Cuvée Résonance Blanc de Noirs Extra Brut

Champagne Marie Courtin
Grown on a single plot of clay-limestone soils in Polisot, in the Côte des Bar, this is pure Pinot Noir from vines farmed biodynamically by Dominique Moreau. Everything happens by hand and with patience: low yields, careful picking, native yeasts and fermentation in stainless steel to let the fruit speak. No dosage hides anything here — you get red berry depth, a chalky, saline bite and a fine, persistent bubble. It's a grower Champagne with real character, honest and full of energy. Pour it with roast poultry, mushroom dishes or simply on its own, and you'll see why these bottles are so sought after.
45.82 € incl tax

-5% for 6 identical bottles

18 in stock

Wine name: Cuvée Résonance Blanc de Noirs Extra Brut

Vintage: Single-vintage cuvée (non-declared on label, each bottling from one harvest year)

Producer: Champagne Marie Courtin (Dominique Moreau), Polisot, Côte des Bar

Grape varieties: 100% Pinot Noir

Region: Champagne, Côte des Bar (Aube)

Appellation: AOC Champagne

Vinification method: Whole-bunch pressing, indigenous yeast fermentation, vinification and ageing in stainless steel tanks, full malolactic fermentation, no fining, no filtration, no chaptalisation, no dosage (extra brut, zero added sugar), ageing on lees in bottle for around 30 to 36 months, minimal sulphur added at bottling only

Maceration: None; direct pressing of whole clusters with no skin contact

Colour: Pale gold with soft amber glints, fine and persistent bubbles

Bouquet: Ripe yellow pear, white peach, lemon zest, brioche crumb, crushed chalk and a touch of hazelnut

Palate: Dry and chiselled attack, creamy mousse, orchard fruit and citrus pith, saline chalky core, vinous Pinot Noir depth and a long dry finish

Alcohol content: 12% vol.

Soils: Kimmeridgian marl and limestone, south-facing single plot in Polisot

Farming: Organic and biodynamic (certified), manual harvest, low yields, natural approach in the cellar

Ageing potential: 8 to 12 years from the harvest year

Food pairing: Oysters, langoustines, roast poultry, veal with morels, aged Comté, sushi and sashimi

Serving temperature: 10 to 12°C