Champagne "Beauregard" 2020 - Etienne Sandrin

Champagne "Beauregard" - Etienne Sandrin

Etienne Sandrin's "Beauregard" Champagne is an excellent example of Blanc de Noirs, made exclusively from biodynamically grown Pinot Noir grapes. The vines, with an average age of 40 years, are located at an altitude of 263 meters on clayey, silty limestone soil, typical of the area. Vinification involves gentle pressing, spontaneous fermentation with indigenous yeasts, and aging on the lees for at least 36 months. Without filtration, fining, or dosage, it enhances the wine's purity and elegance. The result is a Champagne with a fine and delicate perlage, a fruity and mineral aroma, dominated by notes of small red berries. On the palate, it is fresh and compact, with a savory, mineral finish that emphasizes its structure and refinement. 

Service

We taste it t a temperature of 8/10° in baloon flute. 

Pairings

Champagne from all over the meal, from a starter to a second of fish, to try with stuffed candies of tomato sauce.

Cellar:  Etienne Sandrin

Anne and Étienne Sandrin had chosen different career paths. She pursued a technical agronomics; he pursued the legal field. Then, as often happens, when his parents decided to retire, the small estate in Celles-sur-Ource, in the Côte des Bar, was threatened with closure. Anne and Étienne decided to give up everything and devote themselves wholeheartedly to the land, the vines, and the wine. Their parents discouraged them, but they insisted. In 2006, Domaine Sandrin became a new "playground," as they called it. A very demanding playground: almost everything had to be learned or perfected. Anne and Étienne wanted a different approach: no chemicals in the vineyard, no additives in the cellar. In 2013/14, they officially converted to organic farming. The following year, they adopted biodynamic farming (Demeter certification). Étienne's passion leads him to personally select the plants he then processes himself into biodynamic preparations. A truly synergistic company in every way.Today, the 9.5 hectares of vineyards are cultivated methodically, plot by plot (le contrées, as they say in the Aube). Winemaking is therefore parcel-by-plot: every place, its own wine. The basic approach calls for a traditional gentle vertical pressing, spontaneous alcoholic and malolactic fermentation, no chemical or thermal fining, no filtration, and finally, no dosage. Sandrin champagnes thus acquire an expressive purity and precision that reflects the character of the Ource terroir, primarily clay-limestone, in the glass. Delicacy, definition, and class: these are the guiding principles of this domaine.