{"title":"Bouzy Grand Cru Champagne | Premier Pinot Noir Champagne Collection","description":"\u003cp\u003eExplore Bouzy Grand Cru Champagne, one of the most prestigious Pinot Noir-driven villages in the \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eChampagne\u003c\/span\u003e\u003c\/span\u003e. Located in the Montagne de Reims, Bouzy is classified as a Grand Cru village, known for producing some of the most powerful and structured expressions of Champagne.\u003c\/p\u003e","products":[{"product_id":"somm2306-egly13gc-750","title":"Egly-Ouriet, Grand Cru Millésime","description":"\u003cp\u003eFourth-generation vigneron Francis Egly isn’t “arguably” or “one of” the best grower-producers in Champagne; he’s in everyone’s top two or three, end of story. He organically farms to a fanatical degree, harvests at absolute perfect levels of ripeness, barrel vinifies, and ages for a flat-out ridiculous amount of time. Egly stands apart from the competition and with each passing year there is renewed acclaim, higher prices, and tighter allocations. All of it is entirely justifiable: Egly-Ouriet consistently releases some of the greatest wines in the world.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWhen Francis took the reins from his father, Michel, back in 1980, organic farming was hardly fashionable in Champagne. Nevertheless, Egly and a few others—labeled as crazy by other Champenois—continued on with their vineyard-first approaches, which helped spawn a grower revolution. French wine writer Michel Bettane (an encourager of the grower movement in the ’80s, and the main reason Francis started bottling his famous “Les Crayères” bottling) has this to say about Egly Ouriet: “Few producers can equal Francis Egly in skill and experience, and larger houses cannot hope to emulate the cultivation norms.” It’s true, and despite the frenzied push for his wines, Francis refuses to sacrifice quality; his vineyard holdings still remain quite small, and he has stayed true to his natural methodologies. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Bouzy le nom, Ambonnay le renom” (“Bouzy has the name, Ambonnay the fame”) was how Francis Egly answered author Peter Liem’s question about the differences between the Grand Cru villages of Ambonnay and Bouzy. In Ambonnay, Pinot Noir reigns as king because of its ability to produce deep base wines with enough character to shine through in sparkling form. You really taste the Pinot Noir in Egly’s wines because he picks at extreme levels of ripeness, which is typically done after everyone else in Ambonnay has already finished. To Francis, picking ripe, or “late,” is the most important part of the process. He doesn’t consider himself a pioneer or a trendsetter; he just makes the finest quality wine he can—and that starts with perfectly mature, concentrated grapes. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eEgly’s Grand Cru Millésimes come from estate-owned Grand Cru Ambonnay fruit that was planted in the 1970s. Vines are farmed organically and Francis has a plowing regimen that aerates the chalky-clay soils here. His multi-level concrete cellars allow the grapes to be fed into French barrels via gravity and thanks to their cold, temperature-controlled cellars, malolactic is blocked. After fermenting on indigenous yeasts and resting further in barrel, today’s 2013 was transferred into bottle where it evolved for 96 months. The final blend of 70% Pinot Noir and 30% Chardonnay saw no fining or filtration; was disgorged in July of 2021; and was dosed with one gram of sugar.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eTreat this special wine like you would a Grand Cru Burgundy by serving in large stems around 55 degrees, allowing it to open up, and making sure you stretch your bottle out over several hours with your closest friends. Set the others aside for further evolution over the next 10-15 years.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780114362422,"sku":"SOMM2306-EGLY13GC-750","price":595.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/Egly-Ouriet_GrandCruMillesime_MainImage-1800x1800.jpg?v=1693942292"},{"product_id":"somm2103-eglyvp-750","title":"Egly-Ouriet, “Vieillissement Prolongé” Grand Cru","description":"\u003cp\u003eFor those of you keeping count, yes, this marks our third Egly-Ouriet offer of the year, but we’re also expecting it to be our last: Our source has told us not to hold our breath for another drop until 2022! While this is partly due to an extreme uptick in global demand and the persisting nightmare of shipping backlogs, it’s also because Francis Egly marches to the beat of his own drum, releasing wines only when he feels they’re ready. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eToday’s rarefied Grand Cru is based on the soon-to-be-legendary 2012 vintage, with small amounts of 2011 and 2010 blended in, and it matured 87 months in the cellar before Egly decided it was in perfect form. The “VP” stands for Vieillissement Prolongé, basically “prolonged aging,” and those close to Francis may have heard him express that it’s his personal favorite \u003cem\u003ecuvée\u003c\/em\u003e. It’s got it all: premium Grand Cru fruit, Egly’s blending wizardry on full display, extraordinarily long aging, and a tiny two-gram \u003cem\u003edosage\u003c\/em\u003e. This is a powerfully vinous and intelligent Champagne that delivers sweeping strokes of textural richness and perfectly framed, multi-dimensional minerality. Considering that both his “Crayères” bottling and vintage releases are now regularly fetching $200+ (the ’08 we sold last year is now retailing for multiples more and is impossible to find), it’s not just Egly’s favorite cuvée anymore—it’s mine too! As mentioned above, we won’t be seeing more Egly-Ouriet for a while, so make sure you get enough to last. Up to six per person, Complimentary Ground shipping on two. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e[\u003cstrong\u003eNOTE\u003c\/strong\u003e: If this is your first time seeing our Friday night series, welcome! My name is Mark Osburn, writer and sommelier at SommSelect, and you’re likely familiar with the many Champagnes I’ve effused about over the years. My goal with this platform is simple: to offer rare, highly allocated sparkling gems that have to be pried out of an iron grip. These special offers don’t happen every week, but they’ll always be on a Friday night—stay vigilant!] \u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eJust a quick refresher: Francis Egly isn’t “arguably” or “one of” the best grower-producers in Champagne; he’s in everyone’s top two or three, end of story. He organically farms to a fanatical degree, harvests at absolute perfect levels of ripeness, barrel vinifies, and ages for a flat-out ridiculous amount of time. Egly stands apart from the competition and with each passing year there is renewed acclaim, climbing prices, and tighter allocations. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWhen Francis, a fourth-generation \u003cem\u003evigneron\u003c\/em\u003e, took the reins from his father, Michel, back in 1980, organic farming was hardly fashionable in Champagne. Nevertheless, Egly and a few others—labeled as crazy by other Champenois—continued on with their vineyard-first approaches which spawned an impassioned grower revolution. French wine writer Michel Bettane (an encourager of the grower movement in the ’80s, and the main reason Francis started bottling his famous “Les Crayères” bottling) has this to say about Egly Ouriet: “Few producers can equal Francis Egly in skill and experience, and larger houses cannot hope to emulate the cultivation norms.” It’s true, and despite the frenzied push for his wines, Francis refuses to sacrifice quality; his vineyard holdings still remain quite small; he has stayed true to his natural methodologies; and perhaps most impressively, he only releases wine when he is comfortable with its evolution, not when the market demands it (always).