Pierre Gerbais


Pierre Gerbais Grains de Celles|Brut

Descriptors & Texture

Descriptors & Texture


Fresh Creamy

Winemaking

Winemaking


Organic

Orchard Fruit

Orchard Fruit


Pear

Citrus Fruit

Citrus Fruit


Citrus

Nut

Nut


Almond

Celles-sur-Ource

Celles-sur-Ource

What to expect


- Discover one of the forgotten champagne varietals - Pinot blanc

- One of the stars in the south of champagne - Côte des Bar

- Pair with this recipe by British chef Simon Hulstone which is golden beetroot salad with elderflower cordial, olive oil and goats cheese. This would highlight the earthy and textural dimension of the wine

One of the rising stars of Champagne, Aurelien Gerbais is the master behind this stunning cuvee. Its blend of 50% pinot noir, 25% chardonnay and 25% pinot blanc - yes, pinot blanc.

This is one of the forgotten grape varietals that the new young guns of champagne have started replanting and experimenting with. Pinot Blanc was one of the original varieties used in champagne and is particularly aromatic and lifted.

All of the fruit from this stellar house is sourced from the the South of Champagne in the Cotes des Bar which is rich in Kimmeridgian clay and adds a different spin on the aromatic profile compared to the northern regions of Champagne. The base year is 2014 which was an exceptional year. 

Expect lifted white florals and delicate citrus notes. The palate suggest fresh lemon with a creamy, saline character. Very approachable, easy-drinking style with lots of energy and freshness. 

"Round, soft and fruit-forward, creamy with lemon tart and sherbet." Matthew Lamb - Wine professional

"Lovely aromatic bouquet, citrus, lemon tart. the palate is unctuous, energetic reflecting the sensuality of the nose." Alexandre Rougeot - Director of Clos Cachet Wine Imports.

$85.00

Club Price $80.75 (?)

Descriptors & Texture

Descriptors & Texture


Fresh Creamy

Winemaking

Winemaking


Organic

Orchard Fruit

Orchard Fruit


Pear

Citrus Fruit

Citrus Fruit


Citrus

Nut

Nut


Almond

What to expect


- Discover one of the forgotten champagne varietals - Pinot blanc

- One of the stars in the south of champagne - Côte des Bar

- Pair with this recipe by British chef Simon Hulstone which is golden beetroot salad with elderflower cordial, olive oil and goats cheese. This would highlight the earthy and textural dimension of the wine

One of the rising stars of Champagne, Aurelien Gerbais is the master behind this stunning cuvee. Its blend of 50% pinot noir, 25% chardonnay and 25% pinot blanc - yes, pinot blanc.

This is one of the forgotten grape varietals that the new young guns of champagne have started replanting and experimenting with. Pinot Blanc was one of the original varieties used in champagne and is particularly aromatic and lifted.

All of the fruit from this stellar house is sourced from the the South of Champagne in the Cotes des Bar which is rich in Kimmeridgian clay and adds a different spin on the aromatic profile compared to the northern regions of Champagne. The base year is 2014 which was an exceptional year. 

Expect lifted white florals and delicate citrus notes. The palate suggest fresh lemon with a creamy, saline character. Very approachable, easy-drinking style with lots of energy and freshness. 

"Round, soft and fruit-forward, creamy with lemon tart and sherbet." Matthew Lamb - Wine professional

"Lovely aromatic bouquet, citrus, lemon tart. the palate is unctuous, energetic reflecting the sensuality of the nose." Alexandre Rougeot - Director of Clos Cachet Wine Imports.

About the house

About the house


The Gerbais family has been growing vines in Celles-sur-Ource for eight generations and making wine since 1930. After the Second World War, Pierre Gerbais began investing heavily in vineyard land, while he started with just 0.4 hectares of vines, the domaine has grown to nearly 18 hectares today. His son Pascal is now at the helm of the estate, and since 2009, Pascal’s son Aurélien has been working together with the family as well. Responsible agriculture is at the heart of the Gerbais philosophy, and since 1996, the estate has been a member of Ampelos, an organisation that controls and certifies sustainable viticulture. Ampelos allows no chemical fertilisers, herbicides or insecticides, and Gerbais grows cover crops where appropriate, ploughing the vineyards regularly as well. Gerbais owns both a traditional vertical press and a pneumatic one, and while it’s necessary to have multiple presses for an estate of this size, he notes that the characters of the two are different. “The extraction in the traditional press is more precise, since it takes a longer time,” he says. “It’s better for certain terroirs.” All of the wines are fermented in tank, “for precision, and to respect the terroir,” says Gerbais, although he has begun using some demi-muids (600 litre capacity Barrels) for ageing. All of the wines go through malolactic fermentation, and they are bottled without fining or filtration. Peter Liem – TheChampagneGuide.net