(Base 19, disgorged Oct. 2021)

Within the cold, west-facing, Kimmeridgian limestone-rich lieu-dit of Biaunes, there is a small plot of Chardonnay that Gautherot planted wild: without preparing the soils and amongst the native vegetation (a totally crazy idea). The Côte des Bar is overwhelmingly planted to Pinot Noir, but in 2000 Gautherot chose Chardonnay. He used massale cuttings from Anselme Selosse’s vines (in Avize) and Vincent Dauvissat’s Valmur Grand Cru vineyard. This plot has become the base of what Antonio Galloni calls “one of the most beautiful and distinctive wines in Champagne.”

“Like many artisan Champagnes, the Vouette et Sorbée are wines first and foremost. All of the wines are fermented in barrel, using only indigenous yeasts. There is no cold stabilization, fining or filtering and the wines are bottled with no dosage. When the wines are on, they are among the most exciting wines being made in Champagne. Bertrand Gautherot crafts gorgeous, handmade wine loaded with personality.” Antonio Galloni, Vinous