Frederic Savart is one of the most exciting producers in Champagne today. From only 4 hectares of land in Ecueil and Villers-aux-Noeuds in Montagne de Reims he makes over 6 different cuvées, each distinctive from the others. His work in the vineyard is focused on preventing disease rather than treating it, and he employs a holistic approach in to his vines. Most wines are fermented in steel, but he has been increasing his use of barriques in the cellar. The results have captured the attention and hearts of sommeliers and wine geeks all over the world.
L’Ouverture is made from 100% Pinot Noir from the village of Ecueil, with half fermented in neutral barrel and the other half in stainless steel. The wine displays a rich body and fine texture with wonderful depth of fruit but also a complex balance of toast and minerality. The finish is long with an excellent counter point of zippy acidity and broad, mouth-filling roundness. A Champagne that is great to sip on its own and get lost in, it will also compiment a wide-range of food dishes from raw oysters to Korean fried chicken.