Selected Pierry Extra Brut NV Emmanuel Brochet

Tasting Note Selected Pierry Extra Brut NV

Aromas of yellow apple and lemon zest emerge, followed by the fresh red berry notes from Meunier and an underlying chalky texture. Fermentation in oak barrels widens the mid-palate without leaving an oaky aftertaste. A dosage of 3 grams per liter keeps the finish dry and slightly firm, while 35% reserve wine provides solid support for the fruit flavors. Disgorged in June 2024, the Selected Pierry Extra Brut is still a bit tight. It will soften with exposure to air.

Grape Varieties

Pinot Meunier makes up the majority of the blend, which is evident in its red fruit aromas, such as cherry, raspberry, and a rounded flavor present from the start, as well as subtle floral notes. In contrast, Chardonnay plays a role in firmly supporting the acidity and citrus-based flavors.

Blend ratio:

• 70% Pinot Meunier
• 30% Chardonnay

Since Meunier ripens earlier than Pinot Noir, Vallée de la Marne growers primarily use this variety.

Cellaring Potential

It is ready to drink now and offers a long-lasting flavor profile characterized by acidity and a dry finish that seems to dry out to the bone. Decanting is not necessary. Serve at 8-10°C in a white wine glass rather than a flute.

About Emmanuel Brochet

Villers-aux-Noeuds sits south of Reims and barely registers in most Champagne books, which makes Emmanuel Brochet's work there easy to miss. He farms one vineyard, the 2.5-hectare Le Mont Benoit, classified Premier Cru, on soil of silt, clay and chalk. Until the lease to négociants expired in 1997, the family's grapes left the village. Brochet took over the plot himself and has been certified organic since 2011. Pinot Meunier covers the largest share, around 40 percent, with Chardonnay about a third and Pinot Noir the rest, and the oldest vines date to 1962. Pressing is done on a vertical press, fermentation happens in used barriques with indigenous yeasts, and nothing is filtered. Dosage stays low enough that every cuvée is Extra Brut. Annual production runs to a few thousand bottles.

Terroir & Climate

Underneath Pierry lies chalk, a remnant of the inland sea that once covered the northern part of France. Chalk drains rainwater fast and release daytime heat at night, helping to maintain a stable rate of grape ripening. Furthermore, Champagne is the coolest region among the French wine-growing areas; it has a continental climate, and there is a real risk of spring frosts. The grapes grown here retain their acidity well. In Selected Pierry Extra Brut, it is precisely this acidity that supports the low dosage.

Winemaking

The first selection takes place during the pressing process. Brochet uses a traditional vertical press at the smallest permitted volume, separating the rest of the juice while retaining only the cuvée, the heart of the wine. Fermentation begins using only indigenous yeasts and takes place in barriques (small oak barrels that add texture rather than oak aroma) that have already been used multiple times. After malolactic fermentation, a small amount of sulfur is added. The wine undergoes no filtration or fining, and dosage stays low enough for Extra Brut.

Food Pairing

The taste is completely dry, and Meunier adds a bit of flesh. Oysters and the dry finish work on each other, creating a balance between saltiness and acidity. Roast chicken with a crispy skin pairs well with the body of Meunier. It also pairs well with veal in a light cream sauce, a young Comté, and canned sardines on toast. Fat needs acidity, and acidity needs something to balance it out.