Of the cult-producers making Champagnes in a more Burgundian model - single parcel, single vintage - Jérôme Prévost has to be one of the most challenging to get your hands on.
Of the cult-producers making Champagnes in a more Burgundian model - single parcel, single vintage - Jérôme Prévost has to be one of the most challenging to get your hands on.
All of Prévost wines are fermented in neutral oak barrels, and then bottled the following summer without fining, filtration, or cold-stabilization, and only a minimal amount of sulfur. Prévost prefers post-disgorgement aging and these wines spend less than three years in on the lees before release – which is why they cannot be officially vintage labeled. Though they are conveniently coded with the year of harvest (LC13 is harvest 2013 for example). There are fewer than 10,000 bottles a year in total production.
These are some of the best Champagne additions you can bring to your cellar. With proper mid-term aging they will weave together harmoniously, becoming more structured and generous with each passing year. How long? You will be rewarded with 5-10 years of patience – but, of course, it's a joy to check in with a bottle here and there along the way.
