De Sousa 3A (Aÿ, Ambonnay & Avize)

We are proud to have this wine in our midst. What does it mean to co-ferment?

Don't champagne producers do that anyway? Well, the answer is no. Most producers keep every parcel separate and here we see Erick De Sousa, showing his character and fermenting both chardonnay and pinot noir (50:50) to create something truly unique. The House also ferments the wine in a mixture of stainless steel and oak.

Deep lemon colour. Lovely toastiness on the nose. The style is ripe, spicy and powerful yet mineral and fresh with many layers waiting to reveal a vinous and yellow fruit driven appeal that we cannot get enough of. This is most certainly a wine before it is a champagne and so give it time in the glass. The dialogue will be rewarding!

When pairing with a wine of this power, vinosity and energy, you can play in many different arenas of flavour. We love Mexican and think that this could handle a Chicken Mole Poblano with Green Coriander rice.

Or keep it simple with barbecued seafood or a variety of cheeses.

A blend of three Grand Cru villages. 50% Chardonnay from Avize. 25% Pinot Noir of Aÿ and 25% of Ambonnay.

Organic and biodynamic viticulture on 100% chalk soils. 50% stainless steel tank and 50% oak barrel maturation. 20% reserve wine. Average vine age 25-30 years. Low dosage, 3g/L. Disgorged May 2021.

The De Sousa family are based in the Grand Cru village of Avize in the Côte Des Blancs. Father and Vigneron Erick De Sousa has a Portuguese background and practices Biodynamic viticulture. The family runs just over 9 hectares, most of which in Avize but also in the Montagne de Reims and Ambonnay, also a small vineyard in the Marne Valley - Mardeuil. The main characteristics of De Sousa Champagne are; *'Vieilles Vignes' or old-vine viticulture.

The vineyards organically farmed and are ploughed traditionally by horse. Some of the oldest vines go back to the early 1930's. Full malolactic fermentation is used, with extended lees ageing and ageing of reserve wines in barrel.

Ericks' winemaking philosophy supports later ripening which allows the vines to benefit from the mineral-rich soils. This interaction enables the champagne to develop a palate profile that has abundance and purity and in our view, a remarkable length and finish compared to many other champagnes.