Comtes Blanc de Blancs 2007

When Pierre Taittinger launched the first Comtes de Champagne in 1952, a 100% Chardonnay prestige cuvée was a deliberate provocation — Pinot Noir ruled the tête de cuvée world, and Taittinger bet the house's prestige on chalk and Chardonnay alone. That wager is still being paid out in every bottle.

The 2007 Comtes draws exclusively from five Grand Cru villages of the Côte des Blancs — Avize, Cramant, Chouilly, Le Mesnil-sur-Oger, and Oger — whose deep chalk soils deliver exceptional drainage, relentless natural acidity, and the saline, almost powdery minerality that defines the cuvée's DNA.

Only first-pressing juice is used, and approximately 5% of the base wine is fermented and aged ~8 months in small Seguin Moreau oak barrels before blending — enough to introduce texture and faint spice without compromising the Chardonnay's precision.

Malolactic fermentation is carried out, and the wine rests 8–12 years on lees in the 4th-century Gallo-Roman crayères beneath the former Abbey of Saint-Nicaise in Reims — constant temperature, constant humidity, unhurried autolysis.

Dosage has been progressively reduced to ~8–9 g/l, and ascorbic acid in the liqueur d'expédition with jetting at disgorgement replaces heavy SO₂, preserving freshness without oxidative insurance. The 2007 vintage, not listed among the library's benchmark years, represents a leaner, more austere expression — taut chalk-driven acidity, restrained autolytic depth, and a long, slow drinking arc ahead.