For product availability, please select your "Ship to" state above.Got it, I'll ship to California
Cheurlin Thomas Le Champion Blanc de Noir
100% Pinot Noir harvested from north, north-west exposed soil with red clay and limestone portlandien (hard limestone with a thickness of 80m) on the right bank of the Siene, in a plot over 45 years old. Wine is matured in stainless steel tanks with tern perature control. Second fermentation is in the bottle with a minimum of 18 months aging. Pinot reflects its terrior.
Critical AcclaimAll Vintages
Thomas has benefited from the opportunity to watch and learn not only from his father but also each of his older siblings. Thomas is a passionate winemaker who combines authenticity with innovation, continuously in search of oenological perfection. As Thomas says, their "flexibility to run a family (business) model [but] sell in large volume" is Cheurlin's greatest strength. Now at the helm of his family's dynasty, Thomas is the bridge that connects Cheurlin Champagnes to the United States… and his partnership with American legend Isiah Thomas is turning that dream into reality.
Located in the south of the Champagne region in the Aube, the Cheurlin vineyard extends over five villages and the valleys of the Ource, the Arce and Seine. Thanks to their geographic location and due to its aspect and nature of its soil, each vineyard produces its own unique taste, giving the grape a particular characteristic. What makes our vineyard unique is our versatility. The Cheurlin family lands have produced France’s finest champagnes using traditional growing and cultivating methods for over two centuries. But our unexpected touches – like our location in the south, rather than the north, of the Champagne region and our use of the uncommon pinot blanc grape – ensures the Cheurlin line of champagnes will provide you with a refreshing twist on a world-renowned classic.
Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.
Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.
With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.