\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou really taste the Pinot Noir in Egly’s wines because he picks at extreme levels of ripeness, which is typically done after everyone else in Ambonnay has already finished. To Francis, picking ripe, or “late,” is the most important part of the process. He doesn’t consider himself a pioneer or a trendsetter; he just makes the finest quality wine he can—and that starts with perfectly mature, concentrated grapes. These create richer ‘base’ wines, which he then ferments in aged in oak barrels, lending them even more dimension and profundity. It’s also why Egly can bottle “VP” with a minuscule 70% Pinot Noir and 30% Chardonnay\u003cem\u003e\u003c\/em\u003e of just two grams! \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThis current release is 70% Pinot Noir and 30% Chardonnay from his prized estate holdings in Grand Crus Bouzy, Ambonnay, and Verzenay. The “base vintage” of this cuvée is 2012, with the remainder coming from his 2011 and 2010 reserves. It was bottled without fining or filtration, and was then sent to mature for 87 months on its lees before it was disgorged in late 2020. The result is a Grand Cru Champagne of nearly unparalleled richness, savor, and aromatic complexity. In the glass, it displays a deep yellow core moving to slight silver and copper hues on the rim. The aromatics are jaw-droppingly broad and intense, led by a small army of ripe yellow apple, Bosc pear, toasted hazelnuts, grilled pineapple, creamy brioche, red berries, citrus curd, acacia honey, crushed stones, white mushrooms, lees, oyster shell, and crushed chalk. It’s a full-bodied, endlessly textured, deeply stimulating wine that transcends Champagne and skews more Burgundian, and while it’s roughly a decade old, this is just the beginning—it will develop more complex, nuanced aromas for many years to come so please lay a couple down. As with all “main event” sparklers, enjoy this from an all-purpose stem just under cellar temperature (around 50°F), so its full range of aromas and flavors can be fully appreciated. \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780114591798,"sku":"SOMM2103-EGLYVP-750","price":135.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/a7e536a0a56077ef9d5e0c21b175be8f.jpg?v=1686588609"},{"product_id":"somm2112-egly12mille-750","title":"Egly-Ouriet, Grand Cru Millésime","description":"\u003cp\u003eRemember when Egly-Ouriet released their 2008 Grand Cru Millésime early last year? It received a perfect score, shattered the airwaves, and sold out here, there, and \u003cem\u003eeverywhere\u003c\/em\u003e almost instantly. But before that happened, I predicted a couple of things—that its stock would continue soaring and, in due time, it’d become a unicorn wine.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eToday, those suppositions are becoming truths right in front of our eyes. The wine is virtually untraceable in America, and if you try obtaining it overseas, the new price is high enough to make your jaw permanently slam to the ground. And while that 2008 remains among the finest Champagnes of contemporary times, here comes the superb 2012 vintage hot on its heels. Does it stand up to the perfection of its predecessor? I’ll let Robert Parker’s \u003cem\u003eWine Advocate\u003c\/em\u003e answer that: “Make no mistake, this is one of the wines of the vintage, but like the 2008, it will demand patience. With more age on cork, I wouldn’t be surprised if it began to close in on a three-digit score.” NOTE: Severely limited quantities are available—half of what we had for the 2008s—so purchases must be capped at two bottles per person. Good luck!\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eFourth-generation \u003cem\u003evigneron\u003c\/em\u003e Francis Egly isn’t “arguably” or “one of” the best grower-producers in Champagne; he’s in everyone’s top two or three, end of story. He organically farms to a fanatical degree, harvests at absolute perfect levels of ripeness, barrel vinifies, and ages for a flat-out ridiculous amount of time. Egly stands apart from the competition and with each passing year there is renewed acclaim, higher prices, and tighter allocations. All of it is entirely justifiable: Egly-Ouriet consistently releases some of the greatest wines in the world.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWhen Francis took the reins from his father, Michel, back in 1980, organic farming was hardly fashionable in Champagne. Nevertheless, Egly and a few others—labeled as crazy by other Champenois—continued on with their vineyard-first approaches, which helped spawn a grower revolution. French wine writer Michel Bettane (an encourager of the grower movement in the ’80s, and the main reason Francis started bottling his famous “Les Crayères” bottling) has this to say about Egly Ouriet: “Few producers can equal Francis Egly in skill and experience, and larger houses cannot hope to emulate the cultivation norms.” It’s true, and despite the frenzied push for his wines, Francis refuses to sacrifice quality; his vineyard holdings still remain quite small, and he has stayed true to his natural methodologies. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e“Bouzy le nom, Ambonnay le renom” (“Bouzy has the name, Ambonnay the fame”) was how Francis Egly answered author Peter Liem’s question about the differences between the Grand Cru villages of Ambonnay and Bouzy. In Ambonnay, Pinot Noir reigns as king because of its ability to produce deep base wines with enough character to shine through in sparkling form. You really taste the Pinot Noir in Egly’s wines because he picks at extreme levels of ripeness, which is typically done after everyone else in Ambonnay has already finished. To Francis, picking ripe, or “late,” is the most important part of the process. He doesn’t consider himself a pioneer or a trendsetter; he just makes the finest quality wine he can—and that starts with perfectly mature, concentrated grapes. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eEgly’s Grand Cru Millésimes come from estate-owned Grand Cru Ambonnay fruit that was planted in the 1970s. Vines are farmed organically and Francis has a plowing regimen that aerates the chalky-clay soils here. His multi-level concrete cellars allow the grapes to be fed into French barrels via gravity and thanks to their cold, temperature-controlled cellars, malolactic is blocked. After fermenting on indigenous yeasts and resting further in barrel, today’s 2012 was transferred into bottle where it evolved for 96 months. The final blend of 70% Pinot Noir and 30% Chardonnay saw no fining or filtration; was disgorged in July of 2021; and was dosed with one gram of sugar.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eTreat this special wine like you would a Grand Cru Burgundy by serving in large stems around 55 degrees, allowing it to open up, and making sure you stretch your bottle out over several hours with your closest friends. Set the others aside for further evolution over the next 10-15 years. Cheers.