The Champagne harvest 2013– late, but potentially outstanding
It has been another strange year for Champagne, starting with a cold, wet winter, followed by a gloomy, chilly spring with a lot of rain. Vine development started two weeks behind the ten-year average, and never made up for that lost time.
Along the way came a hot dry summer, boosting fruit quality thanks to the most sunshine ever recorded in Champagne in July and August.
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A masterclass in high-tension Grand Cru terroir, this single-vintage Blanc de Blancs from Verzy and Verzenay (typically known for Pinot Noir, making old-vine Chardonnay here exceptionally rare and sought-after) was vinified entirely in small oak barrels without malolactic fermentation and aged for years under natural cork.
The nose is brooding, laser-focused, and intensely mineral, opening with smoked Meyer lemon, yellow grapefruit zest, and crunchy green apple, deeply layered over notes of toasted brioche, raw almond, subtle vanillin, and damp chalk. On the palate, the entry is bone-dry, muscular, and electric. A micro-fine mousse carries a dense, chiseled core of citrus oil and white stone fruit, framed by the trademark, razor-sharp natural acidity of the 2013 vintage. Driven by a minimal Extra Brut dosage, it concludes on an extraordinarily long, saline, and mouthwatering finish that echoes with lime pith, oak spice, and wet limestone.
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