# Oger Blanc de Blancs Grand Cru (2019)

- **Producer:** Domaine Vincey
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €80
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 9–12 °C
- **Aromas & flavours:** apple, lemon, grapefruit, orange, peach, apricot, brioche, toast, butter, vanilla, almond, hazelnut, honey

## About this wine

Domaine Vincey is a highly acclaimed grower-producer estate managed by Quentin Vincey and Marine Vincey-Zabarino in the Grand Cru village of Oger, within Champagne's prestigious Côte des Blancs. Although Quentin represents the eighth generation of family growers, the estate historically sold all its grapes to the local cooperative. Upon taking the reins in 2014, Quentin and Marine radically transformed the domain, pulling out of the cooperative to focus entirely on estate-bottled, natural, and biodynamic Champagnes. Operating from their restored 17th-century estate, Château de Renneville, they run a working farm and biodynamic laboratory, crafting deeply expressive, terroir-driven sparkling wines that have quickly captured the attention of Champagne collectors worldwide.

## Interesting facts

- Quentin and Marine Vincey represent the 8th generation of growers in Oger, but were the first to stop selling grapes to the cooperative.
- Secondary fermentation is done under natural cork (tiré liège) rather than metal crown caps, promoting gentle micro-oxygenation.
- The estate restored a 17th-century château to serve as a working farm and biodynamic laboratory for brewing herbal vine preparations.

## Food pairing

The high acidity and zero dosage of this Grand Cru Champagne cut through rich, buttery textures of seafood and poultry, while the oak-matured body and autolytic complexity harmonize beautifully with creamy, soft-ripened cheeses.

## Wine making process

This single-vintage Blanc de Blancs is crafted from 100% Chardonnay sourced from old massal-selection vines averaging over 50 years of age, planted on the deep Campanian chalk soils of Oger. The grapes are gently pressed in a traditional 4,000 kg wooden Coquard basket press. Spontaneous fermentation occurs in neutral French oak barrels using indigenous yeasts. For the 2019 vintage, malolactic fermentation was blocked using a minimal touch of sulfur at pressing. The wine aged on its lees in barrel for 12 months before undergoing secondary fermentation in bottle under natural cork (tiré liège) rather than crown caps. It was aged on the lees for 36 to 48 months, disgorged with zero dosage (0 g/L), and bottled unfined and unfiltered.