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Barrat-Masson - Grain d'Argile - Champagne, France


Chardonnay, Pinot Noir

Aurélie Masson and her husband, Loïc Barrat founded their domaine in 2010, farming seven hectares of vines organically in the Côte de Sézanne. Initially selling their fruit to a local cooperative, it was not long before they saw the potential of their sites for producing excellent Champagne de terroir. Aurélie and Loïc converted their property for production, investing in cuverie fitted with a Coquard press. Each parcel is vinified individually, either in stainless steel or neutral oak, allowing Aurélie to have a clear expression of each parcel before assemblage. The elegant profile of these wines is a testament to the couples craftsmanship. There is very little intervention during winemaking and much of the production is manual, including disgorgement. Were very excited to be working with genuinely artisanal Champagnes that are elegant expressions of the Sézannais terroir.

While the majority of Barrat-Masson’s holdings are planted to Chardonnay, Grain d’Argile combines equal proportions of Chardonnay and Pinot Noir. Whole clusters are gently pressed in a Coquard press, with all parcels and press fractions vinified separately. For the Grain d’Argile, Aurélie ferments in a combination of stainless steel tanks of demi-muids with nine months ageing on the lees. A third of the wine is held back for the following year. After tirage, the wines spend 30 months sur lattes and are disgorged manually with no dosage.

Tasting Notes : Baked apple, brioche, preserved lemon. Lightly oxidative, with wonderful ripeness of fruit balanced by mouthwatering acidity.

Food Pairing : One to try with some of our Chaource, a bloomy rind cheese from Champagne - the cheese has a nice lactic acidity that will complement the freshness of the Champagne, while possessing a similar richness of flavour. 

Barrat-Masson - Grain d'Argile - Champagne, France

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