This 30-acre estate only keeps one third of their
production for making their own Champagne, selling off the rest of their fruit. They are the oldest
grower-producer in their village; they have been estate-bottling Champagne since 1929, and they’ve been
growing grapes longer than written records go back. Everything is aged in a hillside cellar that is over 50
feet deep at the back. This ten-year-old
vintage Champagne is a blanc de noirs,
composed of half each Pinot Noir and
Meunier from the oldest vines on the
estate. It has a wonderful sourdough toast
nose and a touch of smoke on the savory,
dark cherry palate. After eight years on the
lees it still has a vigorous bead, and will go
very well with paté, stuffed mushrooms or
savory tarts this holiday season.
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