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Location: France, Champagne, Montagne de Reims
Winemaker: Emmanuel Brochet
Grapes: 33% Chardonnay, 34% Pinot Noir, 33% Pinot Meunier
Soil: Silt, clay and chalk
Dosage: 2g/l
Bottled: July 2023
Vendage: 2022
From us at M&L: First generation winemaker Emmanuel Brochet has been making Champagne since 2007 in the village of Villers-Aux-Noeux in the Montagne de Reims. Almost entirely a one-person operation, Emmanuel meticulously cares for 2.5 hectares of Pinot Noir, Chardonnay and Pinot Meunier grown on silt, clay and chalk. He has been certified organic since 2011.
The ‘Le Mont Benoit’ is captivating. Hazelnuts, crème brûlée, black licorice on the nose. Tangy raspberries plucked off the bush and a meandering stream of chalky minerality. Emmanuel’s intention in the vineyard is to allow the plant to its find balance. The result: purity and harmony in the glass.
From the Importer Avant Garde: When you meet with Emmanuel, you quickly realize that he chose the right path. Emmanuel is a passionate man about his craft. In 1997, he became a first generation Champagne grower.
Emmauel's vineyards are located in the little village of Villers-Aux-Noeux in the Montagne de Reims on the lieu-dit “Le Mont Benoit”. The single vineyard of 2.5ha is planted with Chardonnay, Pinot Noir and Pinot Meunier and situated on a slope divided in two parts; on the upper level the oldest vines were planted in 1962, on the lower level the youngest in 1984.
The soil is made of silt, clay and chalk. Emmanuel's approach is artisanal in the vineyards and in the cellar, all the work is done by him and almost entirely by hand. In 2011, the estate was certified organic though Emmanuel has farmed for the last 10 years without any chemicals. As he says the main goal is for the plant to find its balance without stressing it.
In the cellar, he uses a traditional vertical press. It allows him to press with precision some small batches. Only the cuvee is selected and brought to barrique for fermentation which is carried naturally, a small amount of SO2 is added after the malo ends.
In the last few years, Emmanuel was able to select his own ambient yeasts to start the second fermentation with success. All the wines are Extra-Brut and the production is around 7,000 to 8,000 bottles. His main cuvee called Le Mont Benoit Extra Brut is an assemblage of 2 vintages. His wines are really pure, precise and showing minerality combined with ripeness and great pleasure.
Location: France, Champagne, Montagne de Reims
Winemaker: Emmanuel Brochet
Grapes: 33% Chardonnay, 34% Pinot Noir, 33% Pinot Meunier
Soil: Silt, clay and chalk
Dosage: 2g/l
Bottled: July 2023
Vendage: 2022
From us at M&L: First generation winemaker Emmanuel Brochet has been making Champagne since 2007 in the village of Villers-Aux-Noeux in the Montagne de Reims. Almost entirely a one-person operation, Emmanuel meticulously cares for 2.5 hectares of Pinot Noir, Chardonnay and Pinot Meunier grown on silt, clay and chalk. He has been certified organic since 2011.
The ‘Le Mont Benoit’ is captivating. Hazelnuts, crème brûlée, black licorice on the nose. Tangy raspberries plucked off the bush and a meandering stream of chalky minerality. Emmanuel’s intention in the vineyard is to allow the plant to its find balance. The result: purity and harmony in the glass.
From the Importer Avant Garde: When you meet with Emmanuel, you quickly realize that he chose the right path. Emmanuel is a passionate man about his craft. In 1997, he became a first generation Champagne grower.
Emmauel's vineyards are located in the little village of Villers-Aux-Noeux in the Montagne de Reims on the lieu-dit “Le Mont Benoit”. The single vineyard of 2.5ha is planted with Chardonnay, Pinot Noir and Pinot Meunier and situated on a slope divided in two parts; on the upper level the oldest vines were planted in 1962, on the lower level the youngest in 1984.
The soil is made of silt, clay and chalk. Emmanuel's approach is artisanal in the vineyards and in the cellar, all the work is done by him and almost entirely by hand. In 2011, the estate was certified organic though Emmanuel has farmed for the last 10 years without any chemicals. As he says the main goal is for the plant to find its balance without stressing it.
In the cellar, he uses a traditional vertical press. It allows him to press with precision some small batches. Only the cuvee is selected and brought to barrique for fermentation which is carried naturally, a small amount of SO2 is added after the malo ends.
In the last few years, Emmanuel was able to select his own ambient yeasts to start the second fermentation with success. All the wines are Extra-Brut and the production is around 7,000 to 8,000 bottles. His main cuvee called Le Mont Benoit Extra Brut is an assemblage of 2 vintages. His wines are really pure, precise and showing minerality combined with ripeness and great pleasure.