Uniquely in our experience of Champagne vignerons, Georges approached his native culture via red wines, having apprenticed in Bordeaux. The grapes are harvested up to three weeks after the champagne harvest, in a determination to avoid chaptalization at all costs. Of his three separate crus, “Les Vaudayants” gives rise to three barriques (825 bottles) of tensile, scented and penetrating Pinot Noir. We received 36 of them.