Champagne Sourdet-Diot is a family-owned grower estate based in La Caure, a small village in the southern reaches of the Vallée de la Marne. While the big houses buy fruit from across the region, the Sourdet-Diot family has worked its own vines here for generations, farming with a light hand under sustainable HVE certification and vinifying plot by plot so each parcel's character comes through. The Marne is Meunier country, and this corner of it, with its clay-limestone and chalky marl soils, gives the grape a generous, fruit-driven personality that the family has chosen to put front and center.

"Pur Meunier" is the estate's single-varietal Blanc de Noirs, made entirely from Meunier. Fermentation and aging take place in temperature-controlled stainless steel to keep the fruit pure and precise, and the wine goes through full malolactic fermentation before an extended rest on its lees in bottle. A bone-dry Extra Brut dosage lets the grape speak for itself. The result is an expressive, fruit-forward Champagne with real freshness and a clean, mineral backbone, a compelling look at a variety that too often plays a supporting role.

Why You'll Love It

• A 100% Meunier grower Champagne that shows off the grape's signature aromatics and supple texture.
• The nose opens with crisp orchard apple, white peach, and red currant, layered with honeycomb and fresh pastry dough.
• Stainless steel vinification keeps the palate crunchy and pure, with lively natural acidity carrying the fruit.
• The Extra Brut dosage keeps everything focused and refreshing through a clean, mineral finish.
• Bright enough for a celebratory aperitif, with enough body and depth to carry through dinner.

How To Serve It

• Serve chilled between 46°F and 50°F to highlight its bright fruit and crisp effervescence.
• No decanting needed. Simply open and pour.
• Use all-purpose white wine stems rather than flutes to let its orchard and red fruit perfume open up.
• Pair with raw oysters and shallot mignonette, a board of jamón and saucisson, crisp-skinned roast poultry, or a ripe wedge of Brie or Camembert.