Pierre Gerbais


Grains de Celles|Brut|Base 2012

Descriptors & Texture

Descriptors & Texture


Vibrant Creamy

Winemaking

Winemaking


Organic Certified Ampelos Pinot Blanc

Earth

Earth


Mineral

Citrus Fruit

Citrus Fruit


Citrus Lemon

Florals

Florals


Florals White Florals

Celles-Sur-Ource

Celles-Sur-Ource

What to expect


One of the rising stars of Champagne, Aurelien Gerbais is the master behind this stunning cuvee. Its blend of 50% pinot noir, 25% chardonnay and 25% pinot blanc - yes, pinot blanc. This is one of the forgotten grape varietals that the new young guns of champagne have started replanting and experimenting with.  Pinot Blanc was one of the original varieties used in champagne and is particularly aromatic and lifted.

All of the fruit from this stellar house is sourced from the the South of Champagne in the Cotes des Bar which is rich in Kimmeridgian clay and adds a different spin on the aromatic profile compared to the northern regions of Champagne. The base year is 2012 which was an exceptional year. 

Expect lifted white florals and delicate citrus notes. The palate suggest fresh lemon with a creamy, saline character. Very approachable, easy-drinking style with lots of energy and freshness. 

"Round, soft and fruit-forward, creamy with lemon tart and sherbet." Matthew Lamb - Wine Director at Apples + Pears.

"Lovely aromatic bouquet, citrus, lemon tart. the palate is unctuous, energetic reflecting the sensuality of the nose." Alexandre Rougeot - Director of Clos Cachet Wine Imports.

$79.00

Club Price $75.05 (?)

Descriptors & Texture

Descriptors & Texture


Vibrant Creamy

Winemaking

Winemaking


Organic Certified Ampelos Pinot Blanc

Earth

Earth


Mineral

Citrus Fruit

Citrus Fruit


Citrus Lemon

Florals

Florals


Florals White Florals

What to expect


One of the rising stars of Champagne, Aurelien Gerbais is the master behind this stunning cuvee. Its blend of 50% pinot noir, 25% chardonnay and 25% pinot blanc - yes, pinot blanc. This is one of the forgotten grape varietals that the new young guns of champagne have started replanting and experimenting with.  Pinot Blanc was one of the original varieties used in champagne and is particularly aromatic and lifted.

All of the fruit from this stellar house is sourced from the the South of Champagne in the Cotes des Bar which is rich in Kimmeridgian clay and adds a different spin on the aromatic profile compared to the northern regions of Champagne. The base year is 2012 which was an exceptional year. 

Expect lifted white florals and delicate citrus notes. The palate suggest fresh lemon with a creamy, saline character. Very approachable, easy-drinking style with lots of energy and freshness. 

"Round, soft and fruit-forward, creamy with lemon tart and sherbet." Matthew Lamb - Wine Director at Apples + Pears.

"Lovely aromatic bouquet, citrus, lemon tart. the palate is unctuous, energetic reflecting the sensuality of the nose." Alexandre Rougeot - Director of Clos Cachet Wine Imports.

About the house

About the house


Food suggestion

The Gerbais family has been growing vines in Celles-sur-Ource for eight generations and making wine since 1930. After the Second World War, Pierre Gerbais began investing heavily in vineyard land, while he started with just 0.4 hectares of vines, the domaine has grown to nearly 18 hectares today. His son Pascal is now at the helm of the estate, and since 2009, Pascal’s son Aurélien has been working together with the family as well. Responsible agriculture is at the heart of the Gerbais philosophy, and since 1996, the estate has been a member of Ampelos, an organisation that controls and certifies sustainable viticulture. Ampelos allows no chemical fertilisers, herbicides or insecticides, and Gerbais grows cover crops where appropriate, ploughing the vineyards regularly as well. Gerbais owns both a traditional vertical press and a pneumatic one, and while it’s necessary to have multiple presses for an estate of this size, he notes that the characters of the two are different. “The extraction in the traditional press is more precise, since it takes a longer time,” he says. “It’s better for certain terroirs.” All of the wines are fermented in tank, “for precision, and to respect the terroir,” says Gerbais, although he has begun using some demi-muids (600 litre capacity Barrels) for ageing. All of the wines go through malo-lactic fermentation, and they are bottled without fining or filtration. Peter Liem – TheChampagneGuide.net

Food suggestion


Our choice here would be to highlight the earthy and textural dimensions of the wine. We stumbled upon this recipe by British chef Simon Hulstone which is golden beetroot salad with elderflower cordial, olive oil and goats cheese.