Champagne Offering.pdf - Tenzing Wine and Spirits

CHAMPAGNEOFFERINGSPRING 2013TABLE OF CONTENTSProducerRegionVillage1-234-56-78Champagne Alfred GratienChampagne David LéclapartChampagne FleuryChampagne Philippe GonetChampagne Vouette et SorbéeVallée de la MarneMontagne de ReimsCôte des BarCôte des BlancsCôte des BarÉpernayTrépailCourteronLe Mesnil-Sur-OgerBuxières-sur-Arce910Champagne FactsPrice List105 Madison AvenueNew York, NY 10016212.279.0799

CHAMPAGNE ALFRED GRATIENVallée de la Marne- Épernaywww.alfredgratien.comHistory & PhilosophyAlfred Gratien founded this estate in 1864 to reflect his ideal that Champagne is a work of craft, not industry. This commitmentcontinues today under 4th generation vintner, Nicolas Jaeger. The estate still selects only premium fruit and vinifies exclusively in smalloak casks- all to express each vineyard’s individual characteristics. This special care, coming from one of the few remaining handmadechampagne houses in the world, makes Alfred Gratien a one-of-a-kind producer. From Gaston Jaeger in 1905 through his greatgrandsonNicolas today, the Jaeger family has personally overseen grape selection, winemaking, blending and ageing at ChampagneAlfred Gratien, and, to this day, have been entrusted with the only set of keys to the cellars.Region:ÉpernayFounded: 1864Proprietor:Alfred GratienWinemaker:Nicolas JaegerTopography:Rolling HillsSoil Type:ChalkAnnual Production: 140,000 bottles“I have always been of the opinion thatchampagne should be to winewhat haute couture is to fashion.”-Alfred GratienViticulture & VinificationAlfred Gratien enjoys a distinct role in the Champagne marketas an artisan négociant with a philosophy focused on crafting winesthat emphasize the natural characteristics of the grape variety andterroir with a boutique scale of production making only 250,000bottles annually. Today fourth generation, chef de cave, NicolasJaeger, is dedicated to the house’s legacy of producing classicChampagne of the utmost quality using traditional methods.Under his careful supervision, cuvée are masterfully crafted andstrictly selected from some of the top Grand and Premier Cru sitesfor Chardonnay, Pinot Noir and Pinot Meunier before spending aminimum of six months in 228 liter Burgundian oak casks, withoutmalolactic fermentation, followed by at least three years in thebottle before release. The estate produces two non-vintage and fourvintage wines of outstanding quality made from a traditional blendof Chardonnay from Côte des Blancs, Pinot Noir from Montagnede Reims and Pinot Meunier from Marne Valley.Brut Classique93 WS (A. Napjus) (12/2012)91 Wine & Spirits (J.Greene)(12/2012)90 Antonio Galloni (11/2012)Brut Rosé Classique92 Antonio Galloni (11/2012)92 WS (A. Napjus) (12/2012)Cuvée Paradis Brut94 WS (A. Napjus) (12/2012)Cuvée Paradis Brut Rosé94 Antonio Galloni (11/2012)93 WS (A. Napjus) (12/2012)Blanc de Blancs 200793 WS (A. Napjus) (11/2012)91 Antonio Galloni (11/2012)90 Wine & Spirits (J.Greene) (12/2012)Brut Classique NV (available in 1.5L)A blend of 46% Chardonnay (Côte des Blancs), 29% Pinot Noir (Montagne de Reims) and 25% Pinot Meunier (Valée de la Marne)that spends 6 months in small 228 L oak casks (no malolactic fermentation) and bottle-aged for 3 years. Dosage = 9g/LBrut Rosé Classique NV (available in 1.5L)Pale, salmon colored blend from 36% Chardonnay (Cote des Blancs), 42% Pinot Noir (Montagne de Reims - still wine from Bouzy)and 22% Pinot Meunier (Valée de la Marne). The wine spends four years sur lie before bottling. Dosage = 8g/L1

Blanc de Blancs 2007Alfred Gratien Blanc de Blancs is produced exclusively from grand cru and premier cru vineyards in the Côte des Blancs, the ancientchalk ridge of the Paris Basin, in the villages of Vertus, Le Mesnil sur-Oger, and Cramant. Primary fermentation occurs in 228 L barrelsand the wine is kept in barrels through March. Malolactic fermentation is prevented to preserve the characteristics of the Chardonnayand the terroir of the Côte des Blancs as well as to achieve optimal freshness, acidity, and longevity. Dosage = 8 g/LCuvée Paradis Brut 2005 (available in 1.5L)Alfred Gratien’s flagship prestige cuvée is exclusively produced from premier and grand cru vineyards in the Côte des Blancs (Chardonnay)and the Montagne de Reims (Pinot Noir). Primary fermentation occurs in 228 L barrels and the wine and