\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40780116787254,"sku":"SOMM2112-EGLY12MILLE-750","price":299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/products\/59cb1595aa9cc5f24324010d1afc3517.jpg?v=1686588605"},{"product_id":"somm2308-ves10petcls-750","title":"Jean Vesselle, Champagne Extra-Brut Millésime “Le Petit Clos”","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThere are roughly two dozen \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eclos\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e (vineyards enclosed by stone walls) in Champagne, which makes them incredibly rare to begin with, but Vesselle’s “Petit Clos” in Grand Cru Bouzy might just be the rarest. The entire clos sits at .08 hectares, so only three barrels of this legendary \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003etête de cuvée\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e can ever be produced. In 2010, every treasured, perfectly ripe Pinot Noir cluster was manually harvested in baskets, walked over to the Vesselle winery, and pressed into three barrels made from local Champenois oak. Once transferred into bottle, this wine was left to mature in their cold, dark cellar for 12 years (!) before disgorgement. We offer this super-rare treat on each release, and each time, it seems we have less and less. If you want a few bottles for your cellar, and every Champagne connoisseur should, you need to act very fast!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAnyone who loves great Champagne, and Pinot Noir, recognizes Bouzy as ground zero for the region’s most profound expressions of the variety, with a star-bright constellation of producers that includes Pierre Paillard, Benoît Lahaye, Camille Savès, André Clouet, and Paul Bara. The Vesselle surname is attached to several different properties within Bouzy, which can get confusing, but Delphine and David Vesselle have distinguished themselves by producing some of the most unique bottlings of all. The family’s 15 hectares of vineyards are planted to 90% Pinot Noir and 10% Chardonnay, a ratio that mirrors Bouzy as a whole. Across the entire Vesselle lineup, Pinot Noir is the star, and the pinnacle of their impressive line up is the 100% Pinot Noir “Cuvée Le Petit Clos.” \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eFor Delphine, “Le Petit Clos” is always only a few steps away, as it’s literally adjacent to their courtyard. After a manual harvest, the grapes are pressed into three barrels—new, once-used, and twice-used—from the forests of Champagne. The resulting wine went into bottle without undergoing malolactic fermentation, then aged on its lees in their cellar for a dozen years. It was disgorged in April of 2023 with a \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003edosage\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e of just under four grams. Every long-aged, exceedingly limited release always epitomizes the sublime power, vinosity, and purity of Bouzy Pinot Noir.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe newest release of “Petit Clos” is a robust, yet perfectly balanced powerhouse thanks to the structured and mineral driven 2010 vintage. Served at a cool 50 degrees and poured into Burgundy bowls, or all-purpose stems, you’ll immediately notice the rich, golden hue and the extremely elegant mousse that results from extra long lees aging. The nose erupts with candied lemon, brioche, wet rock, baked yellow apple, red pear, crème fraîche, vanilla bean, and exotic baking spices that soar on the richly textured, full-bodied palate. Creamy orchard fruits infused with atomized chalk dominate the remarkably fresh finish. Although 13 years old, this is not a bruised, mellow-fruited champagne—there’s enough energy and beautiful poise here to carry it well past 2030. Grab it before it is gone!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":40807548911670,"sku":"SOMM2308-VES10PETCLS-750","price":199.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2010Vesselle_ChampagneExtra-BrutMillesimeLePetitClos_MainImage-1800x1800.jpg?v=1691155251"},{"product_id":"somm2310-clouet05dream-750","title":"André Clouet, Champagne Brut Millésime \"Dream Vintages\"","description":"\u003cstrong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/strong\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAndré Clouet is a first-ballot hall-of-famer at SommSelect. We have been promoting these exquisite, old-school Champagnes for many years, but on this lovely fall Friday evening, we have a very special treat that we’ve never offered before. Almost two decades ago, Jean-François Clouet decided to start holding back his favorite vintages and then re-releasing them after long lees aging, with special labels, as the “Dream Vintages.” These textural, multi-layered wines are meant to be gastronomic, or, in other words, served with the finest meals. And the first vintage that Jean-François chose? The 2005 we have in very limited amounts today. With a rich, golden hue, mouth-coating texture, and a velvety mousse, this is a delicacy you don't want to miss. But you need to act fast before they disappear!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Clouet family first found the spotlight after becoming the official printers for the Royal Court at Versailles in the mid-18th century (hence the beauty of their wine labels). Their estate in Bouzy, which current owner Jean-François Clouet still calls home, dates back even further! Beneath this historic site lies their labyrinthine chalk cellar, which still contains partial false walls that hid precious bottles during the Nazi invasion in World War II. With all this historic grandeur surrounding him, Jean-François draws from tradition and time-honored techniques while respectively embracing modern technology into the mix. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTheir vineyard holdings, all Grand Cru, are spread across just eight hectares in Bouzy and its similarly Pinot Noir focused neighbor, Ambonnay. As such, the vast majority of their cuvées are either dominantly, or entirely Pinot. However, they do have small holdings of Chardonnay, planted to the most chalky heavy parcels, and usually they use this fruit to add touches of saline minerality to their wines. But in 2005 Jean-François was really impressed with the quality of the Chardonnay, and so he set most of it aside and that is what eventually became the very first release of his “Dream Vintages.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWith extended lees aging, and now a good chunk of time aging in the bottle as well, the 2005 “Dream Vintage” pours a beautiful, honey gold hue, with a very soft yet persistent mousse. Serve it cool, but not right out of the ice box cold, in all-purpose or Burgundy stems and prepare to sit with this wine for an evening of Champagne bliss. A bevy of aromas and flavors will unfold: green and yellow apple, hazelnut, fresh cut pineapple, lemon curd, brioche, baking spices, cocoa powder, and salty minerals. The rich, opulent texture is balanced perfectly by an elegant, bright acidity. The pairing possibilities seem almost endless, but the best bet is to think of this as a top-tier Meursault or Puligny-Montrachet, with bubbles, and go from there. As we careen into the holidays, you’ll want some Champagne ringers on hand for when you need to really impress, and if you want to do that with spending close to four figures, then the Clouet 2005 is the perfect answer. Did I mention it is extremely limited? We have just a handful of cases, so don’t wait to pounce!