NV Vertus D’Elise Delice D’Elise

Cedric Guyot is many things: rebel, renegade, Champagne expert, cheese expert, innovator, experimenter, wit, and one of a kind genius revolutionary. I met him because I was exploring Champagne producers who barrel ferment as opposed to ferments in tank or steel, which are far more common.  I called Cedric by phone from my home in Barcelona and a few days later we were tasting a 40 year range of bubbly wines with 8-10 cheeses he had hand selected, over  6 hours.  Fortunately I had booked a hotel in Epernay.  I’ve always found that while spitting is essential when professional wine tasting, it’s virtually impossible to spit Champagne, especially wines like 1982 Special Club.  Cedric’s wines are simultaneously electric and rich. They’re nerve-y, exciting, wine-like.  He makes Champagne to be had with food (specific cheeses in fact.)  This Jeroboam is 80% Chardonnay and 20% Pinot Noir.