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.