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":41047051436086,"sku":"SOMM2310-CLOUET05DREAM-750","price":99.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2005AndreClouet_ChampagneBrutMillesimeDreamVintages_MainImage-1800x1800.jpg?v=1697118387"},{"product_id":"somm2311-clouet04dream-750","title":"André Clouet, Champagne Brut Millisime \"Dream Vintages\"","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eAs the piece de la resistance to our Black Friday André Clouet party we have a very limited double bonus offer of his exquisite 2004 “Dream Vintages.” Almost two decades ago, Jean-François Clouet decided to start holding back his favorite vintages and then re-releasing them after long lees aging, with special labels, as the “Dream Vintages.” These textural, multi-layered wines are meant to be gastronomic, or, in other words, served with the finest meals. Astute readers will recall that we offered the \u003c\/span\u003e\u003ca href=\"https:\/\/sommselect.com\/products\/somm2310-clouet05dream-750?_pos=1\u0026amp;_psq=dream-vin\u0026amp;_ss=e\u0026amp;_v=1.0\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/sommselect.com\/products\/somm2310-clouet05dream-750?_pos=1\u0026amp;_psq=dream-vin\u0026amp;_ss=e\u0026amp;_v=1.0\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e2005\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e vintage a while back, and it sold out in a snap of the fingers. Well, the 2004 is actually a much better vintage, especially for a Blanc de Blancs, and it’s even more limited. With a rich, golden hue, mouth-coating texture, and a velvety mousse, this is a delicacy you don't want to miss. But you need to act fast before they disappear!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe Clouet family first found the spotlight after becoming the official printers for the Royal Court at Versailles in the mid-18th century (hence the beauty of their wine labels). Their estate in Bouzy, which current owner Jean-François Clouet still calls home, dates back even further! Beneath this historic site lies their labyrinthine chalk cellar, which still contains partial false walls that hid precious bottles during the Nazi invasion in World War II. With all this historic grandeur surrounding him, Jean-François draws from tradition and time-honored techniques while respectively embracing modern technology into the mix. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eTheir vineyard holdings, all Grand Cru, are spread across just eight hectares in Bouzy and its similarly Pinot Noir focused neighbor, Ambonnay. As such, the vast majority of their cuvées are either dominantly, or entirely Pinot. However, they do have small holdings of Chardonnay, planted to the most chalky heavy parcels, and usually they use this fruit to add touches of saline minerality to their wines. But in 2004 Jean-François was really impressed with the quality of the Chardonnay, and so he set most of it aside and that is what eventually became the oldest release of his “Dream Vintages.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eWith extended lees aging, and now a good chunk of time aging in the bottle as well, the 2004 “Dream Vintage” pours a beautiful, honey gold hue, with a very soft yet persistent mousse. Serve it cool, but not right out of the ice box cold, in all-purpose or Burgundy stems and prepare to sit with this wine for an evening of Champagne bliss. A bevy of aromas and flavors will unfold: green and yellow apple, hazelnut, fresh cut pineapple, lemon curd, brioche, baking spices, cocoa powder, and salty minerals. The rich, opulent texture is balanced perfectly by an elegant, bright acidity. The pairing possibilities seem almost endless, but the best bet is to think of this as a top-tier Meursault or Puligny-Montrachet, with bubbles, and go from there. WIth the holidays fully upon us, you’ll want some Champagne ringers on hand for when you need to really impress, and if you want to do that with spending close to four figures, then the Clouet 2004 is the perfect answer. Did I mention it is extremely limited? We have just a handful of cases, so don’t wait to pounce!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":41306952925238,"sku":"SOMM2311-CLOUET04DREAM-750","price":145.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2004AndreClouet_ChampagneBrutMillisimeDreamVintages_MainImage-1800x1800.jpg?v=1699374976"},{"product_id":"somm2407-bara16spclub-750","title":"2016 Paul Bara, Champagne Brut Grand Cru \"Special Club\"","description":"\u003cp\u003e \u003cspan\u003eTonight’s Friday bonus is, quite simply, a double whammy of prestige and pedigree. First, we get to feature the iconic Grower-Producer (aka \u003c\/span\u003e\u003cspan\u003eRécoltant-Manipulant) \u003c\/span\u003e\u003cspan\u003ePaul Bara, who was the village historian of Bouzy and widely considered among the village’s very best producers. And this isn’t any old village of course, Bouzy is the king of the Pinot Noir dominant Grand Crus that make up the Montagne de Reims. The second jolt of Champagne power comes in the form of two words: Special Club. That’s right, not only are we offering the top producer in one of the most prestigious Grand Crus–this is their super limited, made only in the most exceptional vintages, ode to the apogée of depth, complexity and richness that Bouzy Champagne can achieve. Not surprisingly we have just a very few cases of this rare gem. Don’t miss it!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen a young Paul Bara returned home after serving in WWII, he found that his family’s small estate in Bouzy had been ransacked and all but destroyed, so he got to work. In the following decades he not only restored the estate, but also expanded it, and along the way he established loyal clients in France and around the world, including the young California importer\/retailer Kermit Lynch. Indeed, Paul Bara was one of the very first Growers to export his Champagne to the United States–a market that was entirely dominated by the big brand, house labels. This pioneering spirit was what inspired him to sell wines under his own name in the 1950s, something that the 200 year old estate had never done before. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you are fortunate enough to visit today you’ll find his daughter, Chantale, still at the helm of a beautifully appointed, modern facility with an expanded cellar that is dug deep into the chalky limestone. The estate now has 11 hectares of vines in Bouzy, still very small but this allows them to produce a nice range of wines that highlight the exceptional terroir of this Grand Cru. It’s also small enough to allow the Bara family and their team to farm everything by hand, with certified sustainability and many organic practices, and they are also able to harvest all of that pristine fruit by hand.