The Chardonnay grapes come from five Grand Cru terroirs: Avize, Oger, le Mesnil, Cramant and Chouilly. Vinification takes place in 400-litre oak barrels with frequent bâtonnage. Once bottled, the wine is aged for two and a half years before release. This is minerally and floral with a punchy citric structure.

Bruce Sanderson: [Wine Spectator, Nov 2005] 91 points, Outstanding "Textbook blanc de blancs. Aromas and flavors of toast, pencil shavings, hazelnut and honey with hints of candied fruit ride a vibrant structure. It's balanced and well-integrated, with energy and a long, refreshing finish."

Serious wines these. Serious wines produced in exciting times for Champagne. Times when a handful of small, high quality grower producers are challenging the hegemony of the large Champagne brands by encouraging drinkers to judge their Champagne as a wine first and a Champagne second. These renegades crop low and vinify naturally minimizing dosage and shunning fining or filtration. They produce wines of genuine richness and depth (vinosity you sometimes hear). Wines that taste of fruit, not of simple oxidation, lees, and dosage. Wines with persistent length rather than a faint, sweetish finish. Wines that go with food (and not just finger food). Wines that taste of the place they were grown; not "Champagne" (a vast, diverse area) but rather of the local area, the village or the vineyard. In a region that has based its marketing on the "blenders art" and the "house style" this is quite a revolution.