A 100% chardonnay wine, akin to drinking a Grand Cru chablis with the added bonus of effervescence.
$209.00
2 in stock
Produced using 100% chardonnay this champagne is a blanc de blancs with zero dosage. The grapes come from a portion of a lieu-dit named Biaunes on Kimmeridgian marl established in 2000. This same soil type is also found in Chablis, resulting in great similarity between the flavours of the two wine styles.
There is a harmonious standoff between rich stone fruit and the saline minerality of the terroir, highlighted by the lack of dosage. A complex blanc de blancs, this wine showcases all the benefits and complexity of chardonnay planted in the microclimate and terroir of the Côte des Bar; rich yet minerally and saline, wine-like and with great length.
Best enjoyed from the Lehmann Jamesse Prestige, Synergie 75 handmade glass.
Perfectly paired with a petit brioche bun with a panko crumbed prawn and homemade aioli.
Vintage | |
---|---|
Bottle Volume | |
Style | |
Composition | |
Dosage | |
g/L | |
Season | |
Region | |
Subregion | |
Village - HQ | |
Village - Grapes Grown |
Vouette & Sorbée, is a family-owned and operated House, with five hectares of vines located in Barséquanais subregion of the Côte des Bar and all of which are certified biodynamic. The region is predominantly a pinot noir growing region, however, Bertrand Gautherot has chardonnay, pinot noir and pinot blanc planted.
The vines are divided among six lieux-dits with five of them located near his hometown of Buxières and one in the neighboring village of Ville-sur-Acre. Both villages are in the of the Côte des Bar, the teal area on la carte.
Bertrand Gautherot is one of the new breed of independent vignerons embracing their microclimate, utilising conscientious soil and vine-tending techniques – placing Côte des Bar in the spotlight. Originally, the House farmed conventionally and sold their grapes to large Champagne houses but driven by a duty of care and respect for his terroir, Bertrand converted his vineyards and released his first champagne in 2001.
Grapes are pressed traditionally, with fermentation occurring in the barrel with natural yeasts. All processes remain as natural as possible, with no dosage and very little addition of sulphur in all of the cuvées. The wines are not marked as vintage as they only have spent about 15 months in bottle or ‘sur lattes’, however, to signify the contents is in fact from a particular year the bottles are labelled with an “R number” that signifies the vintage or récolte.
Difficult to source and made in very small quantities, these wines are distinctive, expressive, generous and full of flavour. Perfectly paired with the intense richness of seasonal autumn produce and flavours.