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWinemaking is both traditional and clean, with modern equipment interspersed throughout the cellar. They use both an old fashioned wood press, and a modern “plate press,” and the juice is fermented and aged in temperature controlled tanks. The real magic happens after the wine is bottled and prepared for a long, slow second fermentation in the deep, cold cellars that are carved out of the limestone at almost 40 feet below ground. This allows for the slow aging that is necessary for that impeccable balance of elegance and power that Bara is famous for. Today’s “Special Club,” from the excellent 2016 vintage, was aged for at least 60 months before disgorgement, and has now seen an additional couple years of bottle age.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChantale Bara was president of the “Club Trésors de Champagne,” which is the small group of growers who produce bottles known as “Special Club,” for four years, so she knows a thing or two about what it takes to make these rare bottles so, well, special. The 2016 shows immediately that classic Bouzy combination of ripe, red fruited Pinot Noir with layers of spice and savory earth. This blend also contains 30% Chardonnay (a rarity in Bouzy) that adds excellent cut and a long, chalky, mineral finish. Serve this blockbuster bottle of very fine bubbles cool, not cold, in an all-purpose or Burgundy stem (no flutes here please) and you’ll enjoy classy and classic aromas of crushed raspberries, white cherries, red currant, plum skin, hazelnut, lavender, lemon curd, white pepper, and a hint of dried mushrooms. It’s built for food for sure, and can stand up to heartier dishes of poultry and game, though is excellent with shellfish such as lobster and scallops as well. Though it’s ready to fully impress right now, I am quite certain that those with the patience to put down a few bottles for another five plus years will be handsomely rewarded!\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42824171028534,"sku":"SOMM2407-BARA16SPCLUB-750","price":139.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2016PaulBara_ChampagneBrutGrandCruSpecialClub_MainImage-1800x1800.jpg?v=1719580138"},{"product_id":"somm2409-as13grncru-750","title":"2013 Alexandra Sainz, Champagne Brut Grand Cru Bouzy","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSometimes, most times actually, we look far and wide to find the best discoveries that offer unparalleled quality and value. But every once in a while a perfect wine finds us, almost falls onto our tasting table so to speak, and that is pretty much how I discovered the Champagne of Alexandra Sainz. The backstory of Alexandra and her family winery is full of surprises (the name “Clouet” factors in big time here!), but first let’s focus on today’s feature because it’s a true gem: Vintage dated, decade plus year old, Grand Cru Bouzy fruit, and extremely long lees aging, all for a crazy good price. Many Grower-Producers in Champagne are now charging similar prices for their entry level, non-vintage wines, so to have a wine of this pedigree, from a tiny family estate, offering the much value is downright shocking. And the fact that Alexandra herself came to us, instead of us hunting her wines down (like we should have), truly blows my mind–and it will blow your mind too, if you act fast, only 200 cases were made and we have the last few!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLong time readers of our daily offers should be quite familiar with Bouzy. This Grand Cru village in the heart of the Montagne des Reims region of Champagne is widely considered to be the premier spot for red wine grapes: Mesnil is the Chardonnay queen, and Bouzy is the prince of Pinot. It is this famous village that Alexandra Sainz hails from, and her ancestors have been farming grapes here for almost 300 years (just wait, the Clouet connection is coming!). As with many growers in the region, and Champagne generally, they made their living selling the fruit to the large negociants and more recently the bigger, Grande Marque houses (the ones whose famous labels are at every big liquor store and retail wine chains), and bottling only small amounts of their own wine for local consumption. But in 2021 Alexandra and her brother, Jean-François, decided it was time to launch their own label and begin to sell “Alexandra Sainz” Champagne to the commercial market. They had been fine-tuning the art of winemaking in the old family cellars for years, and they had a nice stock of wine ready to sell–including the soaring, vintage masterpiece that I have for you today.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlexandra and Jean-François are both classically trained and educated viticulturists, but a twist of fate led to J-F becoming the lead winemaker and Alexandra the “global” ambassador. That twist was that she met, and eventually married an American, and they both now live with their children in the East Bay area of Northern California. That just happens to be an hour or so away from our office, which is how Alexandra was able to cold call one day with a simple proposition: “Would you like to taste my Champagne?” Now here’s the real kicker, Alexandra’s brother’s full name is Jean-François Clouet–yes, \u003c\/span\u003e\u003cspan\u003ethat\u003c\/span\u003e\u003cspan\u003e Clouet, the man responsible for crafting our all-time-favorite value Champagne. Now that you’re up to date, allow us to pose our own question: Have you fallen for André Clouet’s “Dream Vintages” over the years? If the answer is yes, then Alexandra Sainz’s longer-aged, more-complex, minimally produced “Millisime” will send you over the moon.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile one can certainly draw several parallels to André Clouet’s Bouzy champagnes, there’s no arguing that Alexandra Sainz’ 2013 “Millesime” contains an extra dimension of depth and texture given the (1) small blending role of Grand Cru Chardonnay and (2) and astounding 10 years of sur lie aging! The wine spills into a flared tulip stem with a resplendent straw-yellow core that moves out to coppery silver hues and quickly returns rich aromas of red and yellow apple, white peach, red plum, creamy hazelnut, brioche, honeysuckle, fruitcake, crushed chalk, and exotic spices. The palate is wonderfully lush and precise, unafraid to flaunt the broad, intoxicating flavors of Grand Cru Bouzy with substantial lees aging. This is high-quality, luxurious champagne, and we’re thrilled to be introducing it into America. Quantities are limited, enjoy while it lasts.\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":42998345891894,"sku":"SOMM2409-AS13GRNCRU-750","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2013AlandraSainz_ChampagneBrutGrandCruBouzy_MainImage-1800x1800.jpg?v=1724448833"},{"product_id":"2011-champagne-jean-vesselle-le-petit-clos-grand-crusomm2409-jvsl11pcloschmp-750","title":"2011 Champagne Jean Vesselle, “Le Petit Clos” Grand Cru Bouzy","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJean Vesselle’s 2011 “Le Petit Clos” is a breathtaking expression of one of Champagne’s rarest and most treasured vineyards: a tiny .08-hectare Clos nestled in the heart of Bouzy, a premier Pinot Noir terroir in the Montagne de Reims. Only 750 bottles of this Blanc de Noirs masterpiece were produced, with less than a quarter reaching the United States, making it one of the world’s most exclusive “clos” bottlings. The vines range from 15 to 30 years old, and each cluster was meticulously hand-harvested in 2011, then pressed into three Champenois oak barrels sourced from Champagne forests—new, once-used, and twice-used—to bring harmonized complexity with restrained oak influence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFollowing vinification without malolactic fermentation, the wine was aged on its lees in the family’s cellar for twelve years before disgorgement in 2023. This long aging period enriches the wine’s texture, imbuing it with profound minerality, vibrant freshness, and a seamless integration of Pinot Noir fruit power. The dosage is kept below four grams per liter, preserving the wine’s extra brut purity and emphasizing its crystalline acidity and vitality. The 2011 vintage is marked by a fine golden hue and delicate perlage, with a complex aromatic profile featuring dried fruits, candied citrus, brioche, smoky nuances, and subtle roasted almond notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy You’ll Love It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eBouzy is the renowned epicenter for profound and powerful Pinot Noir in Champagne and home to iconic producers including Pierre Paillard and Benoît Lahaye.