Girard-Bonnet
Champagne Girard-Bonnet 'À Deux Pas' D'Avize Grand Cru v22
Champagne Girard-Bonnet 'À Deux Pas' D'Avize Grand Cru v22
Complex and expressive, with rich Chardonnay aromatics, refined depth and a vibrant, mouthwatering saline finish.
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Grape variety : 100% Chardonnay Grand Cru.
Blend : 80% 2022 harvest, 20% reserve wines. (20/21)
Vinification : Wild yeasts in barrels.
Ageing : On lees.
Disgorging : 8 December 2025.
Dosage : Extra-brut, 2g/l.
Terroir : 100% Avize.
Soil : Clay-Limestone on Campanian Chalk.
Packaging : Available in bottles.
Serving temperature : Between 10°C and 12°C.
Storage : To be consumed within 10 years.
Notes from Paul Girard, the winemaker:
À Deux Pas is a tribute to the renowned neighbouring village of Avize. This cuvée brings together several parcels from the estate’s vineyards in Avize, including one of its oldest plots, planted in 1953. Vinified in oak barrels and aged with a perpetual reserve kept in large oak vats, the wine beautifully expresses the balance and character of this exceptional terroir. It reveals a complex and expressive Chardonnay, with generous aromatic richness, refined depth and a mouthwatering saline finish.
Champagne Girard-Bonnet
The inception of Champagne Girard-Bonnet is synonymous with the birth of its creator, Paul Girard - son of Philippe Girard and Dominique Bonnet. Paul unites grapes from the Girard estate from Mesnil-sur-Oger and the Bonnet estate from Oger, both highly revered Grand Crus.
Paul, having studied Viticulture and Enology in Avize and also having attained a double masters in Wine Management and Business in Bordeaux, immediately forged his own path with his own domaine upon his graduation.
Domaine Girard-Bonnet comprises 12 hectares mainly in the Côte des Blancs, which had been sustainably farmed without pesticides since the early 2000s. Paul took further steps in organic and biodynamic conversions, and attained Demeter certification in 2023. The soil health in the vineyard forms the basis for the quality of the wine from the domaine. The cellar is endowed with barrels in different sizes, vats, tanks and amphorae, allowing Paul to experiment on different fermentation techniques and yield a different range of expressions on the terroirs.