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Pierre Baillette

2020 Pierre Baillette, Le Village Premier Cru, Trois-Puits 1.5L

France Chardonnay Pinot Meunier Pinot Noir Champagne Trois-Puits Premier Cru 1.5L Extra Brut

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90
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2020 Pierre Baillette, Le Village Premier Cru, Trois-Puits 1.5L
Pierre Baillette

2020 Pierre Baillette, Le Village Premier Cru, Trois-Puits 1.5L

France Chardonnay Pinot Meunier Pinot Noir Champagne Trois-Puits Premier Cru 1.5L Extra Brut

CellarTracker

90
/

Le Village is the flagship, about equal parts Pinot Noir and Chardonnay with 20% old-vine Pinot Meunier added. The chalky soils give this incredible grip; "It has a delightful crisp acidity and saline finish that paired really well with oven roasted almonds, sea salt and the salty characters of Succession," Daniel firmly claimed. "Honestly, I want to bring this over to a friend's house to share, or give as a gift, or even tuck away a few more bottles for the house. Seriously, I'm refilling the glass before I even know it."

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"Périne's family's vineyards are laden with thick chalk, generating tremendous energy in the wines which with slightly lower pressure display incredible length and texture. "

Pierre Baillette

Périne Baillette is the third generation in charge of the Baillette cellar, an incredibly talented young winemaker creating pure, vinous champagnes. Aside from dad, she has the ear of another rock star winemaker within her own house: Alexandre Chartogne, of Chartogne-Taillet in Merfy. The roots of that family are dug deeper in the winemaking world than just about anyone in all of Champagne - not to mention that Alex was tutored by Anselme Selosse before making his own name known. Périne Baillette is at the helm of the 3rd-generation estate in the village of Trois-Puits, just a few miles south of Reims where the famous Champenois chalk is firmly on display. Périne's style is rather traditional, applying the maximum care in the vineyard (aided by horse friends named Tarzan and Saumur), and a light touch in the cellar - the wines are not the reductive style of many of the Grand Marques, but slightly oxidative in method, meaning the wines are actually stunning shortly off the cork.

Her vineyards outside of the home village consist of Rilly la Montagne and Verzenay, the latter a birthday present parcel from Monsieur Chartogne. In the cellar, everything is done naturally and by gravity - natural yeasts, and the wines are allowed to go through the malo-lactic conversion naturally. There isn't even any sulfur added until bottling, which is applied sparingly at that. With such natural texture and breadth, the dosage can be quite low with none of the wines having more than 5 g/l added at bottling.

Meet the Producer

Pierre Baillette

"Périne's family's vineyards are laden with thick chalk, generating tremendous energy in the wines which with slightly lower pressure display incredible length and texture. "

Périne Baillette is the third generation in charge of the Baillette cellar, an incredibly talented young winemaker creating pure, vinous champagnes. Aside from dad, she has the ear of another rock star winemaker within her own house: Alexandre Chartogne, of Chartogne-Taillet in Merfy. The roots of that family are dug deeper in the winemaking world than just about anyone in all of Champagne - not to mention that Alex was tutored by Anselme Selosse before making his own name known. Périne Baillette is at the helm of the 3rd-generation estate in the village of Trois-Puits, just a few miles south of Reims where the famous Champenois chalk is firmly on display. Périne's style is rather traditional, applying the maximum care in the vineyard (aided by horse friends named Tarzan and Saumur), and a light touch in the cellar - the wines are not the reductive style of many of the Grand Marques, but slightly oxidative in method, meaning the wines are actually stunning shortly off the cork.

Her vineyards outside of the home village consist of Rilly la Montagne and Verzenay, the latter a birthday present parcel from Monsieur Chartogne. In the cellar, everything is done naturally and by gravity - natural yeasts, and the wines are allowed to go through the malo-lactic conversion naturally. There isn't even any sulfur added until bottling, which is applied sparingly at that. With such natural texture and breadth, the dosage can be quite low with none of the wines having more than 5 g/l added at bottling.

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