroma of the champagne.