malolactic fermentationis prevented. Following second fermentation, the wine is closed with a wired natural cork and aged for 6 years sur lie. Riddling,disgorgement, and bottling is all done by hand. Dosage = 8 g/LCuvée Paradis Brut Rosé 2006This blend is accentuated by the richness of the Pinot Noir (42%) and the lively, citrus bouquet of the Chardonnay (58%). The winespends 6 years sur lie in wired natural cork. Riddling, disgorgement and bottling is all done by hand. Dosage = 8g/LCuvée Passation 2002 (1.5L)Limited edition, extra special cuvée made in the outstanding year of 2002, which experts describe as one of the best climatic years inthat decade. Nicolas and Jean-Pierre Jaeger reserved 450 magnums of this prestige blend from Grand Crus Chardonnay and Pinot Noirrespectively from Mesnil and Bouzy areas. Dosage = 8 g/LBrut Millésimé 2000A powerful reflection of the outstanding millennial harvest with intense buttery and toasted aromas coupled with a rich mouthfeel anda bracing acidity that lends freshness and elegance. 64% Chardonnay, 25% Pinot noir, 11% Pinot Meunier vinified in small oak casksfor 6 months followed by sue lie ageing for seven years. Dosage = 8.5 g/LBrut Millésimé 1999“With a texture that caresses the palate, this is all about finesse. Finely arranged layers of dried black cherry and currant, quincepaste, fleur de sel, vanilla, smoke and toasted coconut find lovely balance with subtle, mouthwatering acidity. The finish is long andfocused,” says Alison Napjus for Wine Spectator. 63% Chardonnay, 17% Pinot Noir and 20% Pinot Meunier that rested in bottlefor at least 7 years. Dosage = 8 g/LAlfred Gratien Library CollectionA special release 6 pack containing 2 bottles each of late release Millésimé 1998, Millésimé 1997, and Millésimé 1996 that have beenaged in Champagne Alfred Gratien’s impeccable chalk cellars in Épernay. For all vintage Champagnes, Alfred Gratien has alwayschosen a wired, natural cork for sealing the bottle during the second fermentation because its permeability and flexibility allows thesmall amounts of oxygen necessary for evolution to permeate. Once bottled, vintage Champagnes are aged in their cellars for 7 yearsminimum prior to release. There are very few 1996s still on the market so this is a rare opportunity to be able to offer one, as part of avertical lineup (that can also be coupled with the remarkable 1999 vintage that we also have available)2Brut Millésimé 1998The growing season in 1998 was characterized by extremes, with wild fluctuations between hot and cold weather in spite of which thegrapes managed to thrive. The harvest began on the 12th of September under heavy rain, but the sun miraculously returned by the14th, drying out the grapes and rapidly increasing the sugar levels over the following two weeks. There is much variation in richness butin general Champagnes from 1998 are firmly structured. 60% Chardonnay, 20% Pinot Meunier, 20% Pinot Noir“1998 was a generous vintage of superb quality.”Brut Millésimé 1997-Nicolas Jaeger, cellar masterThe winter was extremely cold, and there were periods of frost that lasted into the spring. Despite that, the flowering was relatively earlyfollowing a sudden burst of warm weather. A period of cool weather followed, and the rest of June was particularly wet. The weathercleared up in July, and August was very hot, leading up to a sunny and dry harvest in mid-September. Following such a highly acclaimedvintage as 1996, 1997 has often been overlooked but great forward, succulently fruity champagnes that thrive on their rich depth andhigh ripeness, yet are balanced with above average acidity levels were produced. 66% Chardonnay, 24% Pinot Noir, 10% Pinot Meunier“ This intense full bodied Champagne reflects the exquisite ripeness and balance typical of the exception 1997 vintage.”-Nicolas Jaeger, cellar masterBrut Millésimé 19961996 has been described as the greatest Champagne vintage of the nineties, the greatest Champagne vintages of the twentieth century, and eventhe greatest vintage ever in Champagne due to its combination of high ripeness and high acidity. The year began with a dry, cold winter followedby dramatic weather fluctuations. The summer was mostly hot and dry up until the latter part of August, and a northerly wind continued to blowthroughout the season. Cold September nights in the weeks leading up to the harvest preserved a now famous acidity—the harvest began as earlyas September 14 in some areas, and continued until mid-October under sunny skies. 65% Chardonnay, 18% Pinot Noir, 17% Pinot Meunier“The 1996 Millésimé offers a palate which masterfully combines exceptional power, finesse, and intensity”-Nicolas Jaeger, cellar master

