100% Meunier

Food pairings: Roast poultry, duck breast, pork, mushroom dishes, salmon and soft cheeses; serve lightly chilled.

Winemaking: Fermented with ambient yeast, with 10% whole clusters and a 10-day maceration. The wine ages for 17 months in older barrels made from local wood and is bottled unfined, unfiltered and with no added sulfur.

Vineyards and terroir: Les Flandrines is a lieu-dit on the right bank of the Marne Valley, planted in 1956 with a massale selection of Meunier. The east-facing vines grow on clay and limestone with meulière stones. The domaine farms biodynamically.

Family and history: Domaine Vincey is a young estate in the Grand Cru village of Oger, run by Quentin and Marine Vincey. Quentin returned to his family domaine in 2014 and Marine joined in 2018 after working in communications and at several Champagne houses. They also own the 17th-century Château de Renneville nearby, a working farm where many of their biodynamic preparations are made.

In the pictures: Marine and Quentin Vincey tasting from the barrel in their vaulted cellar (photo: Skurnik Wines, importer).