Appellation: AOC Champagne (Côte des Bar region)
 
Grapes: Pinot Noir (60%), Chardonnay (40%)
 
Terroir: Pinot in Buxeuil on Kimmeridian limestone and marl and Chardonnay in Montgueux on chalk and flint.
 
Farming: Biodynamic (certified)
 
Aromatics: Vibrand nose, with notes of red fruits, spices, nuts and an elegant yeasty character. 
 
Palate: Powerfull and vinous champagne from a warm vintage, this is a very special bottle with a complex and deep sense of place and personality. Excpect notes of red apple, blackcurrant and red fruits, generous texture and a driven, long mineral finish. 
 
About the wine: Grower Champagne. Natural fermentation, 36% of the base wine is fermented and aged in oak barrel. Brut Nature. No sulphur added. Disgorged as per engraving on the bottle or as per back label, indicative 7 years before disgorgement. About 5,000 to 10,000 bottles are produced on the years when they decide to make a vintage cuvee.
 
When to drink: Drink now or in the next 20 years after vintage.
 
Service: 8 to 10 C degrees in a normal wine glass.
 
Food match: Champagne is one of the most versatile wines to pair with food. We recommend anything from rich seafood dishes such as butter-sauced fish, lobster or earthy truffle dishes, duck and game meat. For cheese, match with a triple cream cheese, Goat cheese or an aged hard cheese such as Comte or Gouda.
 
The Champagne Online Guide: Tyson Stelzer 
The Wine Front: 95 points