CHAMPAGNE DAVID LÉCLAPARTMontagne de Reims- TrépailHistory & PhilosophyDavid Léclapart is a fourth generation Champagne house located in the Premier Cru village of Trépail in the Montagne de Reims.When his father passed away in 1996 and his mother asked him to take over the estate, he agreed to do so only on the conditionthat he would be able to farm them biodynamically. Since the 2000 vintage the estate has been certified biodynamic by bothEcocert and Demeter. David, himself, biodynamically farms his three hectares of land divided among 20 parcels, guided by theprinciples of purity, energy, pleasure and ecology. He believes the creative forces behind biodynamics (water, earth, wind, and fire)works in perfect accordance with his four principles to show how nature expresses itself through Champagne. These practices aretranslated in the cellar, where there is minimal intervention. David does not use any reserve wines, dedicated to transmitting theindividual characteristics of each vintage into his wines.Village:TrépailRegion:Montagne de ReimsFounded: 1988Proprietor & Winemaker: David LéclapartCultivated AreaTopography:Soil Type:Annual Production:Viticulture & VinificationDavid’s three hectares of vineyards sit east-south-east facing in the village of Trépail.Montagne de Reims is primarily known for Pinot Noir; but, in the village of Trépail, the soilof chalky marl with pockets of sandstone is ideal for growing Chardonnay. 90% of David’sproduction is Chardonnay with the remaining 10% of Pinot Noir used to make his rosé. Hisbiodynamic practices in the vineyard translate into minimal intervention in the cellar; no fining,filtration, cold stabilizing or induced malolactic fermentation. All his wines are fermentedin enameled vats or used oak barrels (purchased once from LeFlaive) or a combination of both.Malolactic fermentation is not induced but allowed to complete with indigenous yeast for allof the cuvées, in order to stabilize the wines and to minimize the use of sulfur. The wines areleft on their fine lees until August or September, just before the next year’s harvest, and they arebottled without dosage. While his wines are picked from single vintages, David keeps them onthe lees for less than three years, which is why he cannot vintage date. The cuvées have poeticnames that all begin with the letter ‘A’ to denote the new start David made in 1998; Amateur(Connoisseur), Artiste (Artist), Apôtre (Apostle) and Alchimiste (Alchemist).3 hectaresRolling hillsChalky marl15,000 bottles“The objective is to respect that which is born in the vines and to enable that to be transmitted to the winedrinker without modifying. Just accompanying it, following it and preparing it so that the drinker canunderstand, enjoy and get those elements from the wine they’re drinking.” -David LéclapartL’Amateur Blanc de Blancs Extra Brut 2009L’Amateur serves as an introduction to the personality of David’s wines. It is made from 100% Chardonnay, blended fromfive different parcels in Trépail, and is vinified only in enameled vat with no dosage. L’Amateur has a distinctive clarity andenergy that comes from a core of acidity combined with crisp citrus and apple fruit.L’Artiste Blanc de Blancs Extra Brut 2007L’Artiste offers “a discovery of terroir” through the vinification of Chardonnay from different parcels. The vines arebetween 30 and 50 years old, vinified half in enameled vats and half in used pièces. Richer and creamier in style then theAmateur, it retains a pronounced and linear acidity from start to finish.L’Apôtre Blanc de Blancs Extra Brut 2007L’Apôtre is the ultimate expression of the terroir of Trépail made 100% from Chardonnay and vinified soley in oak barrels.The fruit is sourced from Léclapart’s oldest vines from the parcel of La Pierre-St Martin planted by David’s grandfather in1946. Apôtre offers tremendous aromatic depth, complexity and flavor intensity while maintaining a distinctive eleganceand pristine chalky minerality.L’Alchimiste Rose 2009L’Alchimiste recognizes the magic of transforming red grapes into white juice and again into pink wine. This 100% PinotNoir wine is made by macerating the destemmed grapes for 24 to 72 hours in large wooden casks and tredding on them,by foot, three to four times a day. Fermentation takes place in old barriques. The resulting wine offers powerful cherryand strawberry aromas with the structure and intensity of a red wine coupled with pronounced chalky minerality andfinesse of fine Champagne.3

