Champagne Dhondt-Grellet Current Releases

Dans us Premier Temps NV

Made in a traditional Brut style, Adrien intends this cuvée as representation of all of three of the villages he works with - Sezanne, Cuis, and Avenay Val d'Or. The blend is 50% Chardonnay from Sezanne, 30% Pinot Noir from Avenay Val d'Or and 20% old vine Pinot Meunier from Cuis. The base vintage makes up 70% of the blend with the remainder a perpetual reserve going back to 1986. Dosage is 6g/L. 

Les Terres Fines 1er Cru Blanc de Blancs NV

Coming from nine different plots all from the limestone rich soils of Cuis with an average age of 45 years, Les Terres Fines is an expression of Chardonnay that could only come from Cuis. The base vintage makes up 70% of the blend with the remainder a perpetual reserve going back to 1986. Dosage is 0g/L. 

Cramant NV

Adrien used to produce a Champagne he called Prestige du Moulin Grand Cru Brut Blanc de Blancs NV. It was sourced from Chardonnay from two villages - Cramant and Chouilly. In an effort to isolate his terroirs and add greater detail and focus to his lineup, he decided to take the Choilly fruit and it to his Terres Fines, thus making this cuvee 100% Cramant Grand Cru Chardonnay.

It is vinified in stainless steel tank. Dosage is between 3g/l to 4g/l. Adrien plans on vinifying this cuvée in barrel in the near future.

Les Nogers

Les Nogers is an evolution from the cuvée Vielles Vignes Selectionnees, which Adrien made for the last time in 2011. Starting with the 2012, Adrien started to bottle the wine under the name of the lieu dit - Les Nogers. Adrien’s parcel in Les Nogers is of old vines, now over 50 years old. It is a particularly interesting lieu dit because it is on the same hill as Le Bateau (Cramant) but in the village of Cuis.

Le Bateau Cramant Grand Cru

Le Bateau is considered one of the best lieu-dits of Cramant and Adrien's vines planted there are the oldest of the estate. The vineyard was planted in 1951 by Adrien's great-grandfather.

It is made entirely in oak with only with indigenous yeasts. It spends 8 months on lees in barrel. There is no filtration, fining, or cold stabilization. He leaves it to age in his cellar for 3-4 years and one additional year on cork after disgorgement. Dosage is less than 3g/L but in past vintages has been zero dosage.