Girard-Bonnet
Champagne Girard-Bonnet "Caferlane" Oger Grand Cru 2020
Champagne Girard-Bonnet "Caferlane" Oger Grand Cru 2020
Aromatically rich and concentrated, with vibrant intensity, chalky precision and a distinctive saline finish
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Grape variety : 100% Chardonnay Grand Cru.
Plot: Massal Selection planted in 1989 Oger.
Exposure : East.
Vintage: 2020.
Terroir : Exposed chalk.
Soil : Clay-Limestone on Campanian Chalk.
Vinification : Wild yeasts in barrel & stainless steel barrel.
Ageing : 11 months in barrels & 51 months in bottles.
Disgorging : 6 November 2025.
Dosage : Extra-brut, 2g/l.
Packaging : Available in bottles.
Serving temperature : Between 10°C and 12°C.
Storage : To be consumed within 15 years.
Notes from Paul Girard, the winemaker:
Caferlane is part of our single-vineyard range, created to showcase the distinctive terroirs of our estate. It reflects the historic sector of Oger, where the vines grow in just 25 cm of soil over exposed chalk. These shallow, challenging soils naturally limit the vines’ vigour, concentrating the character and aromatic intensity of the grapes. The resulting wine combines richness and precision, underpinned by the distinctive salinity that defines our chalk-driven terroirs.
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.