CHAMPAGNE FLEURYCôte des Bar- Courteronwww.champagne-fleury.frHistory & PhilosophyThe Fleury family has run Champagne Fleury for over a century. Each generation has respected prior traditions while also maintainingthe family’s reputation for innovation. In 1904, following the Phylloxera infestation in France, Emile Fleury made the risky decision tobe the first grower in Champagne to replant his vineyards to Pinot Noir. In 1929, grape prices collapsed due to the Great Depression,and his son, Robert, made the then unusual decision to bottle his own Champagne at the domaine. In the 1970’s, Jean-Pierre, concernedabout the environmental impact of chemicals, began experimenting with manual tilling (instead of herbicides) and composting (insteadof fertilizers). Beginning in 1989, Jean-Pierre Fleury practiced biodynamy, making him the first grower in Champagne to do so. By1992, the entire estate was biodynamic (Demeter certified too), and in 1993, Gault-Millau (an influential French restaurant guide)elected Jean-Pierre winemaker of the year. Jean-Pierre, a pioneer of biodynamics, has passed his passion onto his children, the fourthgeneration, who now are involved in continuing this legacy.Village:CourteronRegion:Côte des BarFounded: 1895Proprietor & Winemaker: Jean-Pierre FleuryViticulture & VinificationCultivated Area:Topography:Soil Type:Annual Production:A winegrowing family since 1895, their 15 hectares of vineyards are locatedin the village of Courteron, on the clay and chalky slopes of the Côte des Barin the Southern part of the Champagne region, at a place where the SeineRiver begins. This village is closer to Chablis in Northern Burgundy than toReims in Champagne, which is why, more Kimmeridgian clay and Portlandianlimestone soils are found. The 15 hectare estate is comprised of 85% PinotNoir, 10% Chardonnay, 3% Pinot Blanc, and 2% Pinot Gris. In additionto estate fruit, they also produce wine from eight hectares of sites owned byneighbors who they have taught to farm biodynamically. Of the 200 hectaresof biodynamically farmed vineyards in all of Champagne, 100 are in the Aube- 22 of these managed by the Fleury family, 15 of them estate owned. Fleurytakes the same natural, minimalistic approaches in the cellar that they do in thevineyard, producing firmly structured Champagnes with outstanding freshnessand longevity. The wines are made in a combination of large oak casks (since1997) and enammelled temperature controlled tanks.15 hectares20% flatland, 80% slopesKimmeridgian andPortlandian limestone200,000 bottles“We must keep the earth healthy. The strutctureof the soil provides the essence of the terroir.”- Jean-Sébastien FleuryFleur de L’Europe Brut92 WS (A. Napjus) (12/2012)90 Antonio Galloni (11/2012)Cépages Blancs93 (‘04) Antonio Galloni (11/2012)92+ (‘04) Antonio Galloni (12/2010)Fleur de L’Europe Brut NVThe first wine made by the Fleury family is a blend of 90% Pinot Noir and 10% Chardonnay blended from two - threeharvests from vines that are 18 - 23 years old. Vinification occurs in large, oak casks and in enamelled, temperaturecontrolledvats. Aged sur lie for five years.Cépages Blancs 2005Made of pure Chardonnay from the clay and limestone soils known in the Côtes des Bar. 20% of the cuvée undergoesmalolactic fermentation in large oak casks and 80% went into enameled, temperature-controlled tanks.Millésimé Extra Brut 2000This cuvée is 80% Pinot Noir and 20% Chardonnay which does not undergo malolactic fermentation while in enameled,temperature-controlled tanks.4Sonate No. 9 ‘2009’The Sonate No. 9, 100% Pinot Noir, is the embodiment of the Fleury families commitment to the ultimate expressionof their terroir. It is produced from a single vineyard that was the first to be converted to biodynamic cultivation in 1989and is vinified with native yeast strains without any sulfites in accordance with the biodynamic calendar.

