Not all Champagne is sparkling wine. Coteaux Champenois are the 'still' wines of Champagne. If you have never come across or tried one of these wines before, do not be surprised as they are pretty rare. Not a lot is produced and most is consumed within Champagne itself. Coteaux Champenois can be red, white or rose, but red is by far the most common. I have seen just a couple of examples in the past that have been brought into Australia (most notably Bollinger's 'La Cote aux Enfants') but white? It is something I have never seen available...until now

A beautiful and pure Coteaux Champenois blanc that seamlessly unites pristine white peach and lemon fruit with the vanilla of high-class French oak. Full malic acidity is rare in Coteaux and makes for a tense acid line, yet is held confidently, thanks to impeccably ripe and poised fruit concentration rising on the palate to meet its towering heights of acidity. It’s commanding, classy and will be profoundly long-lived  - 92pts Tyson Stelzer 'Champagne Guide 2020-2021'

Vintage 2016. Vinified in barrels and left on its fine lees for 18 months, it has not been filtered or fined, and has not undergone malolactic fermentation. The vineyards are situated on the hills of Mareuil with perfect aspect and exposure to the sun, making these some of the warmest sites in all of Champagne. Mareuil is most famous for it's Pinot Noir, but Hebrart's Blanc de Blancs has always impressed for being so rich and voluptuous - now you can revisit in it's most purest form!

The fruit is sourced from the 'Clos le Leon' vineyard in Dizy