Georges Remy is one of the recent breakout stars of the grower champagne movement of the past 10 years. Having trained in Bordeaux he returned to the family estate in the early 2000's working alongside his father whilst  he experimented with small parcels across the entire estate, shaping and honing his wines in a way that displays his affinity for red grapes, releasing his first cuvee in 2011. Georges is one of the last growers to harvest his vines at around 11.5 to 12 degrees to ensure maximum maturity when harvested. Grapes are harvested by hand, pressed gently by either a 4,000kg or 2,000kg pneumatic press. Fermentation occurs in varying sized 228L Burgundy, 300L cigar, 500L or 600L barrels. The juice then rests in barrel anywhere from 17 to 20 months as malolactic fermentation naturally completes. Dosage amounts depend on the specific cuvée ranging from 0 to 3.5 grams per liter. From four terroirs, : Grand Cru villages , Ambonnay, Bouzy, and Louvois, 1er Cru Village , Tauxieres. Blend: 73% Pinot Noir, and 27% Chardonnay drawn from 94% 2020 vintage, 3% 2019 and 3% 2018. Grapes are picked and double-sorted, once in the vines and once before pressing. Elevage on the fine lees in 228L barrel, with naturally completing malolactic. Unfined, unfiltered, no dosage. Controlled-oxidized notes similar to great white Burgundy, with a rich, luxe finish. A touch of new oak adds to the spicy notes of autumn fruits. Blue fruits and a little toast on the nose whilst the palate is filled with rich red fruits, cherries and a saline edge that keeps it tight, savoury and poised. Compelling weight and a structure that builds and builds over the hours, this is real heady stuff, its an absolute force of a champagne that will keep you enthralled. Triage July 2021 Disgorged March 2023