About this wine
100% Chardonnay from select Grand Cru plots, all with vines at least 50 years old. Vinified without malolactic fermentation to emphasize freshness and terroir. Dosage: 6 g/litre. Disgorged April 2018.
About the grape
Chardonnay is the most popular wine variety in the world - and in the US. Winemakers love the green-skinned grape as well because it’s so easy to grow and adaptive to many different production techniques. Grown everywhere, Chardonnay’s greatest expressions are widely believed to come from Burgundy. Indeed, this is believed to be where the grape originated. Chablis, in Northern Burgundy and Champagne also offer superlative examples of Chardonnay.
Our tasting impressions
Mineral flavor is something rather easily identified in a wine even though most people likely haven't consumed a pure mineral in their life. This has it...in spades! It is creamier and clearly more mature than the Brut Tradition. An immensely pretty wine to enjoy now or hold for 7-10 years. This is one of the world's great wine values!
On your table…
Crab or lobster in black bean sauce followed by a triple cream cheese would make for an indulgent and memorable evening. Serve at or just below cellar temperature.
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The roots of this Grower Champagne estate dates back to 1920. Hervé's grandfather Paul was in the business of transporting wine to the big Champagne houses by horse. He bought land in Avize in order to feed and raise the horses and this land eventually became part of the wine appellation. A decade later, he developed the property to focus on wine production.
In 1981, Hervé began bottling their wine under his own name. Today, he farms and produces Champagne from 6 hectares. His daughter, Nina is heir apparent, managing the commerce and gradually learning winemaking from her father.
The estate in the Côte des Blancs near Épernary is predominantly Chardonnay with vineyards in Avize, Oger and Cramant.
Thirty-eight years ago, Hervé discontinued using malolactic fermentation in his Chardonnay and has remained committed to this less common practice. He believes it results in fresher, livelier wines that more transparently reflect the terroir.