Jacques Lassaigne, Le Cotet' Extra Brut NV

The Lassaigne vineyards are all planted to Chardonnay in the village of Montgeux in the Aube. This village is in the far north of this southerly Champagne region and shares a seam of limestone soil with the extremely famous village of Le Mesnil much further north. Le Cotet is from the individual vineyard of the same name and the wine undergoes full malolactic fermentation to enhance the creaminess of texture already present in the Chardonnay from this village. A combination of new and old oak barrels are used resulting in rich yet mineral, Burgundian style of Champagne.

Jacques Lassaigne is a 4.7-hectare family vineyard located in Montgueux. The vineyards boast prime southeastern exposure and consist entirely�of Chardonnay. The Montgueux vineyard sites were originally held for the Montrachet of Champagne and are located near the gates of Troyes�the former capital of Champagne. This area is technically part of the Aube department, but is much further north than what people typically think of as the Aube, in the Cote des bars which features wines often primarily made from Pinot Meunier. The terroir in Montgueux is nearly identical to the growing sites found further north in le Mesnil, as they share the same limestone vein �this is exceptional terroir for making great champagne. An intense backbone of acidity is often�present in�these wines, but since it is located further south than the storied Cotes des blancs, ripening is not as much of an issue. The non-vintage Blanc de Blancs is a blend of nine different vineyard sites & two successive vintages. Emmanuel Lassaigne, Jacques� son who now runs the vineyard, began working the vines in 1999, and made the bold decision to craft wines from individual parcels. At the time his local neighbors thought of him as a fool and didn�t understand the methods behind his madness. Emmanuel makes all the important decisions regarding�the wine virtually alone, and experiments boldly in ways that baffle us with his�courageousness, for when he decides to make a change, he isn�t able to fully realize the results of that change for another 3, 4, 5 or even 10 years. The initial tank or barrel fermentations of all Emmanuel�s wine is carried out with only indigenous yeast. He introduces sulfur minimally at pressing to prevent oxidation, and then never adds any sulfur again. Emmanuel disgorges all the bottles by hand himself, a very uncommon practice in Champagne, where machine disgorgement is the norm. He developed this technique so that he wouldn�t have to top up the bottles after disgorgement.