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThe Vesselle family shines with its ownership of multiple estates in the village and Delphine and David Vesselle uphold nearly three centuries of winemaking tradition.The 2011 “Le Petit Clos” epitomizes this craftsmanship, showcasing terroir-driven richness and the purity of Pinot Noir with every sip.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eThis wine perfectly balances the muscularity and aromatic intensity of Bouzy’s soils with finesse and elegance. Full-bodied, rich and vivacious palate, featuring eruptive layers of candied lemon peel, baked apple, red pear, nougat, crème fraîche, exotic spices, and a meaty textural depth. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow To Serve It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe cool between 50 and 55 degrees in Burgundy Stems. A quick decant is optional\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eEnjoy immensely now or cellar confidently for up to 10 years\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eServe with butter poached lobster, smoked salmon or perfectly roasted chicken\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43011921313846,"sku":"SOMM2409-JVSL11PCLOSCHMP-750","price":190.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2011ChampagneJeanVesselle_LePetitClos_GrandCruBouzy_MainImage-1800x1800.jpg?v=1756835454"},{"product_id":"2016-andr-clouet-champagne-brut-grand-cru-dream-vintagesomm2411-clt16dream-750","title":"2016 André Clouet, Champagne Brut Grand Cru \"Dream Vintage\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOur Friday of Clouet event is wrapping up with a very special, and limited, treat: Almost two decades ago, Jean-François Clouet decided to start holding back his favorite vintages and then re-releasing them after long lees aging, with special labels, as the “Dream Vintages.” These textural, multi-layered wines are meant to be gastronomic, or, in other words, served with the finest meals. Unlike the rest of Jean-François’ wines which are primarily Pinot Noir (makes sense, as Bouzy is Pinot country) these special vintage releases are almost entirely built around Chardonnay. With a rich, golden hue, mouth-coating texture, and a velvety mousse, this is a delicacy you don't want to miss. But you need to act fast before they disappear!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Clouet family first found the spotlight after becoming the official printers for the Royal Court at Versailles in the mid-18th century (hence the beauty of their wine labels). Their estate in Bouzy, which current owner Jean-François Clouet still calls home, dates back even further! Beneath this historic site lies their labyrinthine chalk cellar, which still contains partial false walls that hid precious bottles during the Nazi invasion in World War II. With all this historic grandeur surrounding him, Jean-François draws from tradition and time-honored techniques while respectively embracing modern technology into the mix. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTheir vineyard holdings, all Grand Cru, are spread across just eight hectares in Bouzy and its similarly Pinot Noir focused neighbor, Ambonnay. As such, the vast majority of their cuvées are either dominantly, or entirely Pinot. However, they do have small holdings of Chardonnay, planted to the most chalky heavy parcels, and usually they use this fruit to add touches of saline minerality to their wines. But in 2005 Jean-François was really impressed with the quality of the Chardonnay, and so he set most of it aside and that is what eventually became the very first release of his “Dream Vintages.” That tradition has continued, and now whenever he has exceptional Chardonnay to work with he will set that aside to produce another limited edition “Dream Vintage,” which is exactly what he did in 2016.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith extended lees aging, and now a good chunk of time aging in the bottle as well, the 2016 “Dream Vintage” pours a beautiful, honey gold hue, with a very soft yet persistent mousse. Serve it cool, but not right out of the ice box cold, in all-purpose or Burgundy stems and prepare to sit with this wine for an evening of Champagne bliss. A bevy of aromas and flavors will unfold: green and yellow apple, hazelnut, fresh cut pineapple, lemon curd, brioche, baking spices, cocoa powder, and salty minerals. The rich, opulent texture is balanced perfectly by an elegant, bright acidity. The pairing possibilities seem almost endless, but the best bet is to think of this as a top-tier Meursault or Puligny-Montrachet, with bubbles, and go from there. The holidays are in full swing, so you’ll want some Champagne ringers on hand for when you need to really impress, and if you want to do that with spending close to four figures, then the Clouet 2016 is the perfect answer. Did I mention it is extremely limited? We have just a handful of cases, so don’t wait to pounce!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43250226397238,"sku":"SOMM2411-CLT16DREAM-750","price":79.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2016AndreClouet_ChampagneBrutGrandCruDreamVintage_MainImage-1800x1800.jpg?v=1732054096"},{"product_id":"2012-jean-vesselle-champagne-brut-grand-cru-mill-sime-prestigesomm2412-vsl12prtg-750","title":"2012 Jean Vesselle, Champagne Brut Grand Cru Millésime \"Prestige\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLike gold dust, today’s offer is scarce, highly valuable, and one of a kind. Driven by Grand Cru Pinot Noir from legendary Bouzy, this luxurious, infinitely layered Vintage Champagne is fit for the decadent meal of a king. In other words, this is no apéritif, but a powerful gastronomic Champagne that shines brightest during a special dinner as opposed to before it. This Grand Cru rarity may already be a decade old, but I assure you it’ll easily keep for another. Of course, you might already know this, because Jean Vesselle’s soaring “Prestige” is one of our best selling vintage Champagnes, period. But, we’ve never offered a vintage with as much glowing critical praise and widespread acclaim as today’s 2012. This is truly legendary wine, and given the company it keeps with other blue-chip bubbles, the price remains extremely reasonable. Grab some quick so you can have it for the end of the year!