Pierre Peters

As many of you discovered these are blow-your-mind Champagnes; you sold them out in a flash! Crystalline, jewel-like firmness and immense mealy depth give these a Krug-like profile nearly unique among Blanc de Blancs. Let’s put it this way: if Blanc de Blancs Champagne has something in common with Mosel wine in general, then these are like Saar wines, a concentration of the minerally essence of the type, and straining at the leash as though the fruit wanted to burst free and run at full gallop. Lately I have described the wines as starched, for they have that crisp stiffness. Though not exceptionally high in acidity, they are exceptionally low in pH, which gives them their attack on the palate and their trilling high notes of aroma. My best German wine customers tend to prefer these to any Champagne I offer.

•Vineyard area: 17.5 hectares
•Annual production: 13,300 cases
•Soil type: Chalk
•Grape varieties: 100% Chardonnay