Rémy Massin et Fils Blanc de Noirs Côte des Bar Champagne NV

Suppose you close your eyes and imagine a quaint, picturesque village in Champagne, France. In that case, you're most likely picturing a landscape identical to Ville-sur-Arce, where Champagne Rémy Massin is based. The town boasts a population of 300 year-round residents, and Rémy Massin is the only Champagne house to call it home, which they've done for five generations. In 1865, great-great-grandfather Louis-Aristide planted vineyards and passed along the tradition of farming to his son, Marius, who continued to grow their acreage. The 3rd generation, Rémy, transformed their operations from vineyard only into a récoltant-manipulant (grower Champagne house.) Since 1974, the family has worked tirelessly to produce pure expressions of their 22 hectares and move their viticultural practices into the next chapter with sustainable practices.

Ville-sur-Arce lies in the center of Champagne's Côte des Bar sub-region towards the South. Its more southern location places it closer to the Chablis region than Reims (Champagne's unofficial capital). This proximity explains why Chablis' famous Kimmeridgian soils comprise the bedrock of Côte des Bar as well. The Rémy Massin sloping vineyards benefit from the limestone and marl-rich soil's ancient seabed debris that lends salinity and extended finishes to their Champagnes. Additionally, Kimmeridgian soil and the cooler climate produce wines with exceptional acidity and therefore, ability to age.

Pinot Noir makes up almost all of the Rémy Massin's vineyards around Ville-sur-Arce, with small portions of Chardonnay and Pinot Blanc. Their farming practices are minimal intervention with the abolishment of herbicides and pesticides, and the choice to work the land by hand with a team they trust. Winemaking caters to each vineyard, and each plot is fermented separately in stainless steel to protect the characteristics of the land and the fruit.

Tradition is the "house" cuveé and rightfully so, 100% Pinot Noir. The final blend combines 62% of the 2020 harvest and 38% of reserve wines. After the initial fermentation in stainless steel, the wine completed a full malolactic fermentation while on the fine lees for six months. Before disgorgement, the wine lay to rest on the lees for another 24 to 36 months. Bracing acidity flashes with citrus and white floral notes on the front palate, zipping through a lusher mid-palate with soft bubbles. Trademark minerality and the kiss of salt provide tension with the lighter red fruit tones.