This expressive, terroir-driven grower Champagne comes from a tiny family estate perched in the Grand Cru villages of Verzenay and Verzy on the Montagne de Reims — a region known for chalky soils and invigorating acidity. Jean-Luc and his team craft this cuvée mostly from old vines (35+ years), blending about 80% Pinot Noir with 20% Chardonnay and drawing heavily on reserve wines to build complexity and depth.
In the glass it shines with fine, persistent bubbles, revealing a powerful, layered nose of candied and orchard fruits (pear, stewed apple), toasted hazelnut, spice, and subtle herbal hints like mint or licorice — all framed by beautiful minerality and freshness typical of Verzenay. On the palate, expect a rich interplay of fruit and spice: quince, citrus peel, and baking notes, supported by lively acidity and well balanced dosage (4 g/L).
This is a Champagne that can keep up with refined cuisine: lobster, aged Comté, foie gras, or even richer Asian dishes like Peking duck.
This expressive, terroir-driven grower Champagne comes from a tiny family estate perched in the Grand Cru villages of Verzenay and Verzy on the Montagne de Reims — a region known for chalky soils and invigorating acidity. Jean-Luc and his team craft this cuvée mostly from old vines (35+ years), blending about 80% Pinot Noir with 20% Chardonnay and drawing heavily on reserve wines to build complexity and depth.
In the glass it shines with fine, persistent bubbles, revealing a powerful, layered nose of candied and orchard fruits (pear, stewed apple), toasted hazelnut, spice, and subtle herbal hints like mint or licorice — all framed by beautiful minerality and freshness typical of Verzenay. On the palate, expect a rich interplay of fruit and spice: quince, citrus peel, and baking notes, supported by lively acidity and well balanced dosage (4 g/L).
This is a Champagne that can keep up with refined cuisine: lobster, aged Comté, foie gras, or even richer Asian dishes like Peking duck.
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