Thomas Perseval, like many of our other favorite young Champenois, is part of a region-wide movement to make more terroir-driven, vineyard-forward wine in Champagne by working organically in the vines, eliminating cultured yeast for the vins clairs, incorporating less reductive processes in the cellar, and lowering dosage to highlight ripe, well-tended fruit. Thomas' grandparents originally created the domaine in the Premier Cru village of Chamery (30 minutes west of Reims) as a co-op, and his parents began to make their own, estate-bottled wines in the 1980s. Thomas returned to the domaine in the 2000s after winemaking school with the goal of changing things, starting in the vines. In 2009, he began to convert to organic viticulture, receiving certification in 2012. He also changed the regime in the cellar, incorporating (in his own words) a more “laissez faire” philosophy. Both bottlings show great depth and complexity for a first release, with an emphasis on ripe, red fruit, structure, crisp acidity, and fine, creamy texture.
60% Chardonnay, 30% Petite Meslier, 15% Arbane, and 15% Pinot Blanc, direct pressed and fermented in neutral barrels for 19 months.