This champagne’s blend is composed of 80% Pinot Noir and 20% Pinot Blanc, a grape rarely found in the Champagne region. The two grape varieties come from eight different plots around Riceys sur Marnes, whose soils contain clay and Kimmeridgien limestone. About 20% reserve wines – aged in wooden barrels – are added to the blend. Typical of Horiot, the base wine, too, is aged in wooden barrels and then matures on lees. Brut Nature – so no dosage.
- Shiny gold/yellow in the glass, with very delicate bubbles but dense mousseux.
- Dry on the nose, with straightforward sparseness. Strongly minerality with fine fruit of mirabelle plums, apricots and lemons. Subtle notes of brioche and quince tart shine through. Lime leaves and basil to top it off.
- On the palate, the minerality of the Métisse is consistently prominent: Salty with citrus nuances. No frills, with a nice longevity and a strong astringent effect.
- Is a perfect companion to fish and meat dishes such as oysters, char served with root vegetables or veal tartare with herbs.
The Champagne House of Olivier Horiot
Olivier Horiot’s ancestors have been growing wine in Les Riceys since the 16th century and have traditionally passed it on to the cooperative. In 2000, the young winemaker’s house has been producing wine (not common in Champagne) and in 2004, he began the biodynamic production of Champagne. This resulted in a series of special vintage champagnes aged for a year in oak barrels on fine lees. Arguably the most notable feature of Olivier Horiots’ house is that the champagnes are made not only from the three usual grape varieties, but also from the far less common Arbanne, Pinot Blanc, Pinot Gris and Petit Meslier. Thus, the many burgundy barrels hidden in the cellar contain unique cuvées that produce champagnes with a special assemblage.