NV Blanc d'Argile
Within the cold, west-facing, Kimmeridgian limestone-rich lieu-dit of Biaunes, there is a small plot of Chardonnay that Gautherot planted wild.
Without preparing the soils, amongst the native vegetation (a totally crazy idea). The Côte des Bar is overwhelmingly planted to Pinot Noir, but in 2000 Gautherot chose Chardonnay. He used massale cuttings from Anselme Selosse’s vines (in Avize) and Vincent Dauvissat’s Valmur Grand Cru vineyard. Fermentation for this wine was wild and took place in used 500 and 600 litre barrels, with a small a portion of fruit fermented and raised in Georgian amphora (see Textures). As with the Fidèle, this wine spent roughly 15 to 18 months in bottle on lees, before being disgorged by hand with zero dosage. Blanc d’Argile has been described as Grand Cru Chablis with bubbles.