Best in Class Champagne of Finesse and Elegance
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NV Pertois Moriset Les Quatre Terroirs Blanc de Blancs Grand Cru Brut Champagne (375 mL) Half-Bottle
| $38 | per bottle (375ml) | |
- Curated by unrivaled experts
- Choose your delivery date
- Temperature controlled shipping options
- Get credited back if a wine fails to impress
Grand Cru Magic from the Côtes des Blancs
Champagne’s Côtes des Blancs’ rare, pure-chalk bedrock and scant topsoils make it the most coveted address in Champagne for Chardonnay. Pertois-Moriset’s Les Quatre Terroirs brings together grapes from four of its Grand Cru villages to create an incredible expression of the area’s Champagne.
Pertois-Moriset is one of fewer than 30 members of the prestigious Club Trésors de Champagne, a highly selective set of grower-producers entitled to produce a Special Club bottling—one of the greatest honors in Champagne. They earned that induction on the strength of their wines (like Les Quatres Terroirs) which capture the essence of the Côtes des Blancs like few others.
Noted Champagne writer Peter Liem describes Côtes des Blancs wines as having “unsurpassed finesse and poise,” which is what drew us to this star half-bottle—and we were rewarded with what our own VP Eduardo Dingler calls a “best-in-class wine.” We poured it into white-wine glasses to better appreciate its aromas and were rewarded with hypnotic scents of lightly toasted almonds, Mirabelle plums, and feathery lemon zest—elegance and class personified. On the palate, the mousse is delicate, with exceptionally fine, yet persistent, bubbles and flavors of chalky minerals, rich brioche, and Meyer lemons. On its own, the wine is compulsively delicious, but it moves to another level with seafood.
Built around a steely backbone of grapes from the star village of Mesnil-sur-Oger, the Les Quatre Terroirs is blended with wine from the Grand Crus of Oger and Chouilly, which provide creamy fruit and luxurious texture, and from Cramant, which contributes chalky minerality and coiled power. The wine is then aged for three years on the lees in bottle to ensure a fine mousse and silken texture.