Robert Barbichon, Champagne Blanc de Noirs, NV

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A tiny 4th generation, organically farmed estate from the tiny village of Gye Sur Seine in the Aube. This region is knows for its Kimmeridgean limestone, like Chablis, rather than the chalk found up north in the rest of the region. Coupled with slightly warmer temperatures, growers are able to pick perfectly ripe Pinot Noir in nearly every vintage. The temperature and soil types combine to give us more vinous Champagnes, like a white Burgundy, made from Pinot Noir, with bubbles. Trust us, they are delicious.

"Fine bead. A little more floral than the Cuvée Suprême, lightly appley, less yeasty on the nose, a touch savoury, but still pretty yeasty on the palate. Tastes a little sweeter than the Suprême but perhaps the acidity is a little lower. Gentler and more fruity. More easy going, though there's a balance of sweetness and freshness overall. 16.5pts" -- Julia Harding, MW,


  • Pick up today at 873 Broadway
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  • Grape Variety

    Pinot Noir

  • Vintage


  • Size


  • Farming Practice


  • Style

    Aromatic , Crisp , Minerally

  • Sweetness


  • Body

    Light Bodied


Champagne boasts some of the world’s greatest luxury brands with Krug, Cristal and, of course, Dom Perignon. But it’s also home to hundreds of small dynamic producers—farmers who grow their own grapes (often organically) and make (often with natural methods) tiny amounts of pure and absolutely delicious wine that reflect the individual personalities of their villages and terroirs. Toast with these wines, for sure. But also treat them like the great wines they are: taste, drink, explore!

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