Michel Mailliard 'Cuvée Grégory' 1er Cru Brut, Vertus, Champagne, France NV
The Mailliard family has grown vines in Vertus, on the Côte des Blancs, since 1894 — now across four generations. The founding spirit of the house belongs to Alexis Mailliard, who was as much an advocate for small growers in the Vertus community as he was a winemaker; his son Michel extended that legacy by creating one of Champagne's earliest shared production facilities, allowing neighboring vignerons with quality parcels to produce their own wines under one roof while maintaining independent control of their lots. Today the estate is led by the fourth generation — siblings Grégory and Alexia Mailliard — who manage the 23-hectare (55-acre) estate and carry forward the house style their father built: precise, mineral Champagnes rooted in the chalk of the Côte des Blancs. Because the custom-crush facility accepts other producers, Michel Mailliard bottles are classified RC (Récoltant-Coopérateur). The Cuvée Grégory is the estate's signature non-vintage expression, named for the fourth-generation son now at the helm.
- Winemaker: Alexia Mailliard
- Farming: Sustainable viticulture. Estate fruit; vineyards located in Vertus and surrounding Côte des Blancs communes, department of Marne.
- Variety: Chardonnay 95%, Pinot Noir 5%
- Terroir: Vertus Premier Cru, Côte des Blancs, Champagne. Vertus sits at the southern end of the Côte des Blancs, approximately 20 km south-southeast of Épernay. The appellation takes its name from Chardonnay, which covers approximately 95% of its soils — predominantly a chalk outcrop closer to the surface than in many other Champagne sub-zones, producing wines of pronounced mineral clarity and tension. Total estate vineyard: 23 hectares.
- Vinification: First-press juice only (cœur de cuvée) used for base wine production. Fermented in stainless steel. Malolactic fermentation blocked to preserve freshness, acidity, and minerality.
- Aging: Aged 5 years on lees in bottle (méthode champenoise) prior to disgorgement. Residual sugar: 5.65 g/L (Brut).
- Tasting Notes: Pale gold with fine, persistent mousse. Mineral-driven nose of white flowers, citrus zest, green apple, and brioche with almond undertones. The palate is clean and precise, with a smooth mid-palate, bright integrated acidity, and a dry, refreshing finish with saline lift.
- Food Pairings: Oysters, coquilles St. Jacques, smoked salmon, poached white fish, and soft-ripened cheeses.
Michel Mailliard 'Cuvée Grégory' 1er Cru Brut, Vertus, Champagne, France NV
The Mailliard family has grown vines in Vertus, on the Côte des Blancs, since 1894 — now across four generations. The founding spirit of the house belongs to Alexis Mailliard, who was as much an advocate for small growers in the Vertus community as he was a winemaker; his son Michel extended that legacy by creating one of Champagne's earliest shared production facilities, allowing neighboring vignerons with quality parcels to produce their own wines under one roof while maintaining independent control of their lots. Today the estate is led by the fourth generation — siblings Grégory and Alexia Mailliard — who manage the 23-hectare (55-acre) estate and carry forward the house style their father built: precise, mineral Champagnes rooted in the chalk of the Côte des Blancs. Because the custom-crush facility accepts other producers, Michel Mailliard bottles are classified RC (Récoltant-Coopérateur). The Cuvée Grégory is the estate's signature non-vintage expression, named for the fourth-generation son now at the helm.
- Winemaker: Alexia Mailliard
- Farming: Sustainable viticulture. Estate fruit; vineyards located in Vertus and surrounding Côte des Blancs communes, department of Marne.
- Variety: Chardonnay 95%, Pinot Noir 5%
- Terroir: Vertus Premier Cru, Côte des Blancs, Champagne. Vertus sits at the southern end of the Côte des Blancs, approximately 20 km south-southeast of Épernay. The appellation takes its name from Chardonnay, which covers approximately 95% of its soils — predominantly a chalk outcrop closer to the surface than in many other Champagne sub-zones, producing wines of pronounced mineral clarity and tension. Total estate vineyard: 23 hectares.
- Vinification: First-press juice only (cœur de cuvée) used for base wine production. Fermented in stainless steel. Malolactic fermentation blocked to preserve freshness, acidity, and minerality.
- Aging: Aged 5 years on lees in bottle (méthode champenoise) prior to disgorgement. Residual sugar: 5.65 g/L (Brut).
- Tasting Notes: Pale gold with fine, persistent mousse. Mineral-driven nose of white flowers, citrus zest, green apple, and brioche with almond undertones. The palate is clean and precise, with a smooth mid-palate, bright integrated acidity, and a dry, refreshing finish with saline lift.
- Food Pairings: Oysters, coquilles St. Jacques, smoked salmon, poached white fish, and soft-ripened cheeses.