Champagne Jacques Selosse les Chanteraines

Terroir et raisins

A Singular Lieu-Dit in Mareuil-sur-Aÿ

Les Chanteraines is one of Jacques Selosse’s most coveted Lieux-Dits. It derives from a single 1.5-hectare parcel in Mareuil-sur-Aÿ — a village at the crossroads of the Montagne de Reims and the Marne Valley.

The parcel is planted entirely to Pinot Noir on south-facing slopes of clay and chalk. Vine age exceeds 40 years. Anselme Selosse cultivates these vines biodynamically — no herbicides, no chemical treatments. Yields are tiny. The fruit is intensely concentrated.

This is the terroir that fils Anselme considers among his finest for expressing pure site character.

Vinification

Burgundian Method, Champagne Soul

Les Chanteraines undergoes spontaneous fermentation with indigenous yeasts. Seasoned oak barrels are used exclusively. Full malolactic conversion follows, with extended ageing on fine lees.

Anselme Selosse employs a perpetual reserve system. Multiple vintages are blended to create complexity while preserving the site’s mineral signature. Dosage is minimal — typically 2–3 g/L. The terroir speaks without interference.

Each bottle spends a minimum of four years on lees before disgorgement. Low sulphur additions and cork closures are used even for non-vintage cuvées. The result: Champagnes that evolve magnificently for decades.

Notes de dégustation

Profound Complexity, Mineral Precision

Les Chanteraines opens with an extraordinary aromatic profile. Golden orchard fruits, hazelnut praline, and honeycomb interlace with saline minerality. Subtle oxidative notes of walnut oil and dried apricot complete the picture.

On the palate, the wine reveals remarkable density. The texture is vinous — more akin to Grand Cru Burgundy than conventional Champagne. Powerful chalky minerality drives through layers of ripe stone fruit, toasted brioche, and truffle.

The mousse is creamy and fully integrated. The finish is astonishingly long and saline. Umami complexity and crystalline purity linger. This is Champagne as haute gastronomie.

Service et jumelage

Serve Les Chanteraines warmer than conventional Champagne. Use generous Burgundy stems to fully express its vinous texture and complex aromatics.

This is a wine for the table — not the aperitif. Perfect pairings:

• Roasted turbot with beurre blanc
• Lobster thermidor
• Wild mushroom risotto
• Aged Comté
• White truffle
• Foie gras terrine
• Delicate game birds

Decant one hour before service. Additional layers of complexity will emerge.

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