2009 Technical Specifications
Alcohol 12.0%
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 58% Chardonnay; 42% Pinot Noir
Classification Brut Nature
Region Champagne
Soil Campanian chalk at les crayons; lutetian silica sand at les sables; flint pebbles at l’enclume
Harvest Dates 16–24 September 2009
Sites Les Crayons; Les Sables; L’Enclume—all in Œuilly
Fermentation Vessels Oak barrels, with parcel-by-parcel vinification
Pressing Method Gentle Pressing By Gravity
Natural Yeast Yes
Indigenous Yeast Yes
Bottling Date 3 May 2010
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Volume 2,800 bottles
Bottles2,800
Production Details That producer-sheet release was disgorged on 9 January 2023 after 12 years 9 months on bottle lees. The current official Israeli importer listing documents a later release disgorged on 3 June 2024 after 14 years 1 month on bottle lees and reports 10 months on lees in Burgundian oak. These disgorgement dates are release-specific; the unresolved 6-versus-10-month cellar-ageing difference is preserved rather than normalized. A specialist trade source recommends serving at 8–10°C.
Tasting Notes Brioche, flint and candied citrus; intense and fresh, with a juicy, lightly chalky texture and saline minerality
Food Pairing White meats; fish with creamy sauces; seafood risotto; baked or smoked fish
Critics Ratings 94