Champagne Pierre Gerbais Beauregard

In 2021, Aurélien Gerbais restructured the entire Pierre Gerbais range around a single radical commitment: every cuvée would be a single-vineyard bottling, and no sulphur dioxide would be added at any stage before bottling — a transparency standard almost unheard of in Champagne AOC. Beauregard is the estate's rosé expression, produced as 100% Pinot Noir via saignée from the Beauregard parcel in Celles-sur-Ource, Côte des Bar. The vineyard sits on Kimmeridgian marl and limestone — the same geological formation that defines Chablis Premier Cru — interlaced with Portlandian clay-limestone and fossilised ammonites, at the confluence of the Seine, Arce, Laigne, and Ource river valleys. This cool, moisture-moderating microclimate preserves tension and cut in the Pinot Noir fruit. Fermentation proceeds with indigenous pied-de-cuve yeasts in stainless steel, full malolactic completed in tank, and the wine ages sur lattes for a minimum of 30–36 months before disgorgement. Total SO2 at bottling is held to ~25–30 mg/L, with dosage fixed at Extra Brut 3 g/L using rectified grape must (MCR) rather than cane sugar — a deliberate choice to keep the liqueur d'expédition within the wine's own flavour register. Bottled unfiltered and unfined. The saignée method on Kimmeridgian-grown Pinot Noir delivers a rosé of genuine structural weight rather than delicacy, making Beauregard an outlier among Aube grower rosés.