- Producer
- Jestin
- Grape variety
- Chardonnay, Pinot Meunier (Müllerrebe), Pinot Noir (Spätburgunder)
- Region
- Vallée de la Marne
- Country
- France
- Vintage
- 2007
- Alcohol
- 12 % vol
- Volume
- 0.75 l
- Item no.
- 9920600103
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Jestin Extra Brut 2007
Vintage Champagne from Hervé Jestin, made from Pinot Noir, Chardonnay and Pinot Meunier, harvested according to the biodynamic calendar at three growers' estates in Trépail, Bouzy and Cumières.
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
A vintage Champagne that dispenses with any fruity effect. The very low dosage lays bare its acidity and structure; after years in bottle it comes across as mature, yet never soft.
Terroir and origin
For his vintage Champagne, Hervé Jestin owns no vines of his own. He buys grapes from three growers whose work he has known for decades: David Leclapart supplies the Chardonnay from Trépail, Benoît Lahaye the Pinot Noir from Bouzy, and the Meunier is grown by Vincent Laval on two and a half hectares in Cumières, farmed organically since 1971. The grapes are harvested according to the biodynamic calendar.
Grape variety and vinification
Pinot Noir, Chardonnay and Pinot Meunier, the three grape varieties of Champagne. How much sulphur a must receives is decided by Jestin lot by pressing lot, almost as if by divining rod; there is no single dosage he applies across the whole vintage. Behind this lies his conviction that seventy to eighty percent of an oenologist's work is done before the juice ever leaves the press.
On the palate
Golden yellow with copper reflections, the mousse fine and lasting. Ripe apple, dried citrus peel, brioche and roasted almonds, underpinned by vibrant acidity and a subtle salinity that carries through the finish.
Food pairing recommendations
With oysters and scallops, as well as with fine wild fowl.
Special features
Since 2006, Jestin's own name has appeared on the bottles, after twenty-four years as cellar master at Duval-Leroy, where he pushed through biodynamic practices in the mid-1990s. Just how far he pares back the sulphur is shown by his first vintage, 2006, at 27 milligrams per litre, added as volcanic sulphur.
