# La Cabane des Pissottes Coteaux Champenois Rouge (2018)

- **Producer:** Champagne Goutorbe-Bouillot
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Meunier
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €50
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–18 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, blackberry, raspberry, vanilla, cedar, toast, forest floor, cinnamon, ginger

## About this wine

Produced by the family-run grower estate Champagne Goutorbe-Bouillot in Damery, this rare still red wine is named after a historic stone vineyard lodge built in 1880 by ancestor Jules Goutorbe Devaucelles. Overlooking the Marne River, the lodge stands on the steep, south-facing Les Pissottes micro-parcel, which measures just 0.40 hectares. The estate, established in 1911, is currently managed by Bastien Papleux, who continues the family tradition of crafting highly expressive, terroir-driven wines from their sustainably farmed vineyards.

## Interesting facts

- Named after an 1880 stone cabin built by ancestor Jules Goutorbe Devaucelles overlooking the Marne River.
- An extremely rare 100% Pinot Meunier still red wine from Champagne, where Pinot Noir typically dominates.
- Sourced from a tiny 0.40-hectare micro-parcel of old vines planted in 1952, yielding only ~600 bottles.

## Food pairing

This rare still red Champagne balances vibrant acidity with silky, fine-grained tannins and concentrated red fruit. It pairs beautifully with rich, gamey poultry like duck, where the acidity cuts through the fat, or earthy mushroom dishes that complement the wine's subtle forest floor and oak-matured complexity. Creamy local cheeses like Brie de Meaux also offer a luxurious texture contrast.

## Wine making process

Crafted from 100% Pinot Meunier harvested from old vines planted in 1952. Following strict manual harvesting and rigorous sorting of the low-yield grapes, the fruit undergoes eight days of skin fermentation and maceration. Malolactic fermentation is intentionally avoided to preserve the wine's natural tension and vibrant northern acidity. The wine is then aged for 12 months in traditional oak barrels (fûts de chêne) before bottling. Production is extremely limited, typically yielding only around 600 bottles per vintage.