Les Belles Années...en Champagne-Antonio GalloniLIBRARY COLLECTIONCépages BlancsCépages Blanc Extra Brut Magnum 199788% Chardonnay, 12% Pinot BlancCépages Blanc Extra Brut 199255% Chardonnay, 45% Pinot BlancCépages Blanc Extra Brut 199080% Chardonnay, 20% Pinot BlancMillésiméMillésimé Brut 199680% Pinot Noir, 20% ChardonnayMillésimé Extra Brut 199580% Pinot Noir, 20% ChardonnayMillésimé Brut Magnum 199375% Pinot Noir, 25% ChardonnayMillésimé Blanc de Noirs Brut 1990100% Pinot NoirMillésimé Blanc de Noirs Brut Magnum 1990100% Pinot NoirMillésimé Blanc de Noirs Brut 1988100% Pinot NoirSiècle d’OrSiècle d’Or Brut 199060% Pinot Noir, 40% ChardonnaySymphonie d’EuropeSymphonie d’Europe Extra Brut Jeroboam 199375% Pinot Noir, 25% ChardonnaySymphonie d’Europe Extra Brut 1990100% Pinot NoirSymphonie d’Europe Brut Nature Magnum 1990100% Pinot Noir“This year I tasted a number of older vintages from Fleuryalongside the new releases. I have to say, I was quiteimpressed with the way the estate’s best wines develop inbottle...…Drop-dead gorgeous Champagne, the 1988 Extra BrutMillésimé Blanc de Noirs covers every inch of the palatewith tons of depth and pure richness. All the elements aresimply in the right place. Sweet red berries, autumn leaves,tobacco and sweet spices come to life in the glass. At oncefully mature yet wonderfully vivid, the 1988 is totallyexpressive today. Hints of incense and licoricedevelop in the glass, adding a dimension of exoticism thatis beguiling. The raciness of the Pinot Noir comes throughin spaces on the long, resonant finish. Readers who enjoyfine, mature Blanc de Noirs will find much to admire……The 1990 Extra Brut Cépages Blancs is dazzling.Honey, almonds, mint, dried flowers and savory herbsadd complexity to the rich, textured fruit. The 1990 isimpressive. It has developed considerable nuance, yetremains fresh and vibrant, no doubt owing to its recentdisgorgement. In my view, the 1990 is just ‘in the zone’,where all the elements are in the right place……The 1990 Brut Siècle d’Or is impressive for manyreasons, one of them being that the wine still appearsto have significant upside potential. Powerful, rich andstructured the 1990 bursts from the glass with tons offruit. The broad shoulders of Pinot fill out beautifullyas this rich, enveloping wine shows off its considerablepersonality. As gorgeous as the 1990 is today, it is likely tobe even better in another few years, especially for readerswho enjoy fully mature Champagnes. ..…The 1990 Extra Brut Symphonie d’Europe (PinotNoir) opens with the most extraordinary bouquet. Smoke,graphite, apricot jam and honeysuckle all burst from theglass. Floral notes develop later, adding lift and freshness,but this remains a rich, full-bodied wine endowed withstunning power and plenty of unbridled intensity. Honey,almonds and flowers are some of the many nuances thatare wrapped into the layered, textured finish. This is yetanother great showing from Fleury.”5

CHAMPAGNE PHILIPPE GONETCôte des Blancs- Le Mesnil-Sur-Ogerwww.champagne-philippe-gonet.comHistory & PhilosophyFounded in 1830, Champagne Philippe Gonet is located in the heart of Le Mesnil-sur-Oger, literally a stone’s throw away fromChampagne Salon and a few steps away from Clos du Mesnil. The 23 hectares of Gonet family vineyards are divided among 47parcels, all of which benefit from the legendary terroir, consisting of 40-meter deep, fossil-rich chalky subsoil formed over 100 millionyears ago by prehistoric ocean sediment. Chardonnay is the Gonet’s select grape variety comprising 19 hectares planted in 11 differentvillages. One-third of their Chardonnay sites are in Le Mesnil, with one historical parcel located near the village entrance that wasplanted in 1929. In the early 1970s parcels in La Chapelle-Mothodon and Le Breuil were acquired for Pinot Noir. Today, the estateis run by the seventh generation brother and sister team of Pierre and Chantal Gonet. They have succeeded in continuing to elevatethe house as a reference for Chardonnay from Le Mesnil through wines of marked structure that express the rich, pure, nuanced andmineral character of the terroir of Le Mesnil-sur-Oger.Village:Le Mesnil-Sur-OgerRegion:Côte des BlancsFounded: 1830Proprietors: Chantal Bregeon-Gonet& Pierre GonetWinemaker: Pierre GonetCultivated Area: 23 hectaresTopography: Rolling hillsSoil Type:Clay and limestone over chalkAnnual Production: 200,000 bottles“Our Champagne style is all aboutpleasure, finesse and elegance...You have toknow how to...allow the land to express itsnuances, its freshness and its purity.We are lucky to have such a unique andexceptional terroir.”