# Champagne Hervé Dubois Grand Cru Blanc de Blancs Millésime (2020)

- **Producer:** Champagne Hervé Dubois
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €40
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lemon, grapefruit, peach, geranium, toast, brioche, almond, hazelnut

## About this wine

Founded in 1920 in Avize by Paul Dubois, who moved from the Ardennes to work as a coachman before acquiring horse pastures that were later classified as Grand Cru, this estate transitioned to bottled wines under the Hervé Dubois label in 1981. Today, fourth-generation winemaker Nina Dubois manages the estate alongside her father Hervé. Working with nearly 5 hectares of Grand Cru Chardonnay vines in the famed Côte des Blancs, many of which were planted in the 1960s, this Récoltant-Manipulant estate produces focused vintage Champagnes that celebrate Avize terroir.

## Interesting facts

- Founder Paul Dubois originally moved to Avize as a coachman transporting grapes before acquiring pastures that became Grand Cru vineyards.
- The estate systematically blocks 100% of malolactic fermentation on Blanc de Blancs to maximize aging potential and mineral tension.
- Vines for this vintage cuvée average 60 years of age, with the oldest parcels planted up to 70 years ago in pure Belemnite chalk.

## Food pairing

The vibrant acidity, fine mousse, and chalky minerality of this Grand Cru Blanc de Blancs pair exceptionally well with rich shellfish and delicate, buttery seafood dishes. High natural acidity cuts through rich textures while enhancing fresh, iodized oceanic flavors.

## Wine making process

Crafted from 100% estate-grown Grand Cru Chardonnay in Avize. Fermentation takes place in temperature-controlled enamelled steel tanks. Malolactic fermentation is completely blocked (0%) to protect the crisp natural acidity and distinct mineral backbone of the fruit. After light filtration, the wine spends five years aging on fine lees in deep chalk cellars prior to disgorgement, finished with a Brut dosage of approximately 4.5 to 5.0 g/L.