The Déthunes started as growers in the early 1800s and began to make their own Champagne in the 1930s. The vineyards are planted in the ratio of 70% Pinot Noir to 30% Chardonnay and are farmed on organic principles – and hold the highest level HEV (High Environmental Value) certificate for sustainable viticulture. The immaculate 7 hectare domaine, Paul Déthune goes from strength to strength. Pierre and Sophie Déthune are friends of the Fournys and this Ambonnay domaine is amongst the loveliest and best cared for in the whole of Champagne.
Paul Dethune Ratafia NV
Ratafia de Champagne is made from the standard Champagne grapes, using must from later press runs once the juice for Champagne has been extracted. It is then fortified with a grape brandy distilled from the same type of juice. The resulting drink is similar in style to Pineau des Charentes and is effectively a grape version of the apple-based Pommeau found in Normandy and Brittany.
The nose show candied strawberry, orange blossom. plum liqueur, prunes, leather, figs and honey. After a few minutes, it evolves into more autumnal notes, grilled and spiced (with cumin and gingerbread), candied and macerated almonds, salted butter caramel, liquorice, apricots, cherries, greengages and tarte tatin.