De Sousa


Mycorhize Grand Cru|Blanc de Blancs|NV

Descriptors & Texture

Descriptors & Texture


Creamy Savoury Chardonnay Dominant

Winemaking

Winemaking


Barrel-fermented Barrel-maturation Biodynamic

Earth

Earth


Mineral

Foods

Foods


Toasty

Tropical Fruit

Tropical Fruit


Yellow Fruit

Nut

Nut


Almond

Avize

Avize

What to expect


If you enjoy champagne produced using older, more mature vines that display intensity of flavour and mineral expression, then you have landed in the right place.

Erick De Sousa sources the chardonnay from his excellent plots in Avize and Oger and lets them ferment naturally. The wine undergoes fermentation and ageing entirely in barrique. The result is play of mineral-salinity with toasted notes and ripe yellow fruit. After a few moments in the glass and it reveals a savoury, mealy and creamy complexity. 

"Mycorhize is a fungus that metabolises the soil and helps plant roots to ingest minerality. By only ploughing these vineyards by horse, the theory is that soil compaction is reduced and hence the roots achieve greater penetration, while increased mycorhize enhances mineral character. The wine dramatically exemplifies the science as the mineral, saline, iodine definition of Avize is accentuated in De Sousa’s exacting regime. So pronounced is its salty, oyster shell presence that it is impossible to miss, even on the bouquet."

Tyson Stelzer - The Champagne Guide 2018-2019

$149.00

Club Price $141.55 (?)

Descriptors & Texture

Descriptors & Texture


Creamy Savoury Chardonnay Dominant

Winemaking

Winemaking


Barrel-fermented Barrel-maturation Biodynamic

Earth

Earth


Mineral

Foods

Foods


Toasty

Tropical Fruit

Tropical Fruit


Yellow Fruit

Nut

Nut


Almond

What to expect


If you enjoy champagne produced using older, more mature vines that display intensity of flavour and mineral expression, then you have landed in the right place.

Erick De Sousa sources the chardonnay from his excellent plots in Avize and Oger and lets them ferment naturally. The wine undergoes fermentation and ageing entirely in barrique. The result is play of mineral-salinity with toasted notes and ripe yellow fruit. After a few moments in the glass and it reveals a savoury, mealy and creamy complexity. 

"Mycorhize is a fungus that metabolises the soil and helps plant roots to ingest minerality. By only ploughing these vineyards by horse, the theory is that soil compaction is reduced and hence the roots achieve greater penetration, while increased mycorhize enhances mineral character. The wine dramatically exemplifies the science as the mineral, saline, iodine definition of Avize is accentuated in De Sousa’s exacting regime. So pronounced is its salty, oyster shell presence that it is impossible to miss, even on the bouquet."

Tyson Stelzer - The Champagne Guide 2018-2019

About the House

About the House


Food suggestion

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; > Vielles Vignes or old-vine viticulture. > The vineyards are ploughed traditionally by horse and some of the oldest vines go back to the early 1930's. > Full malo-lactic fermentation. > Extended lees ageing. > 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 other champagnes.  

Food suggestion


Have this with Poached Turbot in a creamy white sauce and steamed broccolini, silverbeet or other clean greens.