Champagne Clergeot

Located in Polisot, in the Côte des Bar, Paul-Bastien Clergeot took over the family vines and created Maison Petit Clergeot in 2017. The vineyards occupy 8 hectares spread over the three villages of Polisot, Balnot-sur-Lagne, and Les Riceys, with a parcel of Chardonnay in Montgueux.

The southern part of the Aube is Grower Champagne heartland: Vineyard singularity prevails, and growers produce terroir-driven wines with each vintage, rather than the ubiquitous non-vintage blends so prevalent in the wider region. Paul-Bastien’s keen eye for detail is at home here: “Une parcelle, Un cepage et Une annee” (one plot, one variety, one vintage) is the philosophy behind his wines. He has embraced the principles of organic farming. Every aspect of the wine production is thought through, from organic hay to keep the vines cool in the summer, grazing sheep mowing vineyards in the winter, homemade compost and even using organic material for his braille embossed labels.

For Chevry Cuvée cuve, the majority of vines were planted in 1975, lending gravitas and complexity. Vinification is in stainless steel after which the wine spends 30 months on the lees. The result is an incredibly mineral wine full of tension and energy that will pair perfectly with any dish trying to bring the sea to the table.

We were so keen to start working with him that after our initial visit we loaded the car up with 120 bottles of his ‘Chevry V20’ just to get the ball rolling sooner!