Champagne Sadi Malot
— Portfolio —
TERRE D’ORIGINE 1ER CRU BRUT BLANC DE BLANCS NV
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The Terre d’Origine Blanc de Blanc is Sadi Malot’s essential estate wine, 100% Chardonnay sourced primarily from younger vineyard plots in Villers-Marmery and which also includes a small amount of Chardonnay from their vines in the Grand Cru village of Verzy. A rare Blanc de Blanc in the heart of Pinot Noir country!
Approx 85% of the blend comes from the 2019 vintage, which underwent full malolactic fermentation to soften the brisk acidity, followed by maturation in steel tank. The balance of the cuvée comes from their ‘eternal return’ solera system which dates back to 1982. After blending it spent approx 36 months on lees, before disgorgement with a dosage of 8g/ litre. Unfined and unfiltered.
It displays an enticing range of floral and chalk aromatics, flowing into citrus and oyster shell characters on the palate, which is both mineral-etched and deeply fruited.
LES CRÊTES 1ER CRU BRUT BLANC DE BLANCS NV
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Les Crêtes is Sadi Malot’s old-vine, oak-raised cuvée, sourced from a selection of 50 year-old Chardonnay sites toward the top of a ‘mini-mountain’ slope in Villers-Marmery. ‘Les Crêtes’ can be translated as the crests, or ridge-tops.
The base vintage of this release of Les Crêtes is 2019. The fruit was fermented and aged in old 8000 litre foudres, crafted from oak sourced from the local Argonne forest. Older material from their solera system, established in 1982, was blended in, representing about 15% of the final cuvée. After three plus years on lees it was bottled with a dosage of 7 g/l. Unfined and unfiltered.
This is a fleshy, toasty and deep expression of rare Montagne de Reims Blanc de Blancs.
BRUT NATURE 1ER CRU BLANC DE BLANCS NV
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Sadi Malot’s Brut Nature release is based on 100% Chardonnay from their organic and biodynamically-raised fruit in their home village of Villers-Marmery.
It is a combination of 2019 vintage fruit, blended with a good helping of aged eternal reserve solera material, which made up about 15% of the final cuvée. The younger fruit portion saw full malolactic fermentation and was aged inoxidatively in steel tanks. Once blended and bottled, the wine spent a total of 36 months on yeast lees, to aid in the softening of the prolific acidity.
There was zero dosage added but there’s about 3 g/l measurable residual sugar.
Bracing but gastronomic, as the French would say. A supreme value Brut Nature, that is a favourite of Sadi Malot winemaker Florian Villiere.