Pierre Baillette Couer de l'Histoire Premier Cru

Pierre Baillette is a small, family-owned winery situated in the quaint village of Trois-Puits, located just south of Reims. Fruit for ‘Coeur de Craie’ comes from a small lieu-dit called ‘Les Champs Chauds,’ which was planted in 1977. Thirst-quenching, red-fruited, and bright, this tasty Blanc de Noirs makes any old aperitif go from good to stellar in no time.

Périne Baillette, daughter of founder Pierre Baillette, is now the owner of this family-run Champagne house in the small village of Trois-Puits. She lives and breathes wine - no surprise really, being brought up in such an esteemed, wine-focussed part of the world. She is married to another reknowned Champagne maker Alexandre Chartogne of Chartogne-Taillet, who also happens to make superb wines. With these influences, it was almost destiny for Périne to become a great maker herself.

Since 2010, no pesticide have been used on the Baillette vines. She also tries to use the far machinery as little as possible, instead using giant draft horses (hers are named Tarzan and Saumur!) to till the land. Sensitive in the cellar as well as the vineyard, the wines are left to ferment naturally and then go to bottle without too much messing around. The results are superb - creamy, complex wines that show off numerous fruit flavours. Périne Baillette, daughter of founder Pierre Baillette, is now the owner of this family-run Champagne house in the small village of Trois-Puits. She lives and breathes wine - no surprise really, being brought up in such an esteemed, wine-focussed part of the world. She is married to another reknowned Champagne maker Alexandre Chartogne of Chartogne-Taillet, who also happens to make superb wines. With these influences, it was almost destiny for Périne to become a great maker herself.

Since 2010, no pesticide have been used on the Baillette vines. She also tries to use the far machinery as little as possible, instead using giant draft horses (hers are named Tarzan and Saumur!) to till the land. Sensitive in the cellar as well as the vineyard, the wines are left to ferment naturally and then go to bottle without too much messing around. The results are superb - creamy, complex wines that show off numerous fruit flavours.

60% Chardonnay 2015 from a parcel called "Les Monthouzons" in de Trois Puts and 40% pinot noir 2016 from "Les Beaunes" in de Rilly la Montagne premier cru. A combination of 350L and 228L barrels used for fermentation. Wild ferment, no battonage or filtration Dosage: 5 g.L

This is a serious champagne. Bust out the truffle, steak tartare or even mushroom risotto.