Ruelle-Pertois  is an RM grower-producer whose bottles rarely leave France. Based in Moussy in the Vallée de la Marne, the Ruelle family has quietly farmed about six hectares—anchored by Grand Cru holdings in Chouilly, Cramant, and Oiry—for decades, selling most of their wine to longtime local customers and restaurants. There’s no website, no glossy marketing; even importer Charles Neal had to wait years before being granted tiny allocations. Today, Michel Ruelle and Martine Pertois’ children, Benoît and Virginie, carry on this low-key, high-skill legacy, crafting Champagnes that showcase deep chalk soils, lutte raisonnée farming, and long lees aging at prices that still feel almost implausibly fair.

Brut Eclat d’Or is their Meunier-led multi-vintage jewel, built around a brilliant cépage of 80% Pinot Meunier, 10% Pinot Noir, and 10% Chardonnay, with roughly 70% of its base wine from the excellent 2020 vintage. The wine spends about four years sur lie before disgorgement (here, in 2025), and receives a modest 6 g/L dosage—just enough to round out its incisive, mineral spine without dulling its vibrancy. The result is a Champagne whose color, aromatics, and texture punch far above its category: layers of orchard and red fruits, brioche, citrus, and chalk unfurl slowly, with an almost Grand Cru–like finesse and a finish that lingers well over a minute. In a region where small growers can now command luxury-house prices, Ruelle-Pertois remains one of Champagne’s best-kept secrets—and Brut Eclat d’Or is a textbook example of why.

Why you’ll love it

• Meunier-driven character: 80% Pinot Meunier delivers joyful red fruit—wild strawberry, raspberry, tart cherry—wrapped in spice and floral lift from Pinot Noir and Chardonnay.
  

• Serious structure, gentle price: Four years on lees and a 6 g/L dosage give depth, creaminess, and chalky tension normally found in far pricier grower bottles.
  

• True insider Champagne: Microscopic production, almost all reserved for locals; SommSelect’s parcel is one of the only chances to experience this estate outside France.
  

How to serve it

• Temperature & glassware: Serve around 48–50°F in an all-purpose white wine stem rather than a narrow flute to let the aromatics and texture fully expand.
  

• Food pairings: Fantastic with fried chicken, tempura, charcuterie, smoked salmon, or a rich triple-cream cheese.
  

• Occasion & timing: Drink now for maximum vibrancy and finesse, but don’t hesitate to stash a few bottles; the balance of freshness and leesy depth will reward 3–5 years of cellaring