Just a drop-dead gorgeous wine, packed with crunchy, red fruit as well as some resinous, sappy and stemmy notes. The hints of spicy, white pepper reflect Sorbée’s Portlandian soil. And there’s also loads of earthy complexity and tangy freshness that again honours the soil and the wine’s zero dosage. All in all, it’s an endlessly fascinating wine that demands food.
The Sorbée plot is a little plateau above the slope where Vouette sits, and is almost pure Portlandian limestone, something very rare in Champagne. Gautherot harvests here in multiple passes, with only the smallest bunches and ripest fruit making it into his saignée. The vines here are between 28 and 45 years old and were always cultivated, since at least the 1860s, with no herbicides ever used. Gautherot feels that this made it easier to transition this site to his biodynamic practices. Bottled entirely from the 2014 vintage – uncrushed whole grapes were macerated for six days in an open wooden vat before pressing. Vinified entirely without sulphur, the wine was aged for ten months in 400-litre barrels and disgorged without dosage in November 2017.
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