Limited production with less than 1000 bottles produced. Éclosion means hatching or blooming and refers to the wine's 11 month fermentation in concrete eggs where it "lives, breathes, and develops" before being born into the bottle with the 2nd fermentation.

Chardonnay is rarely grown in the Marne Valley, where Meunier is the dominant grape, and this wine shows why it can be worth the effort. The nose opens with aromas of lemon zest, green apple, peach, and notes of brioche and almonds. On the palate, the concrete egg fermentation adds texture without weight. There’s a creamy feel to it, and the acidity remains crisp and focused. The combination of vineyard location, winemaking choices, and four years of aging on the lees presents a Chardonnay layered with flavors, clean and with a saline finish that keeps pulling you back for another sip.

There's a savoury character to this champagne making it more versatile than many blanc de blancs. Shellfish, white fish, soft cheeses and white meats would be normal pairings but this bottle can handle a little more richness in sauces and variety in flavor without getting lost.

Brother and sister Jean-Rémi and Mélanie Drémont are the first generation of their family to bottle champagne under their own name. Their great-grandmother planted the family's first vines in 1945, but for decades sold the grapes to large houses. When Jean-Rémi and Mélanie took over in 2016, they transformed the approach entirely. They earned organic certification and now work with cover crops, beehives, grazing sheep, and a Boulonnais draft horse. The Éclosion series showcases single-varietal wines fermented in concrete eggs made from the same limestone and clay soils where the grapes grow. This creates what they call a "mirroring" effect, preserving terroir while the egg's shape encourages natural lees movement within.