Champagne Vouette et Sorbée 

‘Vouette’ and ‘Sorbée’ are not people, but actually the names of the two historic family vineyards that Bertrand inherited from his father in 1993. Being in the south of Champagne, the soils in these vineyards are more akin to that of Chablis, just further south, exhibiting both the Kimmeridgian and (a tiny area of) Portlandian limestone that Chablis is famous for. Bertrand’s estate is now made of these two plots, and four more totalling 5 hectares, all in close proximity.

Bertrand had come from working in the design world of luxury brands for the likes of Chanel, Dior and Girlan. From this experience he gained a view that luxury goods (like Champagne) are so because they’re made from the best ingredients with the best practices, not because they’re the best marketed. Applying this to wine growing, he started converting vineyards to biodynamics in 1998. Having his vineyards confined to a modest geographic area is unusual in Champagne, and it allows Bertrand to truly farm with this holistic approach. 

Encouraged by friends and mentors Anselme Selosse and Jérôme Prévost, Bertrand bottled his first Vouette et Sorbée wines in 2001. He uses a traditional wooden press, and the wine is not pumped, fined or filtered. Sulphur is added sparingly at the press only, and wild yeast fermentation and élevage takes place in barrels up to 8 years old. Hand disgorged, all the cuvées are finished non-dosé. From high quality, low yielding fruit, the wines are managed with careful attention to the influence of lees and oxygen during aging. The results are wines that are textured, layered and complex. They also have the clarity and drive typical of the best Champagne.

Vouette et Sorbée Fidèle Brut Nature 2021

The vines for this brilliant Champagne are planted in the lieu-dit of Vouette, on a Kimmeridgian limestone slope facing due south. It offers a rich gold colour, typical of low yielding Pinot Noir, and is vinous on the palate with mineral vitality. Given a little time in the glass, and served ideally at 12°C, it evolves constantly, revealing flavours layer after layer.

Vouette et Sorbée Blanc d'Argile Brut Nature 2020

This comes from low-yielding vines in the lieu-dit Biaune, a cool parcel planted alongside the forest on Kimmeridgian soil. The Chardonnay vines are massale selections from Selosse’s Avize and Dauvissat's Chablis Grand Cru vineyards. Oak aged in 4 to 10 year old 500/600 litre barrels before bottling for 'élevage sur lattes', it is richer, deeper and more complex than many blanc de blancs, but still with tightly wound acidity and salivating minerals – like a top Chablis Grand Cru with fine bubbles.

Vouette et Sorbée Saignée de Sorbet Brut Nature 2020

This is the wine that first caught our attention in London in the mid 2000s. Sorbée sits on Portlandian limestone, a type of soil which represents less than 1% of the appellation, and was planted with an old massale selection from Domaine Lafarge in Volnay. Whole-cluster Pinot Noir grapes go through semi-carbonic maceration before bleeding (saignée) occurs. It makes for a deep, concentrated, red-fruited, peppery Rosé Champagne.