One of the latest flagship of Charles dufour, this eclectic cuvee is now in it’s 4th edition with 4 different labels. The relatively oxidative style of Charles Dufour’s wines can be found here.
- Blend pinot noir, chardonnay, pinot blanc.
- Harvest 2010, 2011 (80%) and 2013 (20%).
- Wine 12 months on lees in foudres and barrels. Wild yeast fermented and malolactic achieved. No filtration before tirage on october 2014.
- Disgorgment Disgorgment bottles are disgorged since january 2016.
- Dosage extra brut (<4g/l) no sulfites added
Charles Dufour, hailing from Landrevilee, Aube (within proximity to Bar-sur-Seine), embodies a new generation of small Vignerons who began producing Champagne of the highest profile. Having started working in the family business in 2006, Charles began a drastic conversion of vineyard to biological, with the final process coming to fruition from the 2010 harvest. All the grapes for the new production line Charles Dufour – Les Vignes du 7, are therefore strictly certified though the purist choice of Charles is not limited to the elimination of synthetic chemicals in the vineyard.
Being certified organic is particularly difficult for the Champagne due to the climatic conditions of rain and cold weather. And yet, Charles has managed to create the most natural wines full of artisan imprint. Charles only works organically but also uses natural yeast, a difficult task in sparkling wine production. Most of Dufour’s Pinot Blanc goes into blend “Bulles de Comptoir”. In 2011, he siphoned some to make “Le Champ du Clos,” which is entirely varietal and has since began one of the flagship of Charles Dufour. Such Blanc de Blancs with purely Pinot Blanc is really rare! No oak is used so the cuvee has a very pure, mineral based expression with citrus and dried herbs. Elegant and subtle and I really mean that – not as a euphemism for light and blah – it will find fans among those who enjoy very pure wines.
That’s how Charles Dufour obtained Champagne of unquestionable authenticity.
” Is Dufour a trend setter here or maybe even responding to one that has already begun? The latter I honestly don’t know. Located in Aube, which is sort of the bastard stepchild of Champagne, the vignerons, especially the younger ones, feel less of a need to conform to tradition. As one of the permitted grapes in Champagne, Dufour is not doing anything outside of the AOC. In fact the vines, which were planted by his grandfather, are quite old. Using oak might make it more appealing to a large swath of consumers but I love the clarity and uniqueness of the Champagne and hope without altering the wine he can dial it in a little bit more so that others can use it as a benchmark for Pinot Blanc in Champagne. ”