Brice Allouchery 'Pinots Noirs' Premier Cru, Ecueil, Champagne, France NV
Brice Allouchery took the reins of his family's Récoltant-Manipulant estate in Ecueil, a Premier Cru village at the heart of the Montagne de Reims, in 2018 — the latest generation to work vines first planted by his grandfather. He shifted the estate's three hectares, split between Ecueil and Sacy, fully to organic farming, pairing inherited technique with his own sense of direction. Everything ages slowly in old barrels within a deep, cold cellar, an approach built on patience: Brice tastes constantly, tracking the wine's evolution to keep terroir at the forefront. The result is a Champagne with real quiet — understated rather than showy, but with genuine depth.
- Winemaker: Brice Allouchery
- Farming: Practicing Organic
- Variety: 100% Pinot Noir
- Terroir: Ecueil, Premier Cru village in the Montagne de Reims, with fruit also drawn from Sacy; chalk, limestone, sand, and marl soils; 3 ha under vine, average vine age over 60 years, planted by Brice's grandfather.
- Aging: 18 months on lees; extensive time in old barrels in a deep, cold cellar for slow evolution; disgorged at 2.8 g/L dosage.
- Tasting Notes: Copper-tinged gold in the glass with a fine, steady mane of bubbles. The nose opens on ripe red fruit — cherry and raspberry — layered with brioche, toasted bread, and a touch of hazelnut. The palate is crisp, dry, and vinous, with a savory, saline edge and a long, structured finish that reflects the estate's chalk-and-limestone terroir.
- Food Pairings: A classic Blanc de Noirs pairing profile — roast chicken, charcuterie, richer fish like salmon or tuna, mushroom-based dishes, or nutty aged cheeses such as Comté.
Brice Allouchery 'Pinots Noirs' Premier Cru, Ecueil, Champagne, France NV
Brice Allouchery took the reins of his family's Récoltant-Manipulant estate in Ecueil, a Premier Cru village at the heart of the Montagne de Reims, in 2018 — the latest generation to work vines first planted by his grandfather. He shifted the estate's three hectares, split between Ecueil and Sacy, fully to organic farming, pairing inherited technique with his own sense of direction. Everything ages slowly in old barrels within a deep, cold cellar, an approach built on patience: Brice tastes constantly, tracking the wine's evolution to keep terroir at the forefront. The result is a Champagne with real quiet — understated rather than showy, but with genuine depth.
- Winemaker: Brice Allouchery
- Farming: Practicing Organic
- Variety: 100% Pinot Noir
- Terroir: Ecueil, Premier Cru village in the Montagne de Reims, with fruit also drawn from Sacy; chalk, limestone, sand, and marl soils; 3 ha under vine, average vine age over 60 years, planted by Brice's grandfather.
- Aging: 18 months on lees; extensive time in old barrels in a deep, cold cellar for slow evolution; disgorged at 2.8 g/L dosage.
- Tasting Notes: Copper-tinged gold in the glass with a fine, steady mane of bubbles. The nose opens on ripe red fruit — cherry and raspberry — layered with brioche, toasted bread, and a touch of hazelnut. The palate is crisp, dry, and vinous, with a savory, saline edge and a long, structured finish that reflects the estate's chalk-and-limestone terroir.
- Food Pairings: A classic Blanc de Noirs pairing profile — roast chicken, charcuterie, richer fish like salmon or tuna, mushroom-based dishes, or nutty aged cheeses such as Comté.