Awards/Ratings

Highly regarded by major critics: Wine Advocate ~96–97 pts (William Kelley), Jeb Dunnuck ~97 pts, Vinous ~94–96 pts; multiple professional high-score listings for the 2017-base releases and various disgorgements

Tasting Note

Crisp, chalky Blanc de Blancs: lemon zest, green apple, white peach, hazelnut cream, brioche and wet stones with vibrant acidity and a saline, persistent finish.

Food Pairing

Oysters, raw shellfish, sushi/sashimi, tempura, steamed lobster or crab, grilled white fish, roasted chicken, soft goat cheese, dim sum (har gow), lightly spiced Thai or Vietnamese seafood dishes.

Production Method

Méthode traditionnelle; wild-yeast fermentation in mainly-used Burgundian barrels, full malolactic, aged sur lattes 36–48 months, minimal dosage (extra-brut, ~1–2 g/L), unfined and unfiltered.

Vineyard Info

Producer Ulysse Collin (Olivier Collin) — a grower-producer who reclaimed family vineyards in 2003. Les Pierrières is a 1.2–1.3 ha monopole on chalk and black flint, old-vine Chardonnay, low-intervention/sustainable farming.