In the Champagne region primarily extending along the course of the Marne, Pinot Meunier dominates (accounting for about two-thirds of production). It contributes to wines that are soft, fruity, and immediately drinkable, particularly in the area from Épernay to Château-Thierry. The soil is predominantly clayey, calcareous, or sandy, with chalk (more characteristic of the Montagne de Reims) also present in the eastern part.
In the Vallée de la Marne, alongside the two Grand Cru Villages (Ay and Tours-sur-Marne), there are renowned Premier Cru Villages such as Hautvillers, Cumières, Dizy, and Mareuil-sur-Ay.
The 8 best labels from the Vallée de la Marne
The labels we present here were selected during tastings held in Modena, Rome, and on trips to France by Giuseppe Carrus, Nicola Frasson, William Pregentelli, Pierpaolo Rastelli, Lorenzo Ruggeri, Marco Sabellico, and Marzio Taccetti.
96
Enclume Blanc de Blancs Nature 2011
Tarlant
Oeuilly
The artisanal touch of Tarlant is well-known, as is the precision of their vintage wines. Enclume 2011 is among their latest creations and already a benchmark: 100% Chardonnay aged on the lees for 121 months, it is a marvel combining candied citrus, hazelnut notes, and subtle boisé echoes in a radiant, saline, deep, and composed palate.
95
Champagne Blanc de Blancs Extra Brut Cuvée Numéroté
Abelé 1757
Reims
This delightful Blanc de Blancs, released in only 1757 bottles, is based on the 2019 vintage, with 20% reserve wine. It matures on the lees for three years, employing the frequent poignettage technique, which enhances its texture. The bouquet is floral and citrusy, while the palate is delicate, creamy, and elegant, with tones of white fruit and a very long finish.
94
Cuvée n°747 Extra Brut
Jacquesson
Dizy
Jacquesson's numbered Cuvée represents their free interpretation of blending grape varieties (Noir, Meunier, and Chardonnay in roughly equal parts) and parcels. The 747 refers to the 2019 harvest and delivers a kaleidoscope of dried fruit, biscuits, mint, and herbs, with a saline, rhythmic palate and a fascinating evolutionary touch.
94
Champagne Brut Nature Grande Cuvée
Thomas Perseval
Chamery
The result of three biodynamically cultivated parcels in Chamery, fermented and aged in barrels for six years. The base vintage is 2015. Mature and toasty aromas with immense energy and charm, hints of spice, apple, and saffron. The palate is rich, dense, and deeply savoury, with impressive personality and impact.
93
La Grande Reserve Premier Cru Extra Brut
Crucifix Père & Fils
Avenay-Val-d’Or
This récoltant Champagne comes from five hectares of vines on the Montagne. The cuvée is dominated by Pinot Noir (75%) with a touch of Chardonnay. After four years on the lees, it presents a bright straw-yellow colour, an intense floral bouquet (linden), and aromatic herbs. The palate is dense, taut, and finishes long, elegant, citrusy, and saline. Gastronomic.
92
Esprit Nature Brut SA
Henri Giraud
Aÿ
Under the guidance of winemaker Claude Giraud, this maison in Aÿ has reached its 12th generation. The style radiates a golden classicism, well represented by Esprit, made from 80% Pinot Noir with the remainder Chardonnay: floral and hazelnut aromas, delicate effervescence, and a cohesive, savoury, and profound progression.
91
Les Terres Froides Blanc de Blancs SA
Domaine R. Pouillon
Mareuil-sur-Aÿ
With nearly 70 years of history, this estate owns several vineyards among Grand and Premier Crus. Les Terres Froides uses pure Chardonnay, aged on the lees for 36 months with a very low dosage. The result is elegant sensations of white fruits and citrus, reflected in a flavourful, tension-filled palate with a vertical finish.
90
Champagne Blanc de Noirs Extra Brut
Alain Couvreur
Prouilly
Not all Champagnes are about vintage prestige, lengthy ageing, or Grand Cru elegance. This Champagne, made with 95% Pinot Noir and a touch of Meunier, aged on the lees for 24 months, demonstrates this beautifully. It offers a delicate aromatic profile with judiciously vegetal notes, hints of citrus and herbs, and a bright, citrusy yet flavourful tension on the palate.
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