Champagne Barrat-Masson was founded in 2010 by oenologist Aurélie Barrat and winemaker Loïc Masson. They lovingly renovated the old buildings of the family farm and set up the new premises. Together they decided to convert the vineyards to organic cultivation in order to work close to nature and thus allow the wines to develop their personality and terroir. Barrat-Masson's champagnes are only produced when nature provides the necessary qualities.
The Grain d'Argile is a cuvée of 65% Chardonnay and 35% Pinot Noir. The champagne was dosed without shipping dosage Brut Nature and produced in accordance with the statutes of organic viticulture according to Ecocert guidelines. The Pinot Noir comes from the heavy, clayey soils to accentuate the fruit of the wine, while the Chardonnay from the limestone is responsible for tension and finesse. The vines are on average 40 years old.
The Grain d'Argile is 80% from the 2019 vintage and 20% from 2018 and was aged 75% in used barrels, 25% in steel. After nine months on the lees, it was matured unfiltered in bottle for a further 30 months before being hand-disgorged in September 2022.
Color
Straw yellow with silver rim and steady perlage.
Nose
Champagne Barrat-Masson's Grain d'Argile oscillates on the nose between the scent of a bakery on the way home at four in the morning, dried fruit and distinctively salty notes. This aromatic triangle is deeply anchored in the generally vinous appearance of the champagne, which is due to the Pinot Noir content. Fruity notes of redcurrant mingle with roasted hazelnuts and almonds, a little wet chalk hatching the contours.
Mouth
Spicy with a creamy texture, fine bubbly mousseux and distinctive vinosity, it is full-bodied and complex on the palate. Supported by the Chardonnay, it gets its polished contour, the Pinot provides fullness, ripeness, juice and power. Delicate autolysis notes as well as aromas of nuts characterise the tension between fine fruit and distinctively spicy notes, always accelerated by remarkable freshness.
Food recommendations from Sebastian Bordthäuser
- Salad of chicory with curry and blood oranges
- Trout in a sausage broth with tarragon and mushrooms
- Chicken with autumn trumpets and chestnuts from the oven
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Barrat-Masson |
| Country | France |
| Region | Champagne |
| Type | |
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| Residual sweetness | ■□□□□ |
| Drinking temperature | 11° |
| Manufacturer | Champagne Barrat-Masson, 20 rue Jaillard, 10370 Villenauxe-la Grande, France. Organic certificate: FR-BIO-01 |
