That he is a fervent devotee of biodynamism in this region that is so prone to wet and cold weather makes it even more so.
This wine, L’Amateur is made with native yeasts in enameled-steel tanks instead of the usual stainless steel, he uses the bare minimum of sulphites and after dosage, the last step before final corking, he doesn’t add any liqueur de dosage to the wine. This pas dosé style literally means there is pretty close to no sugar in the wine. So, at less than 3 grams of sugar per litre, it’s sharp, perky, and electric!
Pale gold with all-over, delicate bubble, the nose is dry with Gala apple, tart lemon and French bread aromas.
The palate is super dry with racy acidity. Tart lemon and yellow grapefruit with yeast dominate with an expressive layering of quince, ginger and hazelnut.
This Champagne is all edges, nervy and punk rock cool – WSET Very Good plus.