With 900 years of viticulture and 90 years of Champagne-making, Brocard Pierre is new only to us here in the US. Young gun, Thibaud took over in 2012 after a stage in Burgundy, turning their focus to single vintage/vineyard/varietal Champagnes. His obsession with the various types of limestone (Oxfordian, Kimmeridgian and Portlandian) is palpable in the glass. Like neighbor Bertrand Gautherot from Vouette et Sorbée, he is a steward of his soils, eschewing chemicals and farming for the next generation. Grapes are spontaneously fermented using mostly stainless steel to highlight the terroir and nitrogen to avoid sulphur additions wherever possible. The results are fantastic, alive, clean, taut wines that happen to have bubbles.