Philipponnat Clos des Goisses 2013

Champagne Philipponnat Clos des Goisses 2013 is a monumental single-vineyard Champagne from one of the region’s steepest and most iconic slopes. Drawn only from the six prime parcels within the legendary Clos, this Extra-Brut is already being hailed as one of the greatest Clos des Goisses releases in decades. The cool, late 2013 vintage, combined with a naturally early-ripening terroir, has produced a wine of striking depth, tension, and precision.

Tasting Notes
In the glass, the 2013 Clos des Goisses shows a luminous, intense golden hue with a fine, persistent bead that hints at its concentration and power. The nose is complex and finely detailed, opening with crisp orchard fruits—yellow apple and Anjou pear—layered with clear honey, beeswax, stone fruit, and a subtle floral lift. Underneath lies a distinct mineral register of iodine and chalk, adding both edge and intrigue. On the palate, the wine is full-bodied, vinous, and deeply layered, with a textural attack that quickly broadens into a dense, tightly woven mid-palate. Ripe yellow fruit, pear, and mirabelle plum are framed by fresh, racy acidity and a firmly chalky structure. The Extra-Brut dosage keeps everything taut and pure, allowing the wine’s saline, almost mouthwatering finish to resonate for a long time. This 2013 is built for the long haul: while already compelling, it will gain even more complexity and harmony over the next 10–20 years, and likely beyond under ideal cellaring conditions.

Production
Clos des Goisses is a walled, south-facing vineyard in Mareuil-sur-Aÿ, one of Champagne’s warmest and steepest terroirs, planted primarily to Pinot Noir with a smaller share of Chardonnay on chalk-rich soils. In 2013, Philipponnat focused exclusively on the six core parcels that best expressed the vintage, practicing strict selection in the vineyard and at the press to limit yields and maximize concentration. Grapes were harvested by hand at full physiological ripeness, parcel by parcel, to preserve the natural balance between maturity and acidity. Vinification traditionally involves fermentation of a high proportion of the must in oak, with careful handling to maintain structure without overwhelming the wine’s minerality, followed by extended aging on lees in bottle before release, and a very low, Extra-Brut dosage to showcase the precision of the Clos.

Food & Serving
This powerful, gastronomic Champagne is superb at the table. Pair it with refined dishes such as butter-poached lobster, roasted turbot or sole, scallops in a light beurre blanc, or poultry with morels and cream. It also works beautifully with veal sweetbreads, roasted guinea fowl, or aged hard cheeses like Comté or Beaufort. Serve at 10–12°C (50–54°F) to allow the aromatics and texture to unfold. Decanting for 30–45 minutes in a wide-bottomed carafe can be beneficial for a young bottle, helping the wine open and reveal its full complexity.

Producer
Champagne Philipponnat is one of Champagne’s most historic houses, with roots in the region dating back to the 16th century and a long-standing reputation for producing structured, vinous wines. Based in Mareuil-sur-Aÿ, the family is particularly renowned for its pioneering work with single-vineyard and low-dosage Champagnes, long before these became fashionable. Clos des Goisses, acquired by the Philipponnat family in the 1930s, is widely regarded as one of Champagne’s greatest crus, and was one of the first single vineyards to be bottled and marketed under its own name. Today, Philipponnat stands as a benchmark producer in the region, celebrated by collectors and sommeliers for Champagnes that combine depth, terroir expression, and ageworthiness.

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