Bérêche & Fils 'Brut Reserve', Champagne, France NV
Founded in 1847, Champagne Bérêche et Fils has emerged as one of the most celebrated grower Champagne houses in the region under the leadership of brothers Raphaël and Vincent Bérêche. Since joining their father Jean-Pierre at the family estate in 2004, the fifth-generation siblings have transformed this historic domaine into a cult favorite among sommeliers, cavistes, and Champagne connoisseurs worldwide. The Brut Réserve is the flagship entry-level cuvée and calling card of the estate—a harmonious blend from their diverse terroirs that showcases the brothers' exceptional skill and originality. With praise from critics like Antonio Galloni, who calls their wines "among the very best readers will come across," and John Gilman, who writes that Bérêche is "at the top of its game," this is a domaine producing some of the finest Champagnes in the region.
- WINEMAKER: Raphaël Bérêche (winemaker/cellar master) and Vincent Bérêche (vineyard director)
- FARMING: Practicing biodynamic since 2007. Certified Haute Valeur Environnementale Level 3 (HVE3). No chemical herbicides used since 2003. Cover crops planted throughout all vineyards. Manual cultivation and hand-weeding. All vineyard work performed by a dedicated team of ten full-time employees—an extraordinarily high ratio for a 9.5-hectare estate, ensuring meticulous attention to detail.
- VARIETY: 40% Pinot Noir, 30% Chardonnay, 30% Pinot Meunier. Approximately 35% reserve wines incorporated into the blend. [Magnum and Jeroboam: 45% reserve wines incorporated of 2021 base vintage].
- TERROIR: A sophisticated blend from multiple Premier Cru and Grand Cru sites across two distinct regions. From the Montagne de Reims: Ludes Premier Cru (the estate's home village with chalky mid-slope vineyards), Ormes (gravelly terroir in the Petite Montagne), and Trépail Premier Cru (eastern Montagne de Reims). From the Vallée de la Marne: Mareuil-le-Port (left bank with clay-limestone soils) and Aÿ Grand Cru (steep southwest-facing slopes on Campanian chalk). This mosaic of terroirs creates remarkable complexity—the Vallée de la Marne parcels contribute richness and savory depth, while the Montagne de Reims sites provide finesse and chalky minerality. Average vine age is 42 years.
- VINIFICATION: Hand-harvested from multiple parcels, each vinified separately. Slow fermentation using native yeasts. Approximately 75% of production fermented in neutral French oak barrels, with the balance in small stainless steel tanks. No malolactic fermentation, preserving bright acidity and mineral tension. Extended aging on lees in barrel before blending.
- AGING: 24 to 36 months aging on lees in bottle before hand disgorgement. Dosage of 5.2 g/L. Disgorged November 2023. No filtration. Natural cold-settling achieved by opening cellar windows for three days before bottling.
- TASTING NOTES: Sustained golden color with fine, abundant bubbles and a creamy mousse. The nose is highly expressive and precise, bursting with aromas of orange oil, crisp orchard fruit (pear, apricot), white flowers, fresh bread, and mint. Notes of almond, spice, and autolytic character (biscuit) add complexity from extended lees aging. The palate is medium to full-bodied, fleshy, and gourmand with a pillowy, enveloping texture. Tangy acids provide structure and vivacity. The three grape varieties express themselves in perfect balance—Pinot Noir brings vinosity, Chardonnay offers refinement, and Meunier adds aromatic persistence. Chalk is prominently present on the finish with delicate salinity, creating a long, sapid, and caressing mouthfeel. Subtle spicy notes emerge on the creamy, onctuous finish. A wine of fullness and patina with impressive complexity and consistency.
- FOOD PAIRINGS: Versatile for pairing as an aperitif or throughout a meal. Excellent with fresh seafood, shellfish, white fish preparations, poultry, creamy cheeses, and dishes with rich sauces.
