Non-vintage Technical Specifications
Grape Varieties 100% Chardonnay
Classification Premier Cru
Region Champagne
Soil Lower-slope sites with chalk at or near the surface
Sites Vertus and Voipreux, Côte des Blancs
Vine Age Vines planted in 1960, 1965 and 1987
Fermentation Vessels Barrels
Pressing Method Hand-Harvested Grapes At Full Maturity; Traditional Pressing, Best-Juice Selection And Gravity Transfer Directly Into Barrels
Production Details The producer’s unvintaged specification describes Chardonnay from one harvest, alcoholic fermentation in barrels with some bâtonnage, completed malolactic fermentation, fine-lees ageing, vinification without added sulfur and hand disgorgement. Separately, Oz Wine Company’s historical release page identifies the first commercial version as produced in 2018 from two barrels, reports six months on lees and no added sulfur, and records hand disgorgement in June 2021 with production limited to 50 cases. Because the importer does not unambiguously label 2018 as the harvest vintage, these historical release details remain under NVXX rather than being promoted to a 2018 vintage row.
Vintages
2023 Technical Specifications
Alcohol 12.5%
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Chardonnay
Classification Premier Cru
Region Champagne
Soil Light fine-clay and silt soils over porous chalk bedrock
Orientation Southeast-Facing Sites At The Foot Of The Slope
Sites Voipreux and Vertus, Côte des Blancs
Vine Age Vines planted in 1960, 1965 and 1987
Fermentation Vessels Older barriques, 3–10 years old
Pressing Method 2,000 Kg Vertical Hydraulic Press
Indigenous Yeast Yes
Malolactic Fermentation 100%
Used Oak Only Yes
Production Details R23 is entirely from the 2023 harvest. It underwent spontaneous fermentation followed by seven months on lees in 3–10-year-old barriques with regular bâtonnage and full malolactic conversion, then fifteen months sur lattes. It was hand-disgorged without dosage. The wine was vinified and bottled without added SO2; organic yeast and organic cane sugar were used for the secondary fermentation. Listed bottle size is 750 mL.