\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAnyone who loves great Champagne, and Pinot Noir, recognizes Bouzy as ground zero for the region’s most profound expressions of the variety: the village’s star-bright constellation of producers includes Pierre Paillard, Benoît Lahaye, Camille Savès, André Clouet, Paul Bara, and of course, Jean Vesselle. The Vesselle surname is attached to several different properties within Bouzy, which can get confusing, but Delphine and David Vesselle have distinguished themselves by producing some of the most distinct bottlings of all. The family’s 15 hectares of vineyards are planted to 90% Pinot Noir and 10% Chardonnay, a ratio that mirrors Bouzy as a whole. Across the entire Vesselle lineup, Pinot Noir is the luminous star. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThat said, today’s 2012 “Prestige” does contain 30% Chardonnay, which is also sourced from their Grand Cru holdings in Bouzy, and it adds a lovely core of chalky, saline minerality to the red-fruited power of the Pinot Noir. The Vesselles have a certification in sustainable farming and, as is law in Champagne, their grapes are harvested by hand. In the cellar, the juice ferments spontaneously in stainless steel tanks. This specific batch was transferred into bottle in the Spring of 2012, where it then matured without being disturbed for over a decade before disgorgement and a four-gram \u003c\/span\u003e\u003cspan\u003edosage\u003c\/span\u003e\u003cspan\u003e finally occurred earlier this year. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe patience employed by Champagne Jean Vesselle is definitely a virtue: there are layers upon layers of complexity in their 2012 “Prestige.” In the glass, it pours a lustrous straw-gold with coppery highlights and ultra-fine, indefatigable beads of carbonation. The aromas are deep and unfolding: ripe apricot, honey-baked apples, Meyer lemon curd, brioche, roasted Mirabelle plum, baking spices, blanched almonds, dried mushroom, crushed rock, forest floor. As usual, it’s a Grand Cru Champagne with substantial body, impact, and length—and it’s just getting started. I expect it will still be going strong in 10-15 years, even more. As I so often say, don’t drink this from flutes at cocktail hour. Instead, pour it into all-purpose stems and let the temperature come up to ~50 degrees to really unleash its considerable complexities. Pair with a decadent holiday dish like the recipe for lobster pasta below.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43259750481974,"sku":"SOMM2412-VSL12PRTG-750","price":109.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2012JeanVesselle_ChampagneBrutGrandCruMillesimePrestige_MainImage-1800x1800_5282e6a3-8d53-454c-9118-06c68a0de792.jpg?v=1732302548"},{"product_id":"2022-karanika-m-thode-traditionnelle-extra-brut-cuv-e-sp-cialesomm2503-krk22xbrt-750","title":"2022 Karanika, Méthode Traditionnelle Extra Brut \"Cuvée Spéciale\"","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt’s pretty obvious that we have a love affair, perhaps obsession, with Greek wine.  Crisp, coastal whites and earthy, savory, complex mountain reds are now in regular rotation. But sparkling wine? Only one producer has really blown our minds: Karanika. I’ve tasted these elegant bottles next to real-deal, grower Champagne several times now, and Karanika always holds its own. Of course, the Greeks already know this: If you go to any top-tier restaurant there, the only sparkling wine on the list is often Karanika. So we’re beyond thrilled to introduce you to this luxurious, revelatory, effervescent experience. Check it out!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDomaine Karanika was founded in 2006 by Dutch couple Laurens Hartman and Annette van Kampen, in the Northern Macedonia region of Amyntaio. Laurens’ mother’s side of the family is Greek Vlach, aka Aromanian, and that is where the name Karanika comes from. Laurens was actually trained as a \u003c\/span\u003e\u003cspan\u003evigneron\u003c\/span\u003e\u003cspan\u003e in Champagne, which is why French methods and language permeate their passion project. But Laurens and Annette were both highly successful professionals in the publishing industry when they decided to leave it all behind and to a cold, desolate, yet ruggedly beautiful corner of Greece. Why Amyntaio, also known as Amyndeo? Because you need a crisp, cool, continental climate to produce high-acid grapes for sparkling wine. Also, this region has a high percentage of limestone in the soils, another Champagne-esque feature. But finally, it was Laurens’ belief that Greece's most noble red grape variety, Xinomavro, grown in this unique terroir could produce world-class wines. Turns out he was right!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith a long, relatively cool growing season, Xinomavro has the ability to produce fruit that is perfectly ripe yet still bursting with bright acidity. The “Cuvée Spéciale” is 90% Xinomavro, and then Laurens adds 10% Assyrtiko for its saline, mineral component. Though not native to this part of Greece, it nevertheless thrives in the cool, high-elevation vineyards. Farming is the centerpiece of the estate. They have been fully organic since the beginning, and are now practicing biodynamics throughout the property. Nature is the determining factor in their process, moving wine via gravity and following the lunar calendar when bottling and disgorging. They set themselves an extremely high bar for quality, and somehow they’ve managed to surpass it in a surprisingly short amount of time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter spontaneous fermentation in steel tanks, and aging for several months in those tanks, the “Cuvée Spéciale” is bottled and then spends 12-18 months in tirage on the fine lees before disgorgement. The result is a finely etched, well-structured sparkler that is loaded with red berries and boasts a luxurious, graceful texture. The easy comparison is to a top Grower Champagne from Bouzy or Ambonnay, but Karanika maintains its own delicious personality. Serve it at around 45 to 48 degrees, no colder, in an all-purpose stem and you’ll see what caused our team’s eyes to open wide: Crisp apples, wild raspberries, white cherries, honeysuckle, lemon curd, orange zest, and saline earth are all layered in this shimmering, rose-gold colored wine. Serve with the same dishes as you would any high quality Blanc de Noirs, or go traditional with Greek style grilled calamari. Even by itself we know you will be impressed, and then you’ll wish you had a second bottle!\u003c\/span\u003e\u003c\/p\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":43515953545270,"sku":"SOMM2503-KRK22XBRT-750","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2022Karanika_MethodeTraditionnelleExtraBrutCuveeSpeciale_vMainImage-1800x1800.jpg?v=1740691220"},{"product_id":"2013-alexandra-sainz-champagne-brut-grand-cru-bouzy-copy","title":"2014 Alexandra Sainz, Champagne Brut Grand Cru Bouzy","description":"\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eChampagne Alexandra Sainz family roots run deep, tracing its viticultural heritage back to 1741 in the Grand Cru village of Bouzy, in the heart of Champagne, France. Alexandra Sainz, the current winemaker, is a ninth-generation winegrower who inherited a profound legacy of grape growing from her parents and grandparents. She graduated from the Ecole Viticole de Champagne in Avize with a diploma in viticulture and oenology, equipped to carry forward her family’s tradition with both passion and modern expertise.