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Pierre Gerbais

NV Pierre Gerbais, La Loge

France Champagne 750ML Extra Brut

CellarTracker

92
/
NV Pierre Gerbais, La Loge
Pierre Gerbais

NV Pierre Gerbais, La Loge

France Champagne 750ML Extra Brut

CellarTracker

92
/

100% Pinot Blanc from an 80+ year-old plateau on Kimmeridgian soils. Combining a base vintage and a solera dating back to 2011, vinified without any additional sulfur (until bottling). Fermented in tank and then aged in bottle for 36 months on its lees, bottled with 3 g/L dosage.

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A fourth generation house in the Aube, now presided over by the young and inspired Aurelien Gerbais. Blessed with a healthy supply of vineyards in the Aube which were built up following the second World War, Aurelien has done wonders to improve the health of the old vineyards, and the resulting quality of his wines. Admittedly more "Burgundian than Champenois", this is a house to watch closely, especially if you are the type who drinks their Champagnes like top white Burgundies.

Pierre Gerbais

The Pierre Gerbais domaine has been around for decades. With lovely holdings throughout the Aube, their wines have always delivered for the price. Yet with the dawn of Aurelien's ascension came a marked increase in clarity, purity and class of the Gerbais wines.

"The wines always remind me of Olivier Lamy. Super pure, focused and way undervalued." -Doug Kahn

In the 1990s, the family's vineyards were converted to organic viticulture; you've heard this refrain before, but Aurelien's grandmother almost lost her life to poisoning from the vineyard's chemical treatments. That was the beginning of the change that brought about the insurgence of quality that was to come.

In 2021, Aurelien made some big changes. First, the bottlings are now single vineyard only. Also, "the Champagnes are now vinified and aged with no added SO2, with just a slight adjustment at bottling. Total SO2 is about 25-30 mg/l (about half of which is free SO2). Aurélien came to this realization after ten years of experience with zero SO2 on Audace" .

In the winery, the wines are vinified and aged without any added sulfur. Vinification occurs in tank, and the secondary fermentation will be started with proprietary, cultured yeasts. Only at bottling is a tiny amount of sulfur added. A total of 18 hectares are under vine, 10 Pinot Noir, 4 Chardonnay dnd 4 Pinot Blanc.

Meet the Producer

Pierre Gerbais

A fourth generation house in the Aube, now presided over by the young and inspired Aurelien Gerbais. Blessed with a healthy supply of vineyards in the Aube which were built up following the second World War, Aurelien has done wonders to improve the health of the old vineyards, and the resulting quality of his wines. Admittedly more "Burgundian than Champenois", this is a house to watch closely, especially if you are the type who drinks their Champagnes like top white Burgundies.

The Pierre Gerbais domaine has been around for decades. With lovely holdings throughout the Aube, their wines have always delivered for the price. Yet with the dawn of Aurelien's ascension came a marked increase in clarity, purity and class of the Gerbais wines.

"The wines always remind me of Olivier Lamy. Super pure, focused and way undervalued." -Doug Kahn

In the 1990s, the family's vineyards were converted to organic viticulture; you've heard this refrain before, but Aurelien's grandmother almost lost her life to poisoning from the vineyard's chemical treatments. That was the beginning of the change that brought about the insurgence of quality that was to come.

In 2021, Aurelien made some big changes. First, the bottlings are now single vineyard only. Also, "the Champagnes are now vinified and aged with no added SO2, with just a slight adjustment at bottling. Total SO2 is about 25-30 mg/l (about half of which is free SO2). Aurélien came to this realization after ten years of experience with zero SO2 on Audace" .

In the winery, the wines are vinified and aged without any added sulfur. Vinification occurs in tank, and the secondary fermentation will be started with proprietary, cultured yeasts. Only at bottling is a tiny amount of sulfur added. A total of 18 hectares are under vine, 10 Pinot Noir, 4 Chardonnay dnd 4 Pinot Blanc.

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