Roger Coulon Esprit de Vrigny Brut Nature 1er Cru NV (BASE 14. DISG. JUL 2021)

Winery Background and History

Domaine Roger Coulon, nestled in Vrigny on the Montagne de Reims, is a family-run winery now managed by Eric and Isabelle Coulon alongside their children. With approximately 11 hectares across Premier and Grand Cru parcels, the estate has embraced organic and agroforestry farming since 2019. Renowned for minimal-intervention, terroir-driven Champagnes, the estate emphasizes native yeasts, biodiverse vineyard practices, and long cellar aging to craft wines of purity and expressive character  .

Producer and Wine Maker

The cuvée is crafted with a dedication to authenticity. The production incorporates manual vineyard practices, spontaneous fermentations in oak and stainless steel vessels, zero dosage (Brut Nature), and extended aging. This process ensures that each vintage reflects the unique essence of Vrigny’s terroir  .

Vineyards and Micro Climate

Esprit de Vrigny is a blend of equal parts Pinot Meunier, Chardonnay, and Pinot Noir sourced from ancient vineyard plots in Vrigny, some over 80 years old. The Premier Cru vines grow on varied soils—sand, clay, chalk—on gently sloping, well-exposed terrain that imparts freshness, salinity, structure, and fine minerality  .

Vinification & Aging Methods

This Brut Nature NV sees initial fermentation in old oak barrels and stainless steel, followed by at least 10 months of aging on lees. The wine is released after a long cellaring period of approximately six years and is bottled without filtration or fining, showcasing purity and texture  .

Tasting Notes

The wine offers aromas of citrus zest, white flowers, acacia honey, sage, spices, and red berries. The palate is tense, mineral, with a saline and balanced structure. Critically, it opens with flavors of sliced apple, pear, ginger biscuit, and salted sourdough, developing into a dry, savory finish with fine bubbles  .

Food & Wine Pairing

Esprit de Vrigny pairs beautifully with refined fish and seafood dishes—oysters, sea urchin, sashimi—or savory snacks. Its texture and mineral focus also make it an excellent aperitif  .

Service Methods and Temperatures

Serve chilled, between 8–10 °C, in a tulip or fine sparkling wine glass. This highlights its aromatic precision, delicate mousse, and layered mouthfeel  .

Storage and Aging Potential

Already compelling upon release, Esprit de Vrigny has strong cellaring potential. Its minerality, finesse, and balanced structure allow it to evolve gracefully over several years  .

Grape Varietals & percentage used

33% Pinot Meunier, 33% Chardonnay, 33% Pinot Noir (plus about 1% from other Premier Cru parcels)  .

ABV (Alcohol by Volume)

Approximately 12%  .

Scores

93 – Antonio Galloni (Vinous)

92 – Wine Enthusiast (Roger Voss)