-Philippe GonetViticulture & VinificationWhile technically a négociant because they purchase some Pinot forthe Grande Réserve Brut, three quarters of their wines (and 100% oftheir Blanc de Blancs) are produced from estate grown fruit. In carefullyhandpicking their grapes, Gonet takes into consideration the differentnuances that each parcel site gives to the grapes. This allows for adiverse palate to be expressed when creating the final blends, whichlater translates into their five Blanc de Blancs cuvées. The house hasbeen run by the Gonet family since its inception seven generations agoand has built its reputation on Blanc de Blancs for the past 100 years.They maintain a library of vintages dating back to 1893 and including1959, 1964, 1975 in their historic chalk cellars that date back to 1783.The current generation of Pierre and Chantal Gonnet are committed toespousing the terroir of Le Mesnil through their five distinctive Blancde Blancs cuvées.Grand Réserve Brut NV91 WS (A. Napjus) (12/2012)Rosé Brut NV91 Antonio Galloni (11/2012)Signature Brut Blanc de Blancs NV90 WS (A. Napjus) (12/2012)Blanc de Blancs Extra Brut ‘3210’ NV90 Antonio Galloni (11/2012)Blanc de Blancs Grand Cru ‘Roy Soleil’ NV93 Antonio Galloni (11/2012)Blanc de Blancs Grand Cru Millésimé 200692 Antonio Galloni (11/2012)Blanc de Blancs Grand Cru Belemnita 200494+ Antonio Galloni (11/2012)93 WS (A. Napjus) (11/2012)6

Grand Réserve Brut NV60% Pinot Noir, 30% Chardonnay and 10% Pinot Meunier blended from the 2008 and 2009 harvests. It spends sixmonths in stainless steel tanks before ageing, sur lie, in the bottle for at least three years.Rosé Brut NVA beautiful, copper colored rosé of 90% Le Mesnil-Sur-Oger Chardonnay blended with 10% Pinot Noir from thePremier Cru village of Vertus. Made using the saignée method, the wine is then aged in bottle for a maximum of threeyears.Blanc de Blancs Brut Signature NVCrafted from a variety of Champagne parcels, Gonet considers this their signature cuvée. Half of the Chardonnaycomes from 13 Grand Cru parcels in Le Mesnil-Sur-Oger and the remaining 50% comes from six parcels in Montgueux,the “Grand Cru” of the Aube. This cuvée typically spends up to three years in bottle which lends to the fine-texturedeffervescence and balance on the palate.Blanc de Blancs Extra Brut “3210” NVThe name “3210” sums this wine up: three years of aging, two terroirs, one grape varietal and zero dosage. A blendof Chardonnay grapes from 13 Grand Cru parcels in Le Mesnil-Sur-Oger and six parcels in Montgueux, the “GrandCru” of the Aube picked in 2007 (70%) and 2006 (30%). Since no sugars or sulfites were added in the dosage stage ofwinemaking, this is Chardonnay in its purest form- austere and crisp.Blanc de Blancs Grand Cru ‘Roy Soleil’ NVA cuvée of Grand Cru Chardonnay picked from the Gonet’s parcels in Le Mesnil-Sur-Oger and aged for six months innew and neutral oak barrels followed by three years of cellaring.Blanc de Blancs Grand Cru Millésimé 2006Chardonnay picked from Grand Cru, Le-Mesnil-Sur-Oger, in the exceptional year of 2006. After spending five years inbottle prior to release, this wine is enriched with honey, nutty and delicious fruit aromatics finishing with a fresh, elegantand vivacious effervescence on the palate.Blanc de Blancs Grand Cru ‘Belemnita’ 2004Gonet’s purest expression of vintage Chardonnay picked from only one vineyard site, Belemnita, which refers to thefossilized, chalky soils found in the Grand Cru village of Le Mesnil-Sur-Oger. This cuvée is laid down in the cellars ofGonet for 6 years before release. This Champagne is about purity and focus with a white chalk minerality that speaks tothe specific terroir of Belemnita.You can make a good Champagne only if you get the top quality grapes. Each of our bottles is like akid who you really believe in. We do not have the passion for marketing as much as for caring for ourvineyards and making wine, and being proud of presenting our own ‘’kids’. – Chantal Bregeon-Gonet7

