100% Chardonnay

Food pairings: Shellfish, crab and lobster.

Winemaking: Pressed in a traditional basket press without sulfur, the must flows by gravity into the deep, cold vaulted cellar pictured on the label. The 2021 was fermented with ambient yeasts and aged for 12 months in French oak barrels (about 15% new, made from local wood), then bottled under natural cork and staple and aged 36 months on the lees, with riddling and disgorgement by hand. It is unfined, unfiltered, made with no added sulfur and finished with zero dosage.

Vineyards and terroir: The fruit comes from several parcels of 50-plus-year-old vines, propagated by massal selection, across the Grand Cru village of Oger in the heart of the Côte des Blancs, on southeast- and northeast-facing chalk slopes. The estate is certified organic and Demeter biodynamic since 2023, with many of its biodynamic preparations made at the family's Château de Renneville nearby.

Family and history: The Vincey family has grown grapes in Oger for eight generations, delivering them to the village cooperative until 2014, when Quentin Vincey returned to the family domaine, bought a small Coquard press and made his first cuvées. His partner Marine Zabarino, who had worked in communications and at Champagne houses, officially joined him later in the decade. Together they make only vintage, barrel-raised Champagnes, vinifying their Oger parcels separately in a Burgundian way, and have quickly become one of the most talked-about young growers of the Côte des Blancs.