Champagne Rémy Massin & Fils is a fifth-generation family estate rooted in Ville-sur-Arce, in the Côte des Bar, where Louis-Aristide Massin began cultivating vines in 1865. The family initially sold grapes to local producers, but in 1974 Rémy Massin established the estate as a récoltant-manipulant—growing its own grapes and making its own Champagne. Today, the Massins farm approximately 22 hectares, predominantly Pinot Noir, with the next generations continuing the family’s focus on terroir, careful vineyard work, and increasingly natural practices. The vineyards have been herbicide-free since 2000 and carry Sustainable Viticulture in Champagne and HVE credentials.

The 2018 Rémy Massin Spécial Club Pinot Noir is a 100% Pinot Noir blanc de noirs from Ville-sur-Arce’s Kimmeridgian limestone-and-clay soils. Hand-harvested and fractionally pressed, it undergoes low-temperature fermentation in tank, malolactic fermentation, six months on fine lees, and at least five years of lees aging—building the depth and texture expected from a serious vintage Champagne. “Spécial Club” is among the most elite distinctions available to a grower Champagne: only members of the Trésors de Champagne can produce it, using estate-grown fruit and estate vinification, and each cuvée must pass blind evaluation both as a still wine and again after at least three years of bottle aging. It is not simply a prestige label; it is a grower-vetted guarantee that the wine represents the estate’s finest expression of an outstanding vintage.

Why You’ll Love It

• Pure Côte des Bar character, 100% Pinot Noir delivers a more vinous, generous style of Champagne, with floral tones, red berries, and the mineral lift of Kimmeridgian soils.

• This is a small-grower luxury cuvée made from the estate’s own vineyards—not a blended négociant bottling—then subjected to the rigorous Spécial Club selection process.

• Extended lees aging gives the wine a creamy, layered texture while preserving the freshness and precision that make vintage Champagne compelling.

How To Serve It

• Serve at 50–54°F—cool enough to preserve energy and mousse, but not so cold that its Pinot Noir fruit and lees-derived complexity are muted.

• Use a tulip-shaped Champagne glass or Burgundy-style white-wine glass rather than a narrow flute; the broader bowl will better reveal its floral, red-fruited, and mineral aromatics. serve the first glass immediately, then allow the wine to evolve in the glass for 15–20 minutes.

• Enjoy with roasted poultry, lobster, seared scallops, mushroom dishes, or aged Comté.