Champagne Girard-Bonnet is a young grower estate on the Côte des Blancs, formed in 2018 from the union of two long-established winegrowing families: the Girards of Le Mesnil-sur-Oger and the Bonnets of Oger. Paul Girard, son of Philippe Girard and Dominique Bonnet, trained in viticulture and enology in Avize before completing a business degree in Bordeaux, then returned home to combine his parents' twelve hectares into a single estate spanning two of Champagne's seventeen Grand Cru villages. The vineyards have been certified Biodynamic since 2023, and Paul vinifies parcel by parcel, relying on wild yeasts, extended lees aging, and minimal sulfur to let each site speak clearly.

Caferlane is Girard-Bonnet's single-parcel expression of Oger, sited on an east-facing slope where the chalk lies just 25 centimeters below a thin cap of clay and limestone. The 2020 vintage fermented with indigenous yeasts, aged in a mix of stainless steel and oak barrel, and rested on its lees for roughly five years before a November 2025 disgorgement. Dosed Extra Brut at 2 grams per liter, this 100% Chardonnay shows a riper, sunnier register than its Le Mesnil sibling, Les Mussettes, while keeping the same racing acidity.

Why You'll Love It

• A richer, sun-kissed Blanc de Blancs Grand Cru from the Oger lieu-dit Caferlane.
• Aromas of orange peel, Granny Smith apple, wheat toast, and quince.
• Medium-to-full-bodied with bright acidity and real textural depth.
• A long, savory finish with a distinct saline edge.
• Rated 93 points by Wine Advocate.
• A Champagne built for the table, not just the toast.

How To Serve It

• Serve chilled at 45-48°F.
• No decanting required.
• Pour into a tulip-shaped glass to showcase the toasted, orchard-fruit aromatics.
• Pair with seared scallops finished in brown butter and blood orange over a chestnut purée, or with aged Comté.