The terroir Verzenay english

The Champagne region is one of Europes most northerly wine regions and is a perfect place for lovers of cold climate wine where acidity and minerality are dominant. 

Verzenay is probably known for it's windmill on Mont Boeuf and the light house on Mont Rizian, the latter was built for publicity reasons by the champagne house Goulet , which no longer exists.  Yet Verzenay alongside Cramant and Ay were the first crus in the Champagne to be given Grand Cru status. Verzenay unusually for a famous cru has north-northeast exposure rather than south or south-east. This results in slow ripening which in turn means high acidity. The pinot noirs of Verzenay is lean, elegant and complex without being austere, the saline minerality is more prominent.

This high acidity in contrast to the southern crus of Bouzy and Ambonnay which are renowned for fruiter, full bodied expressions of Pinot Noir makes Verzenay interesting as it adds elegance and complexity to blends. Especially for this reason most big champagne house source grapes from Verzenay

Two other factors which are advantageous for Verzenay are it's soil composition, a mixture of chalk, limestone, sand and clay etc  and the wind which firstly drys off humidity preventing rot and also cools the vineyard in the evening. This is an extremely important factor in the ripening process, slow ripening and later harvesting means more complexity.

Up until now we have not had a chamapgne explicitly from Verzenay and for this reason we are extremly proud to offer Marguet's Verzenay 2015 Grand Cru. A champagne that is elegant, focused and delicate. I would recommend ageing this champagne. But if you are impatient to try then with food, lobster with a red wine beurre blanc, whole roasted Turbot, partridge or pheasant.