Vouette & Sorbée: a model of the bio-dynamics of bubbles

Published the December 7, 2020

While most of the best Champagne producers continue to work conscientiously in their vines, few of them choose to pursue organic and biodynamic certification.

Very recently, table grape growers were robbed by a study - which revealed the presence of pesticides in 123 of them, some of which were banned in the European Union. The survey also revealed that 5% of the grapes analyzed exceeded the legal limits - it is becoming essential for wine growers to be transparent and to opt for bio-dynamics or to come as close as possible. Making organic champagne is thus one of the possible avenues.

Organic Champagne and good sparkling wine

One of the most virulent defenders of biodynamic grape cultivation in Champagne is the winemaker Bertrand Gautherot, with his famous domain Vouette & Sorbée was also certified by Demeter in 1998. The Champagne wine from Maison Gautherot is quickly became one of the most sought after Champagnes by amateurs. The production is reduced, which therefore means that its wines are sometimes difficult to find, whether in France or in the United States, because these champagne bubbles attract wine lovers across the Atlantic.

The attention paid to production makes Vouette & Sorbée champagne special, with a rare originality and individuality of expression, which makes it deeply authentic. Well known for being bio-dynamic, Maison Gautherot expresses its raison d'être, but this is not the issue of succession. This winemaker just wants people to drink his wines, because they are good and not because they are biodynamic. Afterwards, this winegrower firmly believes that bio-dynamics allows him to make wines of superior quality, due to the consequent increase in the health of the soil and the vines.

Well located domain

The estate and its vines are located in the village of Buxières-sur-Arce in Aube, not far from the city of Troyes. Today, the Côte des Bar is a region of Champagne. Located halfway between Épernay and Dijon, Buxières-sur-Arce is just north-east of Chablis.

Vouette Sorbée bleeding

Rosé Champagne with an infusion of pinot noir

Some details by Fabrice Gautherot.

" Since the first bottle, all the champagnes are without any liquor! Domaine de Vouette & Sorbée was born from our meeting with "melted" AOC men, gifted at revealing the personality of each of their regions. In this spirit, we try to reveal the terroir of the estate: listening, doubt, life for daily companions." Explains Fabrice Gautherot.

“ Wine made from Pinot Noir, produced using the bleeding method. Long carbonic maceration, indigenous yeasts for alcoholic fermentation and foaming. Prolonged vinification in oak barrels. The red fruits are accompanied by the complexity of the vinification. Always a nice acidity that accompanies and frames the whole. If this pinot tea comes from the region of Sorbée, it is no coincidence: the clays with small layers and large internal surface when grown for a long time without pesticides, they store and restore trace elements to the plant. unique and typical of the great Burgundy to red soils."

All the champagnes are vinified and aged in oak barrels. They need to open up to better express their potential. Remember to uncork the bottles at least half an hour before tasting and enjoy them at a temperature of 10-12 degrees.

Technically speaking : Exceptional chaptalisation (2001, 15% for 2004); filtration, discoloration, acidification, deacidification, refrigeration, fining, etc… none of that with me! SO2 on harvest then nothing after; native vintage yeasts for alcoholic fermentation.

Buying this champagne online, however, remains quite difficult because the cuvées are almost impossible to find.