Eric Taillet is a dedicated vigneron from the heart of the Marne Valley, and is renowned for his work with the Meunier grape. This is a beautiful example of a superbly made 100% Meunier champagne.

This blanc de noir of Meunier greets you with aromas of citrus peel, yellow apple, white peach, apricot, and toasted hazelnut, with hints of ginger and vanilla coming out as it opens up. On the palate, the native yeast fermentation adds complexity with flavors of orchard fruits and fresh brioche. The mousse has a creamy texture, and the finish is clean and long, driven by the bright acidity. The wine aged for two years on lees and then rested for another four years, giving it time to develop a lot of character, yet it still maintains its freshness.

For a classic pairing, try it with freshly shucked oysters, a delicate seafood platter or fried chicken. The bright acidity compliments soft cheeses like Brie or Camembert or alongside a summer salad of mixed greens with a light citrus vinaigrette The depth and complexity pairs perfectly with catching up on episodes of The Bear.

Eric Taillet's father Daniel planted the family's first Meunier vines in 1956, with the first bottles hitting the market in 1961. Eric took over in 1995 as the fourth generation, and his devotion to Meunier runs deep. Eric founded the Meunier Institute to elevate this once overlooked grape. He farms his small estate of 6 hectares (14 acres) without pesticides or herbicides. In pursuit of growing the best fruit, Eric continuously and meticulously modifies cultivation methods, pruning systems, the vine row spacing, and vine height.
“I like to participate in the work of life by freeing and restoring the sense of the terroir. The relationship between the soil and its cuvée, the main axis of my philosophy today. I attempt to transmit energy from the ground to a consumer through bubbles.” –Eric Taillet