This is an email that was originally a newsletter dating back to 2019 but is being posted now as an interest piece.
For the upcoming holiday season, we’re releasing our annual list of top Champagne picks with a twist. This year, we’ll be revealing our choices in several newsletters. At R.H.C. Selections we love Champagne and enjoy it all year round – whether it’s for dinner with friends and family. It pairs well with a variety of foods and can be enjoyed as an aperitif, digestif, or anything in between.
While we know that Champagne enthusiasts are always ready for a glass, some may only drink it for special events or the holiday season. That’s why, as the official “Champagne Season” kicks off, we want to share a few of our top picks from recent tastings. Our first six choices are very affordable, yet offer finesse, pedigree, and value that are hard to find. With a special price included, now is the time to stock up on your favorites for the holidays and beyond.
FREDERIC SAVART (ECUEIL):
Frederic Savart “l’Accomplie” Extra-Brut, NV-
L’Accomplie is a blend of 80% Pinot Noir and 20% Chardonnay. Aged in both neutral oak and stainless steel. 5 g/l dosage. Savart Champagnes are known for powerful mouthwatering acidity, and focus.
Fine bubbles and very precise. Wild berry, white flowers, Fiji apple, kumquat, lemon zest, ginger and chalky minerality that rides out the long finish for a good 30+ seconds. Best with appetizers and lighter main courses e.g. seafood, (Oh the crab legs) and fowl from turkey to duck. Also great for your next Sushi adventure. Serve at 48 degrees.
Savart L’Ouverture Brut Champagne, NV- 100% Pinot Noir Savart’s entry level Champagne. Fermented in a combination of neutral oak and stainless steal this wine has the easy precision of Savart as well. Aged under cork (quite rare). Dosage is 7g/L.
Cherry, raspberry, apple,straw dust, earth, chalk long exacting finish. Serve as aperitif and with lighter and brighter amuse bouche and appetizers. Serve at 47 degrees.
VOUETTE ET SORBÉE (BUXIERES-SUR-ARCE):
A longtime favorite, Vouette et Sorbée started releasing Champagnes about 16 years ago. Bertand has been making no compromise wine since day one. Vouette was one of the leaders in Champagne to be Demeter certified Biodynamic. The wines of Vouette et Sorbée are underappreciated in my view. The soils of Vouette’s Vinyard are Kimmeridgian marls with Portlandian limestone 
and his wines do display a more Chablis like character than most other Champagnes a point that many have noticed.
It is hard to find a Champagne that is more terroir driven. While the phrase “terroir driven” gets thrown around a lot these days by marketing people, the phrase could not be more apropos in this case. Bertrand is a very particular winemaker who is one minute simple farmer the next minute enigmatic wine philosopher, a good combination it seems for making great Champagne.
Vouette et Sorbée Blanc d’Argile, Blanc de Blancs NV- 100% Chardonnay, think, Grand Cru Chablis with bubbles. Lemon zest, green apple, mushroom, honey, and white white flowers. Serve with Caviar, oysters, seafood in general, fried food, Chicken one of my favorites! Serve at 47 degrees.
Champagne Vouette & Sorbée Brut Nature Fidèle NV- Smoke orange zest, Kumquat, dried berry, cherry, spices, flowers, nectarine, earthy minerality and a light undertone of cured meat Pinot Noir goodness peeking through. Best with Fowl especially game, Squab, and duck, seafood especially oilier or more substantial species. Serve at 48 degrees.
Chartogne-Taillet Cuvee Saint-Anne NV- 50% Pinot Noir, 40% Chardonnay, 10% Pinot Meunier. Fermentation in 40% Stainless Steel, 60% Oak barrel. This Grower and this particular bottle though called something different as I recall and several label iterations ago was what started me down the Champagne rabbit hole over a decade ago. A great value bottle. Crushed oyster shell, white peach, apple, marzipan, and orange zest. Serve at 46 degrees.
A. Margaine Brut Rose NV- Chardonnay 77%, 23% Pinot Noir. Intense aromatic Rose with soft floral top notes mixed with an earthy chalky minerality; juicy red cherry, baking spices white pepper almond pastry, pomegranate and an earthy trace of dried fig giving it an weighty somewhat vinous feel that is swept away by the beautiful creamy mouse and brilliant acidity. Serve at 45 degrees.