Pierre Gerbais


Pierre Gerbais L'Osmose Blanc de blancs|Blanc de Blancs

Descriptors & Texture

Descriptors & Texture


Rich Chewy Briny Textured

Winemaking

Winemaking


Organic

Earth

Earth


Mineral

Foods

Foods


Honey

Citrus Fruit

Citrus Fruit


Citrus

Nut

Nut


Almond

Celles-sur-Ource

Celles-sur-Ource

What to expect


- Made using 100% Chardonnay from organically managed vineyards

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

- Pair with Roasted Hapuka (Sea bass) with crispy potatoes and capers. 

L'Osmose is a blanc de blancs so 100% chardonnay from two separate plots. One south facing which is ideal in Champagne - providing maximum richness and another plot facing north - providing freshness in the wine but all the while showing the full expression of that Kimmeridgian clay.

It has matured on lees for approximately 36 months with minimal intervention and minimal sugar addition which is extra brut level. What you are seeing is true expression of the vineyard. L'Osmose has a briny, stone character but more prominent are the richer notes of almond, honey. The wine has great depth, savoury/saline nature and is chewy, leaving a moreish coating in the mouth.

The acidity and the richness of fruit coming from the clay based soils really demands a lower dosage as the wine is in harmony. There is more roundness on the palate than linear expression which you might expect from a Côte des Blancs version.

$104.95

Club Price $98.80 (?)

Descriptors & Texture

Descriptors & Texture


Rich Chewy Briny Textured

Winemaking

Winemaking


Organic

Earth

Earth


Mineral

Foods

Foods


Honey

Citrus Fruit

Citrus Fruit


Citrus

Nut

Nut


Almond

What to expect


- Made using 100% Chardonnay from organically managed vineyards

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

- Pair with Roasted Hapuka (Sea bass) with crispy potatoes and capers. 

L'Osmose is a blanc de blancs so 100% chardonnay from two separate plots. One south facing which is ideal in Champagne - providing maximum richness and another plot facing north - providing freshness in the wine but all the while showing the full expression of that Kimmeridgian clay.

It has matured on lees for approximately 36 months with minimal intervention and minimal sugar addition which is extra brut level. What you are seeing is true expression of the vineyard. L'Osmose has a briny, stone character but more prominent are the richer notes of almond, honey. The wine has great depth, savoury/saline nature and is chewy, leaving a moreish coating in the mouth.

The acidity and the richness of fruit coming from the clay based soils really demands a lower dosage as the wine is in harmony. There is more roundness on the palate than linear expression which you might expect from a Côte des Blancs version.

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