{"product_id":"frederic-savart-1er-cru-mont-benoit-champagne-2022","title":"Frederic Savart 1er Cru Mont Benoit Champagne 2022","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLe Mont Benoit is not in Ecueil, and it is not Savart's home village. It sits in Villers-aux-Noeuds, a tiny premier cru of just 28 hectares of vines on the lower, north-facing shoulder of the Montagne de Reims, the first Champagne village you meet coming south out of Reims. The lieu-dit was made famous by Emmanuel Brochet, who farms old vines on the same slope, and the fact that two of the region's most serious growers bottle it separately tells you something. The parcel faces southeast, which buys back the warmth the village's overall exposure gives away, and the soil is clay, silt and limestone rather than the sand of Ecueil. That argilo-calcaire base is what gives this wine its structure and its chalk-driven finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLe Mont Benoit is 95% Pinot Noir and 5% Chardonnay from the single Villers-aux-Noeuds parcel, fermented and raised in barrel and dosed at 3 g\/L, an extra-brut. Savart uses 350 to 500-liter casks with moderate toast and gives his parcel selections roughly ten months in wood, enough to build texture without turning the wine woody. The 5% Chardonnay is not decoration. It lifts the aromatics and stretches the finish on a wine that would otherwise be all shoulders. Red apple, blood orange, crushed stone, dried flowers and a little toasted grain, then a firm, mineral, chalky drive through the middle and a saline, taut close. 2022 was a solar vintage in Champagne: a hot, dry summer relieved by well-timed rain, the earliest recorded harvest start on August 20 running to mid-September, clean fruit, and a 12,000 kg per hectare yield that finally let growers rebuild reserves emptied by 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrederic Savart runs four hectares, three in Ecueil and one in Villers-aux-Noeuds, which is where this parcel comes from. His grandfather Rene started the estate in 1947, his father Daniel bought most of the land in the mid-1980s, and Frederic, who had signed with Stade de Reims as a footballer before choosing the vines instead, came back in 1993 and took charge in 2005. He left the cooperative in 2001. The slower change was giving up estate blending in favor of bottling parcels on their own, which is how Le Mont Benoit became its own wine. Farming is built around prevention rather than treatment, with cover crops and no insecticides. There is no organic or biodynamic certification on the estate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the most structured of Savart's parcel wines and it pairs like a white Burgundy with bones. Roast a chicken hard, carve it onto a plate with the pan juices and a spoonful of dijon, and the wine's chalky grip cuts straight through. Veal escalope with mushrooms and cream is the classic Champenois answer, and the argilo-calcaire minerality keeps the cream from flattening the wine. Oysters with nothing but lemon push the saline finish further. Or a wedge of aged Comte at the end, the nuttiness meeting the toasted-grain side of the barrel. Open this when you want Champagne that people stop and argue about.\u003c\/p\u003e","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":51442839060703,"sku":null,"price":260.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9230397.jpg?v=1790224667","url":"https:\/\/danverwinemerchant.com\/products\/frederic-savart-1er-cru-mont-benoit-champagne-2022","provider":"Denver Wine Merchant","version":"1.0","type":"link"}