Pierre Gerbais


L'Audace|Blanc de Noirs

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


Aged 3 Years on Lees Certified Ampelos No Filtration

Foods

Foods


Baked Bread

Stone Fruit

Stone Fruit


Cherry

Herbs & Spices

Herbs & Spices


Cooking Spice

Celles-Sur-Ource

Celles-Sur-Ource

What to expect


Are you into champagnes with body and richness? The Audacious Blanc de Noirs from this producer has this in spades. Made with 100% pinot noir from the Côte des Bars has generous, fruit-forward flavours of cherry and orchard fruit, cooking spice and baked bread. We love the intensity and character of this champagne and suggest cooking some food to go with it.

The fruit is sourced from old vines called Sainte-Marie, planted in 1960 in a calcareous soil in Celles-sur-Ource. These are lower yielding and provide that intensity and persistence. This is also a zero dosage which means there is no addition of sugar. Aurelien, doesn't use any sulphates in his production, he avoids any fining and filtration as well which results in a powerful and bold expression of pinot noir.

$99.00

Club Price $94.05 (?)

Descriptors & Texture

Descriptors & Texture


Pinot Noir Dominant

Winemaking

Winemaking


Aged 3 Years on Lees Certified Ampelos No Filtration

Foods

Foods


Baked Bread

Stone Fruit

Stone Fruit


Cherry

Herbs & Spices

Herbs & Spices


Cooking Spice

What to expect


Are you into champagnes with body and richness? The Audacious Blanc de Noirs from this producer has this in spades. Made with 100% pinot noir from the Côte des Bars has generous, fruit-forward flavours of cherry and orchard fruit, cooking spice and baked bread. We love the intensity and character of this champagne and suggest cooking some food to go with it.

The fruit is sourced from old vines called Sainte-Marie, planted in 1960 in a calcareous soil in Celles-sur-Ource. These are lower yielding and provide that intensity and persistence. This is also a zero dosage which means there is no addition of sugar. Aurelien, doesn't use any sulphates in his production, he avoids any fining and filtration as well which results in a powerful and bold expression of pinot noir.

About the house

About the house


Food suggestion

The Gerbais family has been growing vines in Celles-sur-Ource for 8 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


Steak tartare with truffle, mushrooms and potato - essentially something earthy with enough flavour and texture to pair up to this deeply rich wine.