This is only the second release of the vintage Blanc de Blancs, only made in years when Chardonnay can get fully ripe. In 2014 this was achieved by the exceptionally warm weather, especially around harvest time, which meant the fruit could hang until Henry saw everything he wanted in the grape. It is made exclusively from the lowest yielding Chardonnay vines in plot 76. With the chalk only 30cm below the surface these vines have to work very hard to produce a small amount of intensely flavored grapes.
The grapes were hand-harvested and quickly presse primarily to old French barriques and the remainder in stainless steel; the barrel fermented portion was fermented without added yeast. Henry felt the longer, native ferment coupled with the texture and slight oxidation from the barrel fermented portion really adds extra layersof complexity, fattening up the wine a bit. After six months of aging, the lots were racked to tank where they harmonize and settle naturally. The wine was bottled and the liquer de tirage was added. Following 38 months on lees the bottles were disgorged and topped with an 8 g/L dosage. A further six months under cork is employed allowing the acidity to mellow.