Jean-Baptiste has the perfect terroir (most of them are in Cumieres), a very clear vision of what he wants to express in his champagnes and he has the talent to bring all these components into the bottle. His style is expressive and flavorful on the one hand, but also extremely precise, not soft and round but still harmonious with a lot of drinking flow. The champagnes also have an elegant and powerful fruit with a present minerality and perfectly integrated acidity.
The winery moved to Aÿ in a beautiful chateau a few years ago. The decision was made because the entire process from delivery to the barrel can be done with natural gravity. A long ripening period is particularly important for Geoffroy, 600,000 bottles are ripening right now in his cellar!
Geoffroy avoids malolactic fermentation; if it starts on its own, he uses the lot for an assembly. It does not use cold stabilization and uses as little sulfur as possible. He prefers to use old enamel tanks for fermentation, which are no longer manufactured today. That would produce the best taste. If wood is used, then kegs with low toasting, etc. from Austria (Stockinger), so little until no wood tone is given to the wine.
Facts: R.M., Aÿ, Vallée de la Marne, 14 ha., 120,000 bottles / year
Video of our visit in 2017: Youtube
Link to blog article: Visit FEB20