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["Biodynamic","Biodynamic producer","Champagne Club","Club wines","Emperor Champagne Club","Extra Brut","New Arrival","Non Vintage","Organic","Region: Cote des Bar","spo-cs-disabled","spo-default","spo-disabled","spo-notify-me-disabled","Taste: Extra Brut","Taste: Sulphur Free","Varieties: Chardonnay","Varieties: Pinot Meunier"]
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A wonderfully creamy champagne on the palate with perfect weight, length and plenty of personality. There is a gentle wave of red fruit on the nose but it’s the chardonnay that holds court. The sings on the pallet with cream and almond butter. The absence is dosage is not perceptible, the wine in perfect balance and the abstaining from use of sulphur lets the champagne shine! It’s vibrant and full bodied.
About The House
Champagne Chavost is a cooperative winery in the village of Chavot-Courcourt, currently led by the young and dynamic chef de caves Fabian Daviaux, who took over in 2019 at the young age of 30. Founded in 1946 by an original group of around 20 growers, the co-op is now comprised of the holdings of over 70 multi-generational growers. Until Fabian started, the winery resembled many co-ops in Champagne: its growers largely sold fruit to larger houses.
Within Fabian in charge, all of that changed. He convinced the co-op's members to take all 5.5ha of their collective organic holdings and embark on a new journey: he would create a range of wines made entirely without additives or sulfites. Starting with the 2019 vintage, Fabian crafted a range of zero-sulphur wines intended to highlight the terroir and varietal flexibility seen on the hillside of Chavot. In addition to not adding sulphur, the wines are deacidified, zero dosage, not chapitalised and undergo both alcoholic and malolactic fermentation.
Technical Details
Blend of 50% Chardonnay and 50% Pinot Meunier from the Chavot-Courcourt terroir, featuring a clay-limestone and northern facing surface. Grapes were hand harvested at optimum msturity. Vinificatio has occurred in 100% thermo-regulated stainless steel vats. No added sulphites, settling is done without enzymes, no tanin or coal and no chaptalisation. Spontaneous fermentation, both alcholic (indigenous yeast at 17°C) and malolactic (indigenous bacteria at 20°C). Zero dosage.
Food Pairings
Stracciatella with black currant relish, crisp prosciutto & glazed black grapes.
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