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eThe family's commitment to viticulture has endured through historical hardships including phylloxera, wars, and changing economic conditions, yet their residence and vineyards remain remarkably preserved. Alexandra officially launched her own brand in 2021, focusing on wines primarily from Pinot Noir and Chardonnay from the family’s meticulously maintained Grand Cru vineyards in Bouzy.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eIntegral to the story is the Clouet family connection; Jean-François Clouet, Alexandra’s brother, plays an active role in the family’s winemaking and viticultural efforts. The Sainz and Clouet families together represent a shared legacy and expertise, contributing to the rich tradition of artisanal Champagne production in Bouzy. The winemaking process embraces both tradition and innovation, with state-of-the-art fermentation and extended lees aging (minimum four years) in cool chalk cellars to enhance the wine’s aromatic complexity and fine mousse. The Champagne Alexandra Sainz shows a beautiful velvety golden hue with subtle violet highlights, embodying the elegance and spice evocative of its Pinot Noir roots and Bouzy terroir.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eWhy you’ll love it:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eIt is a quintessential Bouzy Grand Cru Champagne, renowned for its rich Pinot Noir character balanced by delicate Chardonnay nuances.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eAromatic layers of white flowers, dried fruits, mild spices, toasted brioche, figs, and hazelnuts. Complex, rich and zippy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eMade by a family with over 270 years of grape-growing tradition, ensuring authentic terroir expression and meticulous craftsmanship.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eHow to serve it:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eChill the bottle to 45-48°F to enjoy the crispness and nuanced aromatics fully.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eServe in a tulip-shaped flute or white wine glass to concentrate the bubbles and enhance the bouquet.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003ePair with refined dishes such as seafood, shellfish, white meats, or creamy cheeses to complement its delicate balance of acidity and richness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44258798370870,"sku":"SOMM2511-ASNZ14CHMPGC-750","price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2014AlexandraSainz_ChampagneBrutGrandCruBouzy.png?v=1761580447"},{"product_id":"2015-champagne-jean-vesselle-b3-grand-crusomm2603-jve15cha-750","title":"2015 Champagne Jean Vesselle, “B3” Grand Cru","description":"\u003cdiv class=\"mx-auto flex flex-col pointer-events-auto max-w-threadContentWidth gap-md md:gap-lg\"\u003e\n\u003cdiv class=\"flex flex-col\"\u003e\n\u003cdiv class=\"mt-md md:mt-lg\"\u003e\n\u003cdiv class=\"flex flex-col gap-md md:gap-lg w-full\"\u003e\n\u003cdiv data-state=\"active\" data-orientation=\"horizontal\" role=\"tabpanel\" aria-labelledby=\"radix-:r1e:-trigger-default\" id=\"radix-:r1e:-content-default\" class=\"focus:outline-none\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex flex-col gap-y-md md:gap-y-lg\"\u003e\n\u003cdiv class=\"gap-y-lg flex flex-col\"\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"relative font-sans text-base text-foreground selection:bg-super\/50 selection:text-foreground dark:selection:bg-super\/10 dark:selection:text-super\"\u003e\n\u003cdiv class=\"min-w-0 break-words [word-break:break-word]\"\u003e\n\u003cdiv dir=\"auto\" id=\"markdown-content-160\" class=\"gap-y-md after:clear-both after:block after:content-['']\"\u003e\n\u003cdiv class=\"has-inline-images my-2 first:mt-0 [\u0026amp;:has([data-inline-type=image])+\u0026amp;:has([data-inline-type=image])_[data-inline-type=image]]:hidden [\u0026amp;:has(table)_[data-inline-type=image]]:hidden\"\u003e\n\u003cdiv class=\"prose dark:prose-invert inline leading-relaxed break-words min-w-0 [word-break:break-word] prose-strong:font-bold [\u0026amp;_\u0026gt;*:first-child]:mt-0 [\u0026amp;_\u0026gt;*:last-child]:mb-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eIn the heart of Bouzy, one of Champagne's elite Grand Cru villages where Pinot Noir reigns supreme, Jean Vesselle crafts the extraordinary “B3” (Blanc de Blancs de Bouzy)—a 100% Chardonnay rarity born from just ~1 hectare of meticulously farmed vines. With fewer than 90 cases (1,000 bottles total) produced for the world, this Brut Nature reflects the estate's organic-leaning practices: hand-harvested grapes fermented on native yeasts in used oak, followed by six years of lees aging in subterranean chalk cellars before disgorgement without dosage, leaving ~2.5g\/L natural residual sugar.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eThe Vesselle family, rooted in Bouzy's storied terroir, pours tireless vineyard devotion into every cuvée, making “B3” a testament to subtle power from a Pinot-dominated village. Released after extended aging (likely late 2019–early 2020 disgorgement), this 2015 vintage leans bold and muscular among Blanc de Blancs, offering chiseled minerality, expansive breadth, and a supple mouthfeel that rewards cellaring through 2030.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003e\u003cstrong\u003eWhy You'll Love it:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eSublime breadth and subtle power. Layered aromas of sliced pear, yellow apple, crushed white rock, salt-preserved lemon, dried white flowers, honeysuckle, oyster shell, and faint nuttiness explode into a textured palate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eSupreme minerality and soaring acidity. Effortlessly cuts through rich foods while delivering age-worthy structure from Bouzy's rare Chardonnay sites.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eCult rarity at cellar value: under 90 cases worldwide means unmatched bragging rights for savvy collectors.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eZero dosage Brilliance: ~2.5g\/L natural RS balances the chalk-driven tension without heaviness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Serve It:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"marker:text-quiet list-disc\"\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eServe at 50–55°F in a larger, wide-bowled stemware to highlight its muscular side—avoid flute-style narrowing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"py-0 my-0 prose-p:pt-0 prose-p:mb-2 prose-p:my-0 [\u0026amp;\u0026gt;p]:pt-0 [\u0026amp;\u0026gt;p]:mb-2 [\u0026amp;\u0026gt;p]:my-0\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:pb-2\"\u003eOptional gentle decant. Ideal now through next 5 years, pairing with roast chicken, pork loin, or soft French cheeses..\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"flex items-center justify-between\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SommSelect","offers":[{"title":"Default Title","offer_id":44937103048758,"sku":"SOMM2603-JVE15CHA-750","price":119.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/files\/2015ChampagneJeanVesselle_B3_GrandCru_1.png?v=1772819790"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/3628\/8822\/collections\/Grand_Cru_Bouzy.jpg?v=1778017086","url":"https:\/\/sommselect.com\/collections\/bouzy-grand-cru-champagne-premier-pinot-noir-champagne-collection.oembed","provider":"SommSelect","version":"1.0","type":"link"}