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ONE DIFFERENCE AT A TIME.
"To me champagne is saline freshness with chalky finish. Coupled with low dosage, it reveals the mineral. I know it's not for everyone as it can be surprisingly dry compared to what people are used to.
My champagne is lean, clean, pure and subtle. Nothing else than the grapes and the wine techniques make it this way and I want to preserve it that way.
The goal is to reveal the chalkiness, gain complexity overtime and length with an approachable acidity.
The dryness and tension you will find in my champagne will make you come back to it.
Its salinity will allow it to accompany many meals for your own pleasure. Our style ranges from lean and zesty to fruity and floral.
In other words, trying to be as natural as possible. From the vineyard to the press to the bottle there are no artefacts used. That means only natural yeast, no enhancer. We let the wine reach its full potential naturally.
My champagne is built to deliver length and complexity over time throughout the course of a meal, this is particularly true for the vintages and the cuvée Premier Délice. They are not built to provide instant and immediate impression or boost. On the contrary, they are very subtle due to what I call the non-intrusive dosage that fully respect the wine and its qualities, it’s just there to make it more approachable and enhance its freshness (not to be confused with acidity of the wine).
They will reveal different layers of their personality, scents and taste over time.
The king of wines and the wine of kings should be considered in all respects.
That means respecting one or two essential rules. I often see, way too many times actually, champagne being dropped in an ice bucket and served in flute type glasses with temperature close to 6°c. While this can be useful to chill some champagne, this won’t do well with mine.
The first rule is simple, pour the champagne in large glasses such as the ones used for red wine This will allow the champagne to breath and recover from its long sleep.
The second rule, allow it to raise its temperature, there is no point to drink a good or excellent champagne too cold.
Otherwise you literally annihilate its taste, aromas and texture. It can be served cold but let it come back to a decent temperature, somewhere between 10° c to 12° c.