Champagne

Bright yellow colour accompanies tension, verticality, minerality and energy. Toast, roasted coffee bean and praline appear with orange, grapefruit, lemon peel, biscuit, brioche, marmalade, dried apricot, date, roasted almond, hazelnut and honey. The blend is fifty percent Pinot Noir, thirty percent Chardonnay and twenty percent Meunier. Ten percent of the wines were produced in oak casks, and dosage is six grams per litre.

This Grand Cru Champagne is a blend of seventy-five percent Pinot Noir and twenty-five percent Chardonnay from Ambonnay. Vines are more than fifty years old on limestone, clay and chalk soils. Malolactic fermentation is avoided, while fermentation and ageing take place in stainless steel. Lees ageing lasts thirty-six months and dosage is 8.5 grams per litre. Pomegranate, red berries, flowers, brioche and grapefruit are present.

Pinot Meunier comes from a mid-slope parcel at Vandieres on sand and clay-limestone over marl. Native yeast is used, and the base wine ages in small oak barrels. Secondary fermentation uses grape must, followed by roughly thirty months on lees in bottle. White flowers, ripe pear and smoked almond appear with a chalky, savoury profile and a long finish. The wine is unfined and unfiltered.

Pale gold colour and abundant bubbles accompany apple, flowers, wax, honey and orange peel. The wine is round, creamy and balanced, with generous effervescence, candied and honeyed flavours, fern, vegetal notes and persistence. It is a Blanc de Blancs made entirely from Chardonnay. Vinification excludes malolactic fermentation, and the wine spends nine months in 225-litre oak barrels.

Equal parts Pinot Noir, Chardonnay and Pinot Meunier come from vineyards near Trigny on sandy soil with some clay. The vines average forty years old. Grapes are hand harvested and fermented with indigenous yeast in stainless steel. The wine spends three years in bottle and is bottled unfined and unfiltered. Pale lemon colour accompanies white flowers, marzipan, white peach, light herbs, pepper, citrus zest and a long mineral finish.

Pale salmon colour has pink hues and fine, persistent effervescence. Raspberry, redcurrant, blackcurrant, mango and papaya appear with rose and honeysuckle. The palate is mouth-filling, with length, freshness and acidity. The blend uses fifty percent Pinot Noir and thirty-five percent Chardonnay, plus fifteen percent red Pinot Noir. Fermentation is kept below eighteen degrees in stainless steel, with each variety and village separate.

This rosé Champagne is made entirely from Pinot Noir drawn from ten crus in the Montagne de Reims. Maceration lasts between forty-eight and seventy-two hours, and ageing lasts five years. Raspberry colour develops toward salmon pink. Fruit notes of raspberry, redcurrant, strawberry and black cherry are present. The palate is fresh, sharp, supple and rounded.

Pinot Noir grows on sandy and limestone soil at Gyé-sur-Seine. Fermentation and maturation use oak barrels, and dosage is zero. Lemon, understated crustacea and blackcurrant leaf appear in a nuanced profile with precision, complexity and tension. Brightness and harmony are also present. The wine undergoes bottle fermentation and forty-two months of bottle ageing; disgorgement took place in November. The vineyard is farmed organically.

This Extra Brut Champagne includes reserve wine. Chardonnay, Pinot Noir and Pinot Meunier form the blend, and dosage is 1.5 grams per litre. Candied lemon, mint, white pepper, mandarin peel and graphite appear with rich texture and vibrancy. Warm bread, vanilla cream and sweet spice join generous fruit and a chalky finish. Vinification and ageing use foudres on lees, without filtration or fining.

Pinot Noir grows in clay-rich soils, with ninety-five percent vinified as white wine from Verzy and five percent added as still red wine from Verzenay. Dosage is 0.8 grams per litre. Grapefruit, red cherry, redcurrant and spice accompany an aromatic, incisive character. The wine is medium-to-full-bodied, with tension, minerality, good cut and a saline finish.

Chardonnay from six grands crus in the Côte des Blancs is gently pressed, settled twice and fermented slowly in cool stainless steel. Malolactic fermentation, secondary fermentation and cellar ageing are part of the production. Silvery tints and delicate bubbles accompany chalk, flint, white flowers, yellow cherry, dried nuts, citrus and exotic fruit. The texture is delicate and almost crunchy, with lemon and orange zest, toast, and a long saline finish.

Brilliant golden-yellow colour and fine, persistent bubbles are joined by pear, apple, peach, mandarin, grapefruit and brioche. Pastry and dried fruit add further detail. The blend contains 50 percent Pinot Noir, 30 percent Chardonnay and 20 percent Meunier, with up to 45 percent reserve wines. Dosage is nine grams per litre, and the wine is Brut.

Pear, white peach, citrus and orange blossom accompany toasted bread, fresh almonds and mint. The Champagne wine combines a crisp sensation with creamy texture, concentration and salinity. Its blend is 50% Pinot Noir, 30% Pinot Meunier and 20% Chardonnay, drawn from more than one hundred Champagne crus. The house classifies the cuvée as multi-vintage Brut.