Vincent Charlot ‘Fruit de ma Passion’ Extra Brut, Champagne, France 2017

Vincent Charlot is one of Champagne’s most compelling biodynamic growers—an instinctive vigneron whose wines channel the full energy of his soils and the living ecosystems he cultivates. Since taking over the family domaine in 2001, Charlot has farmed 33 parcels across six communes in the Coteaux d’Épernay, each vinified separately to honor its identity. His approach is rooted in biodiversity, natural fermentations, long élevage, and minimal intervention. The result is Champagne that is unapologetically expressive, savory, textural, and deeply tied to its terroir.

WINEMAKER: Vincent Charlot

FARMING: Certified Organic; Biodynamic

VARIETIES: Predominantly Pinot Meunier with roughly equal parts Pinot Noir and Chardonnay (proportions vary by vintage)

TERROIR: Vines planted between 1964 and 1976 on gentle slopes composed of chalk (craie), clay, and silex/chert across the Coteaux d’Épernay. These varied soil types contribute mineral tension, complexity, and structure to the final blend.

VINIFICATION: All parcels are harvested and vinified separately. Natural primary fermentation in amphorae and seasoned 225L French oak barrels. No malolactic fermentation, no fining, no filtration.

AGING: Aged 9–11 months in old oak, then ~3.5 years sur lattes before disgorgement. Secondary fermentation is triggered using concentrated grape must. Finished with a low dosage of ~4 g/L and minimal sulfites.

TASTING NOTES: A savory and distinctive expression of grower Champagne, showing layers of dried citrus, orchard fruit, toasted hazelnut, and wild herbs. Pinot Meunier brings depth and plushness, while chalk-driven acidity sharpens the palate. Yeast autolysis adds umami, spice, and a long, mineral finish. Textural, complex, and unmistakably Charlot.

FOOD PAIRINGS: Comté, mushroom dishes, roasted poultry, cured meats, seafood with beurre blanc, or anything umami-rich.