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Bertrand-Delespierre Enfant de la Montagne Brut 1er Cru

SKU: BERT0642NV Categories: , , , Product ID: 13492


The Enfant de la Montagne Brut comes to us from Didier Bertrand and Chantal Delespierre. grower-producers farming 24 acres in the Montagne de Reims, the heart of the Champagne heartland, separating the cities of Reims and épernay with gorgeous swathes of vineyards mounting as high on the hill as grapes will ripen.

Tasting Notes: Complex lemony, citrus aromas on the nose, with a light toastiness and subtle floral character. Ends with a long, spicy finish.

Serve With: Serve as an aperitif, or with smoked salmon, shellfish, fried calamari, or Asian cuisine.



Owned by the husband and wife team of Didier Bertrand and Chantal Delespierre, this 24-acre estate is situated in the Montagne de Reims, the heart of the Champagne heartland, between the cities of Reims and Épernay. The totality of Bertrand-Delespierre’s acreage is in Premier Cru vineyards, mostly in Chamery, with a few parcels in the villages of Villedommange, Ecueil and Montbré. The estate is comprised of roughly 10 acres Pinot Noir, 7.5 acres Pinot Meunier, and 7.5 acres Chardonnay. The vines average more than 25 years in age, though there are some prized parcels that are well over 50 years old.
As an independent RM (Recoltant Manipulant = Grower-Producer), Bertrand-Delespierre farms its own vines and produces wines exclusively from estate-grown fruit. It is an artisanal operation at heart and in practice, and the meticulous care taken in the vineyards and winery is evident in the exceptional quality of its Champagnes.
In the winery, grapes are delicately pressed in small lots using a traditional, wooden basket press. Didier generally eschews malolactic conversion to preserve freshness and aromatics, and barrel aging is sometimes employed for added complexity. For the production of his rosé, Didier uses the saignée method, obtaining color through a short maceration on the skins instead of through the more common practice of blending with still red wine. The Saignée method is a far more painstaking and complicated undertaking in Champagne, but it results in striking definition and complexity in the final product. Non-vintage Champagnes typically spend 24 months (minimum) on the yeast, while the vintage offerings spend the requisite 36 months “en tirage”.

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24 acres: 10 Pinot Noir, 7.5 Pinot Meunier, 7.5 Chardonnay. Most are in Chamery, with a few acres in the Premier Cru villages of Eceuil and Montchenot. As an RM (”Recoltant Manipulant” – the French term for Grower’s Champagne), Bertrand-Delespierre makes Champagnes exclusively from its own vineyards. Many consumers have begun to favor Grower’s Champagne over the Grande Marques labels, which often offer high quality and a true house style, but little in the way of the expression of terroir, as the basic bruts are often blended from a wide range of Champagne districts.


40% Pinot Noir, 35% Pinot Meunier, 25% Chardonnay.


Vines average 25 years in age, with the oldest parcel more than 55 years old. Yields of 4.75 tons/acre.


Wines are vinified using a traditional Champagne press, and are blended in the spring from 60% wine from the latest harvest, and 40% reserve wines from older vintages. Malolactic fermentation is carefully avoided. Matured a minimum of 2 years on the lees before disgorgement.




91 pts – Wine Enthusiast, 12/18.


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