Vazart-Coquart Rosé Brut Grand Cru, NV

Vazart-Coquart’s Rosé Brut Grand Cru stands out from the first glance—its deep wild raspberry hue hints at the character within. Made primarily from Chardonnay with about 15% Pinot Noir, both varieties come from the domaine’s Grand Cru vineyards in Chouilly, Côte des Blancs. The Chardonnay vines average 44 years, while the Pinot Noir is from slightly younger plantings.

For this rosé, Jean-Pierre Vazart blends around 80% base wine with 20% from his ‘Réserve Perpétuelle,’ a solera-style system he started in 1982. Each year, he draws about 40% from this reserve and replenishes it with the new harvest. The relatively high proportion of Pinot Noir not only gives the champagne its vivid color but also shapes its aromatic profile.

Bright wild strawberries, raspberries, peaches, and blood oranges lead the way, with a touch of grapefruit zest, herbs, and spices. There’s also something earthy—faint hints of foliage, undergrowth, and a whisper of juniper that almost suggests a splash of gin. On the palate, it’s refined and silky, balancing juicy red and yellow fruit with almond biscuits, a trace of brioche, and a gentle sweetness from just five grams of dosage.

Vibrant, mineral, and fresh, this Brut Rosé works just as well on its own as it does with food. Blini with salmon, smoked tuna—pair it right, and this champagne shines.

Vazart-Coquart Blanc de Blancs Grand Cru Brut Réserve, NV

The Blanc de Blancs Grand Cru Brut Réserve is built on a foundation of Chardonnay from Chouilly, the last village to receive Grand Cru status on the Côte des Blancs. This cuvée includes base wine and Chardonnay from Jean-Pierre Vazart’s ‘Réserve Perpétuelle’—a solera-style system he started in 1982 and has been replenishing ever since. That means every bottle contains a thread of vintages dating back four decades, a method not unlike what’s used for reserve wines in the sherry region but firmly rooted in Champagne tradition.

Jean-Pierre is deeply committed to his work, having now fully transitioned his vineyards to organic farming after years of experimentation. His approach is focused on preserving freshness, both in the vineyard and the cellar, where he vinifies exclusively in stainless steel to highlight the purity of his fruit. The vines, averaging 45 years old, are anchored in the belemnite chalk that defines Chouilly’s terroir, known for producing richer, more exotic expressions of Chardonnay.

Despite being labeled as Brut, this is technically an Extra Brut, with just five grams of dosage. The medium straw-yellow color and fine perlage set the stage for a champagne that is both generous and precise. Stone fruit, orchard fruit, yuzu, and lemon curd come through, alongside almond croissant and a faintly iodized, chalky edge. On the palate, it’s electric—fresh acidity and minerality carry the weight of ripe fruit, almond biscuit, white chocolate, candied ginger, and a snap of citrus zest. The interplay of the younger vintage with the depth of the reserve wine creates a remarkable balance of energy and richness.

For an ‘entry-level’ Grand Cru, this is anything but simple. It’s layered and hard to put down.

Vazart-Coquart Blanc de Blancs Grand Cru Extra Brut, NV

Jean-Pierre and Caroline Vazart craft three base cuvées from the same foundation of Chardonnay, adjusting only the dosage to highlight different expressions. The challenge lies in selecting base wines that will integrate seamlessly with each dosage—a skill Jean-Pierre has honed over years of meticulous winemaking.

Sourced from the domaine’s 11 hectares in Chouilly, this Extra Brut is built on 65% Chardonnay from the base wine, with 25% drawn from the ‘Réserve Perpétuelle’. The solera-style réserve, started in 1982, now spans 33 vintages, a rare feature even in Champagne. Fermented in stainless steel and undergoing partial malolactic fermentation, the wine is finished with a minimal dosage of just 1.5 grams.

The result is a golden-hued champagne with a fine, energetic perlage. The nose is cool and mineral-driven, with citrus zest, green apple skins, white flowers, and a touch of almond cream and buttered toast. While the Brut Réserve leans into richness, the Extra Brut focuses on tension and freshness.

On the palate, ripe orchard and stone fruits lead, followed by citrus and a subtle grape-like juiciness. The acidity and mineral backbone build a precise structure, with limestone and chalk notes adding depth. The fine brioche finish, brought by the réserve, rounds it out beautifully, giving this Extra Brut a sense of completeness while keeping the focus on purity and vibrancy.