Notes:
- Producer: Champagne Saint-Sauveur takes its name from the historic Saint-Sauveur property and its chalk cellars, which date back to the time of the Benedictine monks. The cuvée is centered on Chardonnay from the Côte des Blancs, bringing together fruit from three important Champagne villages rather than focusing on a single site. The approach combines Grand Cru and Premier Cru vineyards with an unusually high proportion of reserve wine, giving the finished Champagne additional maturity before its extended period of bottle aging.
- Vineyard: This is a 100% Chardonnay Blanc de Blancs sourced entirely from the estate’s own vineyard parcels in Oger Grand Cru, Avize Grand Cru and Vertus Premier Cru. Oger and Avize sit at the heart of the Côte des Blancs and are two of Champagne’s historic Grand Cru villages for Chardonnay, while Vertus, farther south, is classified Premier Cru. The combination allows Saint-Sauveur to draw from multiple expressions of Chardonnay within the Côte des Blancs while keeping the cuvée firmly rooted in the region’s chalk-based terroir.
- Winemaking: The base wine is composed of 45% from the 2020 vintage and 55% reserve wines from 2017, 2018 and 2019. That high percentage of reserve wine is an important part of the cuvée, bringing together four harvests in the final blend. Following assemblage, the Champagne undergoes the traditional secondary fermentation in bottle and is aged for a minimum of five years on the lees in the estate’s historic chalk cellars. After disgorgement, a dosage of 4.8 grams per liter is added, placing the wine within the Extra Brut category.
- Technical Details: 100% Chardonnay. Champagne AOC. Blanc de Blancs. Premier Cru Extra Brut. Estate vineyard parcels in Oger Grand Cru, Avize Grand Cru and Vertus Premier Cru. Blend of 45% 2020 vintage and 55% reserve wines from 2017, 2018 and 2019. Traditional secondary fermentation in bottle. Minimum five years aging on the lees. Dosage: 4.8 g/L. 750ml.
- Food Pairing: Blanc de Blancs with this combination of extended lees aging and low dosage works especially well at the table. Pair it with oysters, scallops, lobster, sushi, crudo or simply prepared white fish. It can also work with roast chicken, creamy seafood dishes and younger Alpine cheeses, where Chardonnay’s acidity and the Champagne’s extended lees aging can provide balance.
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