Sève Blanc de Noir is derived entirely from Pinot Noir and is produced on a plot in En Barmont – a warm little spot facing the southeast, with soil permeated by clay and Kimmeridgien limestone. After the harvest, the grape is fermented and aged in wooden vats. As usual for Horiot, the champagne sits on its lees for a long time. Exactly six years after the day of harvest, the champagne is disgorged – in this case, on September 14th, 2020.
- In the glass, a pale lemony yellow with a delicate, subtle perlage.
- The nose reveals the typical characteristics of long fermentation on the yeast: bread crust, shortcrust and brioche, plus lemon and quince tart – in other words, the full bakery menu 🙂 Here and there, a little lemon and ginger to add fruit and spice, plus lemon balm and basil.
- On the palate, the oh so fine bubbles provide quite the froth, and a nice acidity spreads throughout the mouth. The Sève then becomes pleasantly cool and silk, with a fine minerality. The lemon zest emerges subtly, combining fruit with bitterness. Concluded by a lingering finale, althewhile maintaining a marked balance.
- Pairs wonderfully with dishes of fish, such as grilled turbot with broccoli or trout tartare, as well as seafood salad.
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.