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Vouette et Sorbée, Bertrand Gautherot

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  • 320. Champagne AC Extra-Brut (2015), Blanc d’Argile

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    Vouette et Sorbée, Bertrand Gautherot

    100% Chardonnay BdeB (12% alc.)

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    This comes from a tiny 17hh yield of chardonnay produced from a massale selection of cuttings from Anselme Selosse’s Avize vineyard and a famous Chablis grand cru. Made from the 2015 vintage, oak aged and disgorged without dosage in Dec 2016, it is richer and more complex than many blanc de blancs but at the same time has a tightly wound acidity, like a really good Chablis with bubbles. Very limited quantity. For drinking now to 2021.

  • 321. Champagne AC Extra-Brut (2013), Fidèle

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    Vouette et Sorbée, Bertrand Gautherot

    100% Pinot Noir (12% alc.)

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    The vines for this brilliant 2013 champagne are planted in the lieu-dit of Vouette, on a Kimmeridgian limestone slope facing due south. It offers a rich gold colour, typical of low yielding pinot noir and on the palate is vinous with a zesty, mineral vitality. Given a little time in the glass, and served ideally at 12°C, it evolves constantly, revealing layer after layer of flavour. Zero dosage. For drinking now to 2019.

  • 322. Champagne AC Extra Brut (2015) Textures

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    Vouette et Sorbée, Bertrand Gautherot

    100% Pinot Blanc (12% alc.)

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    A new cuvée from Bertrand, this is a real rarity in Champagne being a 100% Pinot Blanc (we also stock a few cases of Cédric Bouchard’s la Bolorée) from the 2015 vintage. It comes from the south facing vineyard of Fonnet in Buxieres where the vines are 20yo. Aged in large Georgian amphora and older barrels, it is a most attractive champagne with a good weight of fruit balanced by a salty mineral quality with a distinct herbal note. Zero dosage. As Bertrand warns on the label, ‘peut entrainer une euphore passagère’! For drinking now to 2021.

  • 323. Champagne Rosé AC Extra-Brut (2015), Saignée de Sorbée

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    Vouette et Sorbée, Bertrand Gautherot

    100% Pinot Noir (12% alc.)

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    This champagne comes entirely from the 2015 vintage – uncrushed whole grapes were macerated for six days in an open wooden cuve before pressing. Aged for ten months in new to eight year old 400 litre barrels it was disgorged without dosage in December 2016. Crushed red fruits, tense and pure, nicely cut through by a refreshing chalky flavour mark this exceptional rosé. Very limited quantity. For drinking now to 2021.