From: Ludes, Montagne de Reims, Champagne, France
Varietal: Pinot Noir, Chardonnay
Taste: An initial nose of lemon curd, white flower, and poached green apple opens with air (seriously, give this 20 minutes of breathing time after opening for the fruit, citrus, and spice notes to meld) to show off a more extensive breadth of aromatic complexity. Once allowed to open, notes of white and red cherry, Taylor gold pear, spiced lemon meringue pie, toasted brioche, and an undercurrent of stony minerality harmonize quite nicely. The palate undergoes a similar transformation with air. Taut citrus and slightly bitter almond open to full flavors that mirror the nose, complete with a long, sultry finish. This is a champagne worth the time it takes to open and an affordable champagne worthy of cellaring.
Pairing: I’d pair this with simple but flavorful dishes based on poultry, seafood, or vegetarian fare. For poultry, go with classics like poulet roti, skillet roast chicken with caramelized shallots, or something unique (and delicious) like gingery grilled chicken thighs with charred peaches. For seafood, sole meunière, garlicky crab and brown butter pasta, or even crab or fish cakes would be a fantastic match. And, for vegetarian pairings, baked feta and honey, roasted apple, shallot, and blue cheese tart, or a gruyère puff that can be served accompanied by a green salad for a cheery first or main course (check it out below).
Gruyère Puff
By Melissa Clark
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: “L'Anecdote is a vintage cuvée produced from the 1er Cru villages of Ludes and Rilly-La-Montagne (see more below). The blend is 50% Pinot Noir and 50% Chardonnay. The alcoholic and malo-lactic fermentations are made either in tank or in wood and the “assemblage” is bottled the following spring. The champagne then remains “sur lattes” for at least 60 months before being disgorged. The dosage is 3g.”
