From: Verzy, Montagne de Reims, Champagne, France
Varietal: Pinot Noir
Taste: Simultaneously delicately fruity, equally deeply resonant, and balanced on a fine-tuned blade of precision, Georgeton-Rafflin’s ‘Signature’ encompasses the combination of intensity and tension indicative of Verzy. Juicy orchard and pit fruit flavors, candied red fruits, and notes of grapefruit with a hint of anise are accompanied by toasted almond brioche, dried honey, and baked red fruits over a core of chalky minerality. These aromas and flavors come to life once the bottle has been opened for about 20 minutes (don’t worry about putting the bottle back on ice; this is a champagne that’ll open like a still wine) and will continue to become prettier throughout the evening. This wine is stunning now but is an excellent example of an age-worthy champagne.
Pairing: The combination of red fruit, brioche, and chalky undertones makes me crave ham pairings. Croque-Monsieur or Madame’s, the classic glazed ham, the embarrassingly fantastic ham and cheese croissants or sliders, Cubano’s, or the Monte Cristo—they all work. Too well. You could even try hard to reach home culinary heights with David Tanis’ leek and potato soufflé with ham and fontina (check it out below), and the pairing would still work wonderfully.
Leek and Potato Soufflé With Ham and Fontina
By David Tanis
About. Champagne Georgeton-Rafflin is a family-owned estate in Ludes, a commune within the Montagne de Reims subregion of Champagne, France. The domaine spans 3.5 hectares and has been under the stewardship of the Georgeton family for four generations.
The vineyards of Georgeton-Rafflin are predominantly classified as Premier Cru, situated in the villages of Ludes, Chigny-les-Roses, and Rilly-la-Montagne. Additionally, the estate possesses select parcels in the Grand Cru village of Verzy, renowned for producing some of the finest grapes in the Champagne region. The vineyard composition is primarily Pinot Noir, complemented by Chardonnay and Pinot Meunier, allowing for a diverse range of cuvées that showcase the unique characteristics of each grape variety.
2006 after completing his studies and various apprenticeships, Rémi Georgeton returned to the family estate, bringing a renewed passion for terroir-driven wines and minimal intervention winemaking. Under his guidance, the domaine achieved Haute Valeur Environnementale (HVE) Level 3 certification in 2014, reflecting a commitment to environmental sustainability. This dedication was further solidified in 2021 when the estate attained organic and biodynamic certifications, underscoring a holistic approach to viticulture that respects the natural ecosystem.
The terroir of Georgeton-Rafflin's vineyards is characterized by the chalky soils typical of the Montagne de Reims, which provide excellent drainage and contribute to the minerality and finesse of the wines. The varied microclimates across the different villages impart distinct nuances to the grapes, allowing for the production of Champagnes with depth and complexity. The estate's commitment to biodynamic practices ensures that the health of the soil and vines is maintained, fostering a vibrant and balanced vineyard ecosystem.
In the cellar, Rémi Georgeton employs Indigenous yeasts for fermentation, embracing the vineyard's natural microbiota to enhance terroir expression in the wines. He has significantly reduced the use of sulfur dioxide, maintaining total SO₂ levels below 20 mg/L, to preserve the purity and authenticity of the Champagne. Aging is conducted in old barrels and large foudres, allowing for gentle oxygenation and the development of complex flavors without overpowering the inherent characteristics of the grapes. The wines are bottled without fining or filtration, ensuring the final product remains as true to its origin.
Wine Notes: From the Importer: “Signature is a vintage cuvée produced from parcels in the Grand Cru village of Verzy (more below), a village considered by the champagne authority, Richard Juhlin (and many) to be among the best in Champagne. The wine is 100% Pinot Noir. The alcoholic and malo-lactic fermentations are made either in tank or in wood and the wine is bottled the following spring. The champagne then remains “sur lattes” for a minimum of 60 months before being disgorged. The dosage is 3g.”