Millesime 2009

Davy Dosnon founded his micro-négociant house in 2007 with a single conviction: that the Côte des Bar's Kimmeridgian soils — geologically identical to Chablis premier cru, not the chalk of Reims — demanded Burgundian winemaking, not Champagne convention. The 2009 Millesime is the direct expression of that conviction in a warm, generous harvest year.

Vineyards in Avirey-Lingey sit on hard limestone over Kimmeridgian and Portlandian sub-soils dense with fossilized Exogyra Virgula oysters — clay-marl that drives saline, oyster-shell minerality and structural tension rather than the soft, fruit-forward character typical of Aube Pinot Noir.

Vines average over 30 years old, pruned to Cordon de Royat for controlled yields.

Fermentation and malolactic conversion take place entirely in old Burgundian oak — 228-litre Puligny-Montrachet barriques, 500-litre, and 600-litre demi-muids, all minimum five years old — with indigenous yeasts only, over approximately ten months. The base wine is unfined and unfiltered, with dosage kept to the house's characteristically low range, allowing raw terroir to dominate.

Only the cuvée (first pressing) is used; the taille is sold off entirely.

What separates this from virtually every Champagne house is the commitment to full-range barrel fermentation with natural yeasts — a Burgundy-in-bubbles philosophy applied to a vintage, not just a prestige cuvée. The 2009's warmth fills out the mid-palate while Kimmeridgian tension keeps the line taut; at this age the wine is in a compelling secondary window, with toasted brioche and fossil-mineral depth converging.