At just 0.08 hectares (one-fifth of an acre), Jean Vesselle’s Le Petit Clos is nearly nine times smaller than Krug Clos d'Ambonnay. While Krug sells its 100% Pinot Noir Grand Cru monopole for over $3,000 a bottle, Vesselle's tiny walled site offers the exact same high-elevation Bouzy Grand Cru Pinot Noir terroir and wood-aged depth from old vines planted in 1968—making it one of the rarest, most absurdly underpriced clos allocations in all of Champagne.

This is essentially like drinking Grand Cru Côte de Nuits Burgundy with world-class bubbles. Fermented and aged entirely in neutral French oak barrels (fûts de chêne), this 2012 Blanc de Noirs possesses a jaw-dropping vinosity, structural muscle, and coat-your-mouth texture that demands a seat at the dinner table to showcase its full pedigree. 

In the glass, it pours a rich, shimmering gold, erupting with a deeply complex bouquet of baked red apple, dried figs, roasted hazelnuts, brioche, and woodsmoke, underscored by a streak of crushed chalk minerality. On the palate, it hits with profound weight and creamy vinous density, balanced by an electric, mouthwatering wave of Extra Brut acidity that drives through an insanely long, savory finish. At 14 years from vintage, it is firing on all cylinders today yet built to age gracefully for another decade

Why You'll Love It

• Sourced from a tiny, walled micro-parcel in the legendary Grand Cru village of Bouzy.
• 100% Pinot Noir (Blanc de Noirs) showcasing immense power, structure, and vinous depth.
• Over a decade of lees aging delivers complex notes of roasted nuts, bruised red apples, pastry dough, and chalk.
• A rare, single-vineyard prestige cuvée for collectors of serious grower Champagne.

How To Serve It

• Serve slightly warmer than standard sparklers, between 50°F and 54°F, to allow its full-bodied structure to blossom.
• No decanting needed; allow it to unfurl gradually in the glass over 30 minutes.
• Use all-purpose stems to capture its deep, vinous aromatics.
• Pair with rich dishes like roasted duck, seared foie gras, truffle risotto, or aged Comté.