CHAMPAGNE VOUETTE ET SORBÉECôte des Bar - Buxières-sur-Arcewww.vouette-et-sorbee.comHistory & PhilosophyBertrand Gautherot first began tending his family’s vineyards in Buxières-sur-Arce in 1986. By 1996 he had stopped using any chemicaltreatments and had begun steps towards biodynamic viticulture. A strong proponent of natural farming, Bertrand has been Demetercertified since 1998 and heads the organization of organic producers in Champagne. With the encouragement of his friend AnselmeSelosse, he began vinifying his own wine beginning in the challenging 2001 vintage. The originality and intensity of his wines quicklycaptured the attention of Champagne lovers.Village:Buxières-Sur-ArceRegion:Côte des BarFounded: 1918Proprietor & Winemaker: Bertrand GautherotCultivated Area:Topography:Soil Type:Annual Production:5 hectares20% flatland, 80% slopesKimmeridgian & Portlandian30,000-40,000 bottlesViticulture & VinificationThe estate boasts vines with an average age of twenty-one in the village ofBuxières-Sur-Arce in the Aube where Kimmeridgian and Portlandian soilscover the rolling hills. Being out in the vineyards, watchfully and slowlyexamining every cluster before declaring it the perfect bunch, is only oneexample of just how particular Bertrand is when it comes to making his wines.Therefore, it may be no surprise that yields are miniscule and productionlow. He firmly believes that being biodynamic allows him to make betterquality wines in the cellar, which explains why he only uses indigenous yeastsduring barrel fermentation, adds no dosage during ageing and bottles thewine unfiltered. While all of his wines are from single vintages, they are notdated because they do not spend the necessary amount of time on the lees toqualify for vintage dating in Champagne.Fidèle Extra Brut95 Wine & Spirits (J.Greene)(12/2012)93 Antonio Galloni (11/2012)Blanc d’Argile94 Antonio Galloni (11/2012)94 Wine & Spirits (J.Greene)(12/2012)Cuvée Saignée de Sorbée Extra Brut Rosé93 Wine & Spirits (J.Greene)(12/2012)“The culture of the vine is my passion- I paymuch more attention to the vines than tothe wine. For me, the wine is like an extragift.” -Bertrand GautherotFidèle Extra Brut ‘2010’ (available in 1.5L)Made from 100% Pinot Noir grown on Kimmeridgian soils found in the Biaunes and Vouette vineyard sites. Thebase wine is composed of wine from a single harvest with a small percentage of reserve wine. Fermentation takesplace in barrique with light bâtonnage bottled without fining, filtering or cold-stabilization. Riddling and disgorgingare all done entirely by hand, without the addition of dosage.Blanc d’Argile ‘2010’ (available in 1.5L)100% Chardonnay sourced from a Kimmeridgian vineyard site that Bertrand planted with original cuttings fromSelosse (Avize) and Dauvissat (Chablis) in 2000. Fermentation ignites with indigenous yeasts in 400L barriquesuntil malolactic fermentation completes almost 10 months later. Ageing and second fermentation take place surlatte followed by hand-riddling and hand disgorgement without dosage. Chablis-like in style, this wine is rich withminerality and floral notes and outstanding acidity.8Saignée de Sorbée Extra Brut Rosé ‘2010’Considered one of the most original wines of Champagne, uncrushed whole grapes are macerated (saignée) for sixdays in open wooden vat prior to pressing. This wine is fermented and aged for 11 months in barrique and finisheswith malolactic fermentation. Secondary fermentation, before being hand-riddled and disgorged without dosage.

DOMAINE SELECT WINE ESTATES105 Madison Avenue, 13th Floor New York, NY 10016PH +1.212.279.0799 FX +1.212.279.0499www.domaineselect.com16