Dufour's following grows every year and every year it gets harder to get his champagne.

This bottle opens with aromas of baked apple, candied lemon, pear skin and has notes of toasted nuts, brioche and white flower blossoms. On the palate, the vinous texture delivers flavors of orchard fruits and almonds with a saline minerality and savory undertone. This is a wine that will evolve, and with time in the glass it brings out additional complexity. The finish is dry and layered with flavor that reinforces it being a food friendly wine.

This Champagne is happy as an aperitif but excels at the table. Roast chicken, pork chops, omelets, quiche, and mushroom-based dishes all pair naturally with its savory profile. It also works well with aged Alpine cheeses such as Comté or Gruyère.

Charles Dufour took over his dad's 6-hectare (15-acre) vineyard in 2010. His father, Yves, started the organic transition in 2006, but Charles pushed further with biodynamic preparations and no sulfites. Charles started the Bulles de Comptoir label, in 2010, as a simple project to make natural champagne for him, his friends and local bars. The quality gained popularity very quickly and he gained a cult-like following. Charles allows flexibility in blending, fermentation, and prioritizes expression over consistency. Each release reflects the vintage conditions and the character of his parcels rather than a set recipe. His philosophy is produce Champagne as living wine, grounded in place, meant for real meals and real moments.