- PRODUCTION: 85,000 bottles, 3,950 magnums, 303 Jeroboams
- SCORES:
-
- 92 points - William Kelley, The Wine Advocate
- 91 points - Antonio Galloni, VINOUS
- 93 points - RVF (Revue du Vin de France)
- 17/20 - Bettane & Desseauve
- 17/20 - Jacques Dupont, Le Point
Bérêche & Fils 'Brut Reserve', Champagne, France NV
Founded in 1847, Champagne Bérêche et Fils has emerged as one of the most celebrated grower Champagne houses in the region under the leadership of brothers Raphaël and Vincent Bérêche. Since joining their father Jean-Pierre at the family estate in 2004, the fifth-generation siblings have transformed this historic domaine into a cult favorite among sommeliers, cavistes, and Champagne connoisseurs worldwide. The Brut Réserve is the flagship entry-level cuvée and calling card of the estate—a harmonious blend from their diverse terroirs that showcases the brothers' exceptional skill and originality. With praise from critics like Antonio Galloni, who calls their wines "among the very best readers will come across," and John Gilman, who writes that Bérêche is "at the top of its game," this is a domaine producing some of the finest Champagnes in the region.
- WINEMAKER: Raphaël Bérêche (winemaker/cellar master) and Vincent Bérêche (vineyard director)
- FARMING: Practicing biodynamic since 2007. Certified Haute Valeur Environnementale Level 3 (HVE3). No chemical herbicides used since 2003. Cover crops planted throughout all vineyards. Manual cultivation and hand-weeding. All vineyard work performed by a dedicated team of ten full-time employees—an extraordinarily high ratio for a 9.5-hectare estate, ensuring meticulous attention to detail.
- VARIETY: 40% Pinot Noir, 30% Chardonnay, 30% Pinot Meunier. Approximately 35% reserve wines incorporated into the blend. [Magnum and Jeroboam: 45% reserve wines incorporated of 2021 base vintage].
- TERROIR: A sophisticated blend from multiple Premier Cru and Grand Cru sites across two distinct regions. From the Montagne de Reims: Ludes Premier Cru (the estate's home village with chalky mid-slope vineyards), Ormes (gravelly terroir in the Petite Montagne), and Trépail Premier Cru (eastern Montagne de Reims). From the Vallée de la Marne: Mareuil-le-Port (left bank with clay-limestone soils) and Aÿ Grand Cru (steep southwest-facing slopes on Campanian chalk). This mosaic of terroirs creates remarkable complexity—the Vallée de la Marne parcels contribute richness and savory depth, while the Montagne de Reims sites provide finesse and chalky minerality. Average vine age is 42 years.
- VINIFICATION: Hand-harvested from multiple parcels, each vinified separately. Slow fermentation using native yeasts. Approximately 75% of production fermented in neutral French oak barrels, with the balance in small stainless steel tanks. No malolactic fermentation, preserving bright acidity and mineral tension. Extended aging on lees in barrel before blending.
- AGING: 24 to 36 months aging on lees in bottle before hand disgorgement. Dosage of 5.2 g/L. Disgorged November 2023. No filtration. Natural cold-settling achieved by opening cellar windows for three days before bottling.
- TASTING NOTES: Sustained golden color with fine, abundant bubbles and a creamy mousse. The nose is highly expressive and precise, bursting with aromas of orange oil, crisp orchard fruit (pear, apricot), white flowers, fresh bread, and mint. Notes of almond, spice, and autolytic character (biscuit) add complexity from extended lees aging. The palate is medium to full-bodied, fleshy, and gourmand with a pillowy, enveloping texture. Tangy acids provide structure and vivacity. The three grape varieties express themselves in perfect balance—Pinot Noir brings vinosity, Chardonnay offers refinement, and Meunier adds aromatic persistence. Chalk is prominently present on the finish with delicate salinity, creating a long, sapid, and caressing mouthfeel. Subtle spicy notes emerge on the creamy, onctuous finish. A wine of fullness and patina with impressive complexity and consistency.
- FOOD PAIRINGS: Versatile for pairing as an aperitif or throughout a meal. Excellent with fresh seafood, shellfish, white fish preparations, poultry, creamy cheeses, and dishes with rich sauces.
- PRODUCTION: 85,000 bottles, 3,950 magnums, 303 Jeroboams
- SCORES:
-
- 92 points - William Kelley, The Wine Advocate
- 91 points - Antonio Galloni, VINOUS
- 93 points - RVF (Revue du Vin de France)
- 17/20 - Bettane & Desseauve
- 17/20 - Jacques Dupont, Le Point