Thomas Perseval’s grandparents created this domaine in Chamery as a co-op, and his parents began to make their own, estate-bottled wines in the 1980s. Thomas returned to the domaine in the 2000s after winemaking school, with the goal of changing things, starting in the vines. In 2009 he began to convert to organic viticulture, and was certified organic as of the 2012 vintage. Presently Thomas disgorges both his parent’s wines and his own wines, but labels them separately in order to make a distinction between those that are made from organic grapes, and those that are not. He also changed the regime in the cellar, incorporating (in his own words) a more “laissez faire” philosophy. Thomas, like many of our other favorite young Champenois, is part of a region-wide movement to make more terroir-driven, vineyard-forward wine in Champagne by working organically in the vines, eliminating cultured yeast whenever possible for the vins clairs, incorporating less reductive processes in the cellar, and lowering dosage to highlight ripe, well-tended fruit. He’s also a really nice guy.
Coteaux Champenois Blanc 2019 is 60% Chardonnay, 30% Petite Meslier, 15% Arbanne, and 15% Pinot Blanc, direct press and raised in neutral barrel for 19 months.