Notes:

• Producer: Adrien Renoir is based in Verzy Grand Cru in the Montagne de Reims. The family estate dates to the 1960s, but Adrien assumed responsibility for viticulture and winemaking in 2015, ushering in a more terroir-focused philosophy. The domaine farms approximately 6 hectares, almost entirely within Verzy Grand Cru, with a small holding in Bouzy. Vineyards are farmed organically with biodynamic practices, including cover crops, plowing, and the elimination of herbicides. Harvesting is performed by hand, and all fermentations rely on indigenous yeasts. Adrien has gradually reduced dosage levels across the range while increasing the use of parcel-specific bottlings and extended lees aging.
• Vineyard: Le Terroir is sourced entirely from Grand Cru vineyards in Verzy, blending 50% Pinot Noir and 50% Chardonnay. The vineyards are rooted in the classic Campanian chalk of the Montagne de Reims, with varying depths of clay topsoil depending on the parcel. The vines average approximately 40 years of age. The Base 2019 release incorporates roughly 20% reserve wine, maintained in large oak foudres, while the remaining fruit comes from the 2019 harvest. The cuvée was introduced under the Le Terroir name beginning with the 2016 base vintage, replacing the former Brut Tradition and Brut Nature bottlings produced under the Vincent Renoir label.
• Winemaking: Approximately 80% of the base wines are fermented and aged in stainless steel, while 20% are vinified in neutral oak barrels. Indigenous yeasts are used throughout, and the wine undergoes full malolactic fermentation. Reserve wines are aged separately in large oak foudres before blending. The Base 2019 release spent approximately 24 months on its lees before being disgorged in November 2022. It was bottled with an Extra Brut dosage of 1 g/L, emphasizing freshness and the chalk-driven character of Verzy while retaining texture from the barrel-aged component.
• Technical Details: Champagne AOC; Base 2019; 50% Pinot Noir, 50% Chardonnay; Verzy Grand Cru; chalk soils with clay topsoil; vines averaging 40 years; approximately 80% stainless steel and 20% neutral oak fermentation; indigenous yeasts; full malolactic fermentation; approximately 20% reserve wines aged in foudre; 24 months on the lees; disgorged November 2022; 1 g/L dosage (Extra Brut); 12% alcohol.
• Food Pairing: The precision and low dosage of Le Terroir make it an excellent match for oysters, scallops, sashimi, grilled sea bass, lobster, and turbot. Its combination of chalky minerality, citrus-driven acidity, and subtle barrel influence also complements roast chicken, veal with beurre blanc, mushroom risotto, and aged Comté or Beaufort, where the wine's texture balances richer dishes without sacrificing freshness.