Guiborat

Richard Fouquet, represents the 5th generation at this 8 hectare family domaine created in 1885 with vineyards in Cramant, Chouilly and Mardeuil. He grew up in a Paris suburb, but from an early age told his grandmother that he would come to the domaine to make champagne. He moved there when he was 18 and was only 21 when he took over the gestion of the domaine from his grandmother in 1996. His grandmother’s husband had died at the age of 33 and her son at the age 24. Richard’s grandmother lived at the domaine until she died a year ago in her mid 90s.Almost 3/4 of the production,5 of the 8 hectares, is sold to Laurent-Perrier, the domaine keeps only the best parcels to make their champagne – most of which are grand cru vineyards from the deep chalk of Cramant and Chouilly, as well as a vineyard in the Marne near Epernay where they have Pinot Meunier. In an average year, Guiborat produces less than 2,500cs. Farming is all done by hand, with aggressive pruning and low yields. Mostly fermented and aged in steel, small lots are also aged in neutral barrels. The bottles are aged in chalk cellars under the winery and the vineyards.
"A young viticulteur among the most talented and engaged in the Côtes du Blanc...You better get on board before he becomes an institution" - Michel Bettane

Wines

Champagne Grand Cru Extra Brut ‘Prisme’

Varietal: Chardonnay

Color: Sparkling

Farming Practice: Organic

Practicing organic. 100% Chardonnay. Sourced from 3 parcels in Grand Cru villages in the Cote de Blancs. From Cramant – Les Bergeries (planted in 1984) and from Chouilly- Le Mont Aigu (planted in 1970 and 1979) and Les Caurés (planted in 1946 and 1998). Deep chalk soil. The older vines of Chardonnay (all are over 30 years old), from parcels which give the best expression of the chalk make up the cuvee Prisme. For Prisme only the first juice of the press is used. The grapes from each parcel are kept separate and vinified individually in stainless steel (94%) and neutral 400 liter barrels (6%) to keep the identity of each terroir. After fermentation the base wines have a lengthy elevage on their lees (at least 7 months) until assemblage and bottling the following Spring. In Richard’s quest for an absolute minimum of intervention and transparency, malo is blocked on the base wines. The goal of Prisme is an emphasis on the chalk of Cramant and Chouilly. Currently 2013 vintage. Aged for a minimum of 44 on the lees months in the chalk cellars beneath the winery before disgorgement. Dosage of 4.5 g/l. Aged an additional 6 months after disgorgement before release.

Champagne Grand Cru Extra Brut ‘Tethys”

Varietal: Chardonnay

Color: Sparkling

Farming Practice: Organic

Practicing organic. 100% Chardonnay. Sourced from 4 parcels in Grand Cru villages in the Cote de Blancs. From Cramant – Les Bergeries (planted in 1984) and from Chouilly- Le Mont Aigu (planted in 1970 and 1979) and Les Caurés (planted in 1946 and 1998) along with 5th parcel, Les Briquettes (planted in 1969) from Oiry. Chalk is the dominant soil type in all his parcels though here there are some alluvial and clay top soils interspersed with the pure chalk. The grapes from each parcel are kept separate and vinified individually in stainless steel to keep the identity of each terroir. After fermentation the base wines have a lengthy elevage on their lees (at least 7 months) until assemblage and bottling the following Spring. In Richard’s quest for an absolute minimum of intervention and transparency, malo is blocked on the base wines for every cuvee except this one- where a small amount is permitted. Tethys – named after the Greek goddess of the sea and the name of the ancient ocean which previously covered Champagne- emphasizes the pleasure and fruit of Chardonnay. Currently 2014 vintage. Aged for a minimum of 30 months on the lees in the chalk cellars beneath the winery before disgorgement. Dosage of 5.5 g/l. Aged an additional 6 months after disgorgement before release.

Champagne Grand Cru Extra Brut Millesime

Varietal: Chardonnay

Color: Sparkling

Farming Practice: Organic

Practicing organic. 100% Chardonnay. For the 2010 it was sourced from 1 Grand Cru parcel in Chouilly- Le Mont Aigu (planted in 1970 and 1979) but it can include Les Caurés as well in a given year. These two vineyards give a yin and yang of Chouilly. Les Caurés has a northeastern exposure on fractured chalk which gives wines with a chiseled, nervy structure whereas Mont Aigu, with a southeastern exposure, gives richer and very ripe wines. Chalk soils. The grapes from each parcel (only Mont Aigu in 2010) are kept separate and vinified individually in stainless steel to keep the identity of each terroir. Only the juice of the first press is used. After fermentation the base wines have a lengthy elevage on their lees (at least 7 months) until assemblage and bottling the following Spring. In Richard’s quest for an absolute minimum of intervention and transparency, malo is blocked on the base wines. The goal of the Millesime is to capture the quintessence of the terroir of Chouilly. Currently 2010 vintage. Aged for 79 on the lees months in the chalk cellars beneath the winery before disgorgement. Dosage of 4.5 g/l. Aged an additional 9-12 months after disgorgement before release.

Press