Chartogne Taillet Sainte Anne Brut Champagne

Grower Champagne A blend of 50% Pinot Noir, 40% Chardonnay, 10% Pinot Meunier from the villages of Merfy and Saint Thierry. 50% 2018, 50% reserve wine. The NV Brut Cuvée Ste.-Anne is an absolutely stunning Champagne for its complexity, value and soulfulness. Rich and creamy on the palate, with tons of resonance, the Cuvée Ste.-Anne is absolutely impeccable. Dried orchard fruit, spice, pastry, baked apple tart and lemon confit all infuse the Cuvée Ste.-Anne with striking complexity and depth. I can’t think of too many Champagnes that deliver this level of quality for the money. Not surprisingly, I have seen it offered by the glass in a number of top restaurants around the world. Alexandre Chartogne does a fabulous job with this cuvée. Don’t miss it. Antonio Galloni, Vinous Media

 Alexandre Chartogne of Chartogne-Taillet is at the helm of an estate that stretches back to the late 1600s. We have followed what Alexandre has done over the last decade to both honor the past while also crafting wines that are refreshingly modern. Alexandre comes from a winemaking family, but he on a regular basis calls his time with Anselme Selosse the most formative in how he makes wine. In fact Alexandre calls Anselme his “wine father.” During his time working under Selosse, Alexandre embarked on a program of what he calls, “digging holes,” first in Avize to understand the soils there, and then later on in his home village of Merfy. This focus on soil and place has led him to farming with a focus on the soil underfoot from not just the composition (sand, chalk, tuffeau, sandstone, Cuis sand, and clay), but also the microorganisms that reside there. There are no certifications at the estate here, but there is a distinct focus on the health of the soil, plants, and ultimately: the harvest. In the cellar, the fermentations occur using native yeasts while the second fermentation uses yeasts that have been selected from the vineyards (no commercial yeasts here.) In the early years after taking over from his parents fully in 2007, Alexandre played around with a variety of vessels from his parent’s preferred stainless steel to esoteric amphora and concrete eggs. Those early esoteric vessels have largely been cast to the side and most of the wines are fermented in used oak and some stainless steel.  Michael Kennel D&M Wine Buyer