Notes:

• Producer: Champagne Bernard Remy is a family-run estate based in Allemant, south of Épernay. The domaine was founded by Bernard Remy in 1968, beginning with his first vineyard purchase and gradually expanding its holdings over the following decades. A dedicated winery and cellar were constructed in 1983, and Bernard’s son Rudy Remy joined the family business in 1996 before taking responsibility for the estate in 2008. Today, the family produces Champagne from vineyards spread across several areas of the region, with a range encompassing Chardonnay, Pinot Noir, and Meunier. The Grand Cru represents a particularly distinctive expression within the range, drawing exclusively on Chardonnay from the Côte des Blancs.
• Vineyard: The fruit comes entirely from Bernard Remy’s Grand Cru vineyard holdings in Le Mesnil-sur-Oger, one of the most celebrated Chardonnay villages of the Côte des Blancs. Le Mesnil-sur-Oger is classified Grand Cru and is particularly renowned for its chalk-rich soils and Chardonnay-dominated vineyards. Bernard Remy confirms that this cuvée is produced from 100% Chardonnay grown in its own Grand Cru vineyard in the village. Although “Blanc de Blancs” does not appear on the front label, its exclusively Chardonnay composition qualifies the wine as a Blanc de Blancs. The house describes the wine as showing citrus character, freshness, and vivacity alongside a rounder, honeyed dimension and a structured, persistent finish.
• Winemaking: The domaine specifies four years of cellar aging for the Grand Cru before release, allowing the Chardonnay to develop additional breadth and complexity while maintaining the freshness characteristic of the Côte des Blancs. The finished Champagne receives a dosage of 8 g/L, placing it within the Brut category. Bernard Remy does not publish sufficiently detailed information about fermentation vessels, reserve-wine percentages, malolactic fermentation, or disgorgement for this bottling, so those details are not included.
• Technical Details: Champagne AOC; Grand Cru; Le Mesnil-sur-Oger; Côte des Blancs; non-vintage; 100% Chardonnay; Blanc de Blancs; Brut; estate-grown Grand Cru fruit; 4 years cellar aging; 8 g/L dosage; 750ml; traditional-method sparkling wine.
• Food Pairing: Oysters, chilled shellfish, scallops, crab, lobster, sole meunière, grilled or poached white fish, smoked salmon, salmon tartare, sushi, roast chicken, and aged Comté. Bernard Remy specifically recommends the Grand Cru with salmon toast, while the combination of citrus-driven freshness, Chardonnay breadth, and extended cellar aging makes it equally well suited to shellfish and richer seafood preparations. Its freshness also makes it an excellent aperitif, while the additional structure provides enough substance to carry through a meal.