Taste: In the glass, “L’Ouverture” pours a pale gold with a persistent, fine mousse. The nose opens with fragrant notes of golden apple, poached pear, and orange oil, layered with fresh brioche, dried white flowers, and crushed chalk. On the palate, the wine is driven and detailed, with brisk acidity framing flavors of white peach, nectarine skin, toasted almond, and wet stone. A subtle savory note of dried herbs and saline emerges through the mid-palate, giving the wine depth and a vinous character. The finish is long, dry, and mouthwatering, with chalky tension and a final lift of lemon zest and baking spice.
Pairing: The focused structure and mineral backbone of this Blanc de Noirs call for dishes that highlight clean textures, subtle fat, and saline or umami elements. Look to pair with lightly fried dishes, creamy textures offset by acidity, and preparations featuring mushrooms, shellfish, or poultry.
Wine Notes: The “L’Ouverture” is a Blanc de Noirs crafted entirely from Pinot Noir sourced from the village of Écueil. The fruit comes from estate-owned parcels planted on sandy loam over chalk, particularly from the Premier Cru lieu-dit “La Petite Montagne,” where vine age ranges from 25 to 40 years. This specific sector of Écueil offers a slightly warmer exposure, allowing for optimal ripeness while preserving freshness thanks to its well-drained soils and the moderating influence of nearby forested ridgelines.
Savart harvests by hand at relatively low yields, with a strict selection of clusters at the winery. The base wine is composed primarily from a single vintage (varies by disgorgement), with a small percentage of réserve wine held in neutral barrels to enhance complexity and texture. Fermentation takes place with indigenous yeasts in a combination of stainless steel and used oak barrels. Malolactic fermentation is generally allowed, though it is not pursued uniformly across all lots. The wine is aged on fine lees and undergoes extended bottle aging before disgorgement. “L’Ouverture” is finished with a low dosage, typically around 4–5 g/L, emphasizing its Extra Brut profile. No fining or filtration is used at bottling.
About. Champagne Frédéric Savart is based in the village of Écueil, located in the Montagne de Reims, just west of Reims city proper. While modest in size, only about four hectares, the estate has carved out a formidable reputation for precision-driven, site-expressive Champagnes. Écueil itself is classified as Premier Cru and sits on a geological transition zone that combines clay-limestone soils with pockets of sand and chalk, giving the wines a vibrant backbone with layered textural nuance.
Frédéric Savart is widely regarded as one of the most thoughtful and exacting grower-producers working in Champagne today. Born and raised in the village of Écueil, he grew up among the vines his father Daniel farmed—land that had long been part of a co-op arrangement. While his family’s primary role was grape-growing, it was Frédéric who shifted the vision and began producing estate-bottled Champagne under his own name in the early 2000s.
