Why it matters
The producer
Champagne Vincent D’Astrée brings a cooperative of Pierry winegrowers into one house. The cooperative has 170 member winemakers cultivating 70 hectares across a mosaic of plots. Its stated formula is mineral and authentic, with Pinot Meunier taking a prominent place in the range.
Premier Cru Brut and Blanc de Noir Meunier place the grape directly on the label. The house also makes Premier Cru Extra Brut, Brut Rosé, Solstice Rosé and Vinothèque 2007, giving the cooperative a range that moves from blended Premier Cru Champagne to rosé and dated cellar wine.
Place and vineyards
Where the wines begin
Pierry sits on the southern slopes of Epernay, at the entrance to Epernay and within Champagne's Premier Cru vineyard geography. Premier Cru is a classified vineyard level, so the term identifies the status of the fruit used in the wine.
The cooperative's Brut cuvée includes reserve wines sourced exclusively from Premier Cru parcels. Pierry therefore appears twice in the bottle, first as the village home of the cooperative and again through the classified vineyards that supply its wines.
In the cellar
Vineyards and cellar
The vineyard program follows the vines through pruning, binding, disbudding and trellising. Each operation changes how the vine carries shoots and fruit during the growing season.
Vincent d’Astrée works beneath Pierry in cellars two centuries old. The house also holds ISO 22000 certification for food safety and traceability. Lees ageing keeps sparkling wine in contact with spent yeast after the second fermentation, a process that can bring brioche aromas and a rounder texture. Dosage is added after disgorgement and sets the final level of sweetness.
Wines to know
The range in view
Premier Cru Brut is the central blended cuvée, with 30 to 40% reserve wines sourced from Premier Cru parcels. Premier Cru Extra Brut offers a lower dosage category, while Blanc de Noir Meunier names the grape directly.
The rosé range has two distinct wines. Brut Rosé shows fresh red fruit and a full, round palate. Solstice Rosé is made by saignée, with partial malolactic fermentation, four years of cellar ageing and 6g/l dosage. Vinothèque 2007 is the dated cuvée in the range.