- Producer
- Jestin
- Grape variety
- Pinot Meunier (Müllerrebe), Pinot Noir (Spätburgunder)
- Region
- Vallée de la Marne
- Country
- France
- Vintage
- 2006
- Alcohol
- 12 % vol
- Volume
- 0.75 l
- Item no.
- 9920600104
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Jestin Extra Brut 2006
The Jestin Extra Brut 2006 is the first vintage to carry Hervé Jestin's own name: a mature Champagne from Pinot Noir and Pinot Meunier with a very tight dosage.
CHF 226.00
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
The Jestin Extra Brut 2006 is the first Champagne Hervé Jestin bottled under his own name, after twenty-four years as cellar master at Duval-Leroy. A dry vintage Champagne from dark grape varieties, whose impact comes from maturity and acid structure rather than fruit.
Terroir and origin
Jestin owned no vines of his own for this wine. The grapes come from three growers whose work he has known for decades: Benoît Lahaye grows the Pinot Noir in Bouzy, Vincent Laval the Meunier on the two and a half hectares belonging to Georges Laval in Cumières, farmed organically since 1971. Harvesting follows the biodynamic calendar.
Grape variety and vinification
Pinot Noir and Pinot Meunier, no Chardonnay. Extra Brut here means a very tight dosage that masks nothing. Jestin decides how much sulphur each must receives lot by lot, holding a dowsing rod over the batches; there is no single quantity for the vintage. His conviction: seventy to eighty percent of an oenologist's work is done before the juice leaves the press. 12.0% ABV.
On the palate
Dry and taut, with mature acidity as its backbone. Brioche, dried apricot and roasted hazelnut carry far, the finish remains long, saline and slightly austere.
Food pairings
With pan-seared scallops, cod in butter sauce and Bresse pigeon. Aged Comté suits it well too.
Distinctive features
The sulphur content is 27 milligrams per litre, added as volcanic sulphur. Jestin calls his approach bioenergetics and aims for wines that reach the drinker on an emotional level. He introduced biodynamics in the cellar as early as the mid-1990s, bottling his first biodynamic cuvée in 1997.
