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Champagne J.M. Goulard Sereine Rituel Intemporel Vendange
Champagne J.M. Goulard

Sereine Rituel Intemporel Vendange

฿฿฿

SKU:WSP5843DJIn stock

When Damien Goulard took operational control in 2012, he introduced parcel-by-parcel vinification and selective oak barrel ageing to a house his father Jean-Marie had built from scratch after leaving the cooperative in 1995 — a deliberate break from the cooperative model that now defines the Goulard identity as a Récoltant-Manipulant. The Sereine Rituel Intemporel draws fruit from the Massif de Saint-Thierry northwest of Reims, where south- and southeast-facing parcels at approximately 130 m elevation sit on sandy-clay soils over chalk — a profile that strips Pinot Meunier of the broad, jammy character it shows in the Marne Valley and pulls it toward leaner, more mineral expression. The 2021 blend is 35% Pinot Noir, 35% Pinot Meunier, 30% Chardonnay, pressed in a traditional 4,000 kg Coquard basket press, cold-settled, fermented in stainless steel with full malolactic fermentation completed, then aged a minimum of 3 years on lees in bottle — well above the AOC minimum — before disgorgement at 7 g/L dosage (Brut). Reserve wines from a solera system anchor the blend's continuity across harvests. What sets Sereine apart within the Goulard range is its position as the house's structured, multi-varietal expression from a terroir the broader market has only recently begun to recognize, neighboring Chartogne-Taillet on the same plateau. The 2021 vintage, the first to carry organic certification, brings the freshness of a cool-leaning northern harvest to a wine built for 2–5 years of further development.

Details

Country
France
Region
Champagne
Variety
Chardonnay, Pinot Noir, Pinot Meunier
Vintage
2021
Bottle size
750 ml

Taste profile

Body
Medium
Acidity
Medium-High
Sweetness
Dry

Pairs well with

  • Shellfish & crustaceans
  • Grilled & roasted fish
  • Soft & creamy cheese
  • Roast poultry & chicken
  • Hard & aged cheese

Sommelier’s pick: Grilled langoustine with brown butter and tarragon · Steamed sea bass with ginger and spring onion · Burrata with white peach and Amalfi lemon zest

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