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|Vineyard/Cellar Practices||Sustainably Grown, Vegan|
Nathalie Vignier represents the tenth generation of winegrowers of that name to make Champagne. Together with family friend Sebastian Nickel (also with deep winemaking roots in the area), Nathalie has combed through the vineyards inherited from her father to find the best single parcels to vinify separately. Nathalie and Sebatian’s approach involves small-production wines from particular vineyard parcels, aged for extraordinary lengths of time (up to 12 years in some cases). The chardonnay for their ‘Silexus Sezannensis’ comes from the silex (flint- and sand-based soil) of the Côte de Sézanne. Based on the 2011 harvest, it aged for six years on the lees (disgorged in spring 2017). The influence of the silex soil leads to a more gentle, rounded style compared to chardonnay grown on pure chalk. Rich scents of baked apple with a squeeze of lemon float over flaky butter pastry; it is light but textural on the palate amid a cascade of fine bubbles, followed by hints of baking spices and citrus on the finish.