Champagne Jérôme Pr

Terroir & Trauben

Les Béguines — A Singular Vineyard Voice

The heart of Prévost’s production is the parcel known as Les Béguines, planted entirely to Pinot Meunier on chalky clay soils in the village of Gueux. While Meunier is often relegated to a supporting role in Champagne blends, Prévost demonstrates its profound capacity for articulating terroir when grown on appropriate soils and vinified with care. The vines, planted in the 1970s and early 1980s, are farmed with meticulous attention to soil health and natural balance, with grass cover between rows and extremely low yields.

Weinbereitung

Natural Methods, Pure Expression

Prévost’s winemaking is deliberately minimalist, allowing the vintage and vineyard to speak clearly. Grapes are hand-harvested and whole-cluster pressed, then fermented with indigenous yeasts in old 228-litre barrels sourced from Burgundy. No new oak is used, ensuring the wine’s purity remains unmasked by wood influence. Malolactic fermentation occurs naturally, and the wine remains on its fine lees in barrel for extended ageing before being bottled without fining or filtration.

After bottling, the wine undergoes a prolonged second fermentation and ageing on lees in bottle, typically for at least three years before disgorgement. Each bottle is disgorged by hand à la volée without freezing, and receives only a minimal dosage of around 1-2 grams per litre, qualifying it as Extra Brut. This light touch preserves the wine’s crystalline precision and allows its inherent complexity to shine through.

Verkostungsnotizen

Depth, Texture, and Profound Character

La Closerie Les Béguines presents a complex aromatic profile that defies conventional expectations of Pinot Meunier. The nose reveals layers of ripe orchard fruits—golden apple, quince, and white peach—interwoven with notes of fresh almonds, brioche, and subtle chalky minerality. On the palate, the wine displays remarkable depth and vinous character, with a creamy mousse that carries flavours of citrus zest, honey, dried apricot, and a distinctive saline quality. The texture is both rich and energetic, supported by a fine acidic backbone that drives the long, mineral-inflected finish. This is Champagne of gastronomic intent, structured yet refined, with an authenticity that sets it apart from more polished commercial styles.

Service & Paarung

Bei Tisch

This is a Champagne that deserves a place at the dinner table rather than as an apéritif. Serve it slightly warmer than conventional wisdom suggests, ideally in a white Burgundy glass that allows its aromatic complexity to unfold. The wine’s texture and depth make it a superb match for rich seafood preparations—lobster with brown butter, seared scallops, or turbot in cream sauce. It also pairs beautifully with white-meat poultry, mushroom-based dishes, and aged Comté or Beaufort cheese. Allow the wine to breathe in the glass for fifteen minutes to reveal its full personality, and don’t hesitate to cellar it for several years to gain further complexity.

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