Champagne Sourdet-Diot is a family-owned grower estate in La Caure, a quiet village in the southern extension of the Vallée de la Marne. The family farms its own vineyards under sustainable HVE certification and works plot by plot, a very different model from the large houses that source fruit from across the region. Their parcels sit on clay-limestone and chalky marl, soils that give Champagne both generous fruit and a firm mineral edge, and the estate's cuvées are built to show that balance.

"Cuvée Prestige" is the top multi-vintage blend in the Sourdet-Diot range: 45% Chardonnay, 35% Meunier, and 20% Pinot Noir. Leaning on Chardonnay brings extra finesse and lift, while the two Pinots add depth and roundness. The base wine is fermented and aged in temperature-controlled stainless steel to keep its fruit and chalky tension intact, goes through full malolactic fermentation, and is then blended with a generous share of aged reserve wines. It spends three to four years on its lees in the estate's cellars before receiving a balanced Brut dosage. The result is a Champagne with real vinous weight that still feels poised and elegant.

Why You'll Love It

• A refined grower Champagne where a Chardonnay-led blend brings finesse, with Meunier and Pinot Noir adding depth.
• The nose shows baked yellow apple, white peach, and lemon curd, with toasted brioche, roasted nuts, and dried flowers from long lees aging.
• A fine, creamy mousse carries the fruit across the palate, framed by bright acidity.
• Stainless steel vinification keeps the finish crisp, clean, and mineral.
• Rich enough to anchor a dinner party, yet fresh enough to open on its own as an aperitif.

How To Serve It

• Serve chilled between 46°F and 50°F.
• No decanting needed. Pour directly and give it about 15 minutes in the glass to open up.
• Use all-purpose white wine stems to capture its brioche and floral aromatics.
• Pair with pan-seared scallops in brown butter, buttery lobster rolls, herb-roasted chicken, or a creamy wedge of Brie de Meaux.