Pierre Gerbais Bochot Extra Brut NV

Pierre Gerbais Bochot Extra Brut NV

Champagne - Pinot Meunier - Aube SKU: AD-GerbaisBochot

Pierre Gerbais Bochot Extra Brut NV

Champagne - Pinot Meunier - Aube SKU: AD-GerbaisBochot
Regular price $84.99
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93 pts Wine Advocate (Kelley)
Derived from massal selection Pinot Meunier planted in 2012, Gerbais's NV Extra-Brut Bochot is drawn from a perpetual reserve spanning the 2016-2018 vintages. Offering up attractive aromas of honeyed peach, orange zest, licorice and spices, it's medium to full-bodied, fleshy and elegant, with a fine, pillowy mouse, bright acids and an attractively chalky finish.

  • Varieties: Pinot Meunier (100%)
  • Dosage: 3g/L
  • Terroir: Western exposure, Kimmeridgian soils (rare for Meunier).
  • Viticulture: Certified sustainable (Ampelos, 1996)
  • Vinification: A blend of base vintage wine and solera reserve wine going back to 2011. Hand harvested and sorted. Vinified and aged without added SO2. Primary fermentation and malolactic fermentation in tank. Secondary fermentation with cultured organic yeast strains in bottle, aged for 36 months on lattes. Disgorged 6 months before commercialization. 25-30 ppm total SO2 at bottling. Extra Brut dosage: 3 g/l.

Today, the Aube has plenty of rising stars (and likely some shooting stars too), but the softly spoken Aurélien Gerbais is one of the most promising and most confidence inspiring. This 18-hectare estate in Celles-sur-Ource was planted by Aurélien's grandfather and father, and today amounts to some 50% Pinot Noir, 25% Chardonnay and 25% Pinot Blanc, divided pretty equally between northerly and southerly expositions. Much of the Gerbais holdings, moreover, have never seen synthetic pesticides and fungicides, as it was planted after the family abandoned these products. Aurélien himself studied in Burgundy and worked with Olivier Lamy in Saint-Aubin in 2008, returning to the estate in 2011 and immediately establishing perpetual reserves with a view to reimagining the range around a series of lieu-dit bottlings. Hard work in the vineyards, which are farmed organically, is followed by picking, sorting (rare in Champagne, where separation of press fractions is often deemed an adequate response to imperfect sanitary conditions at harvest), and vinification in tank without sulfites. Today, a decade's work is finally coming to fruition in the form of complex, refined, elegantly vinous Champagnes that are emerging as some of the region's most compelling, taking this estate from the ranks of the region's solid producers into the category of the exceptional. So, readers who haven't tasted the Gerbais wines for a few years should make haste to acquaint themselves with all these developments!

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