# Haut Revers Du Chutat Coteaux Champenois Blanc (2019)

- **Producer:** Jacques Lassaigne
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €95
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, grapefruit, peach, apricot, apple, blossom, butter, toast, cream, honey, almond

## About this wine

Jacques Lassaigne is a highly acclaimed family estate located in Montgueux, an exceptional chalk hill in the Aube region of Champagne. Often referred to as the 'Montrachet of Champagne' due to its unique Cretaceous chalk soils and south-facing exposure, Montgueux produces incredibly ripe, mineral-driven Chardonnay. While the estate is famous for its terroir-focused sparkling wines, Emmanuel Lassaigne also crafts minuscule quantities of still white wine under the Coteaux Champenois appellation. The 'Haut Revers Du Chutat' is a single-vineyard (lieu-dit) bottling that showcases the sheer power, tension, and chalky depth of Montgueux without the influence of bubbles.

## Interesting facts

- Coteaux Champenois is the appellation for still wines in Champagne, representing less than 0.1% of the region's total production.
- Montgueux is an isolated hill of 120 million-year-old chalk, distinct from the rest of the Aubois region.
- Emmanuel Lassaigne does not use any sulfur during the pressing process to allow the juice to express its natural character.

## Food pairing

The high, vibrant acidity of this still Coteaux Champenois cuts effortlessly through rich, buttery sauces and fatty fish, while its deep mineral core and ripe stone fruit notes complement delicate seafood, poultry, and earthy mushrooms without overpowering them.

## Wine making process

Emmanuel Lassaigne practices low-intervention, natural winemaking. The grapes from the 'Haut Revers Du Chutat' parcel are harvested by hand at optimal ripeness. Fermentation occurs spontaneously using indigenous yeasts in neutral oak barrels. The wine undergoes full malolactic fermentation and is aged on its fine lees in barrel to develop texture and complexity. In keeping with the estate's natural philosophy, the wine is bottled unfined and unfiltered, with little to no sulfur dioxide added, preserving the purest expression of the Montgueux terroir.