The Brice family has lived in the village of Bouzy since the 17th century, and were exclusively focused on red wine production, only shifting to Champagne production after WWII. In 1994, Jean-Paul Brice founded Champagne Brice and ten years later Jean-Paul’s sons Jean-René and Remi took the reins, with consulting oenologist and viticulturist Christophe Constant, formerly of J-L Vergnon.
Brice owns twelve hectares of vines, eight of which are in the Grand Cru village of Bouzy—mostly Pinot Noir with one hectare of Chardonnay. The remaining estate vineyards are in Chigny-lès-Roses (1.5 hectares of Pinot Noir and Pinot Meunier) and Loches-sur-Ource in the Aube (2.5 hectares of Pinot Noir). All vineyards are farmed organically, and the house style avoids malolactic fermentation entirely. This preference usually results in wines with more vibrant acidity.
100% Chardonnay from two parcels in Bouzy (Le Mont de Tours and Les Ramonnieres) and Grauves—all vineyards on limestone/clay soil. Primary fermentation and élevage in stainless steel with no malolactic conversion. The wine was blended with 20% reserve wine from 228L French oak barrels for bottle aging and secondary fermentation, 3g/L dosage.
Pale golden yellow with a delicate, fine bead. Lovely aromas of pastry dough and Golden Delicious apples—think freshly baked streusel. The palate vibrant and tart with flavors of Granny Smith apples and lemon peel. Focused with elegant texture and length, beautifully balanced with a hint of grapefruit, spice and chalky mineral on the finish.