The Terroir of Chavot. The parcel was planted by Thierry Laherte in 2003. Terroir of Chavot. Chalky-clay soils with the presence of pebbles. All 7 Varieties are in this blend; 10% Pinot Gris (Fromenteau), 18% Chardonnay, 18% Meunier, 15% Petit Meslier, 8% Arbanne, 14% Pinot Noir, 17% Pinot Blanc.

All of the grapes are picked up by hand when fully ripe, then put in a traditional press. Natural alcoholic fermentation takes place in barrels. There is no malolactic fermentation in this cuvee. Ageing on lees takes place for 6 months with regular lees stirring. The wine is non-vintage with the wines being drawn from what can only be descibed as a solera system. All bottles are disgorged by hand with a dosage of 4 g/l.

2019 Base wine

Tasted prerelease with Denis Bunner when he just decided to add 6 grams of sugar. I have never tasted such a freshly disgorged VVF before and was really surprised by its bright color and lively character. Even more, I was surprised by its aromatic spectrum which in many parts reminded me of Coche-Dury’s most beautiful creations from Meursault. This VVF shared its high-intensity petroleum bouquet and a really ultra-strong grilled, nutty and powdery aroma. Imagine that a pure Pinot Noir can remind you so much of Chardonnay. Added to this enormous bouquet is a fabulous freshness and pure fresh fruit where floral, yes almost citrus notes dance together with the grilled notes. A different and absolutely fantastic VVF that may become more classic from a purely stylistic perspective over time, but today it stands out as both fantastic and personally unique. 98-99 pts Richard Juhlin

BLEND: 70% from 2019 vintage – 30% from “Reserve Perpetuelle” back to 1986 |

TERROIRS: 50% Chardonnay from Sezanne, 30% Pinot Noir from Avenay Val d’Or and 20% old vine Pinot Meunier from Cuis.

Vintage:
It was another odd year for the region in terms of weather. After a cold, wet winter, and a particularly chilly, rainy, overcast spring, the vines began their growth cycle two weeks later than the ten-year average, and never caught up again. The hot, dry summer added greatly to the quality of the grapes, especially July and August, which were the sunniest ever recorded in Champagne. A rainy spell arrived on 6 September, causing the grapes to swell, but fortunately stopped in time for the bunches to fully ripen. For such a late vintage, the weather was remarkable, almost summery, with high temperatures, lots of sunshine and a breeze that helped to keep the grapes healthy. Due to substantial differences between different areas, picking began in some plots on 24 September while others were not ready until 9 October; but the majority of the grapes were harvested in the early days of October, something which has not been seen in Champagne for two decades.

‘The 2013 Comtes de Champagne captures all the pedigree of this great vintage in its energy, depth and vibrancy. Lemon confit, dried flowers, chamomile, spice and crushed rocks all race across the palate. Passionfruit, ginger, marzipan and mint appear later, filling out the layers beautifully. Harvest took place in October in what has become the exception rather than the norm in Champagne.’
98 points, Antonio Galloni, Vinous, May 2023

‘Nervy and tight with notes of crushed almonds, chalk, white grapefruit, digestive biscuits, lemons and apricot stones. Hints of fennel and white pepper. Deep and mineral, with plenty of power. Very fine bubbles. Long drive at the end. Try after 2024.’
98 points, James Suckling, August 2023

Tasting Note
“An intense, concentrated bouquet of yellow fruit combined with a concentrated roasted hazelnut and almond aromas. A perfect, seamless and complex marriage of almond, wheat and sweet pollen notes from the Chardonnay with the juicy red fruit of the Pinot Noir. Concentrated, energetic and vibrant on the palate, starting out as a silky, almost oily caress, with soft flavours of candied citrus and iodised spices. The powdery texture becomes tauter and the pure, precise and chiselled freshness crescendos. The salivating finish is underpinned by a slightly oaky, sappy and saline note that creates a simultaneous sensation of delicacy and concentration.”