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Savart, Champagne Brut Premier Cru “l’Ouverture”, NV

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A wine to sit with an contemplate. It opens up over the course of several hours, each minute offering another layer of silk, cream, brioche, red fruit, dried fruit, sour apple, lemon meringue, with a long chalky finish. While the wine is complex its the texture of this wine is what always has me coming back for another bottle, soft, wistful edges wrap a around structured core, a diamond in a velvet wrapper. 100% Pinot Noir from both Ecueil. Fermented 1/2 in stainless steel and 1/2 in used oak with 7g dosage.

"...100% Pinot Noir from Ecueil, is a terrific introduction to Frederic Savart’s wines. Creamy and ample, with lovely textural richness, the Ouverture has so much to offer. The breadth of Pinot comes through nicely in this open-knit, engaging Champagne. Red cherry, plum, spice and pastry notes are pushed forward. Some of the initial intensity drops off on the finish, otherwise the Ouverture is very nicely done. This release is a blend of equal parts 2016, 2015 and 2014. Dosage is 5.5 grams per liter. Disgorged: February, 2019. 89pts" -- Antonio Galloni, Vinous


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It is only in recent times that Champagne Savart has begun to get a lot of buzz, since 2005, when Frédéric Savart took over the reins. As Alder eludes to in the quote above, this is a producer that deserves your attention.

The great thing about Grower Champagnes is that we can talk about places. Today we are just south of Reims in the Montagne de Reims. The name of the village is Écueil. Most of the soils are sandy, and Pinot Noir prevails. Here and there you also find strains of chalky soils, and so Savart also grows a little Chardonnay.

One village over is another place: Villiers-aux-Noeuds. Anyone who pays extra close attention to this newsletter will know that this village is home to the great Emmanuel Brochet, who works a fine site called Mont Benoît. It turns out that Savart also has holdings in Mont Benoît. It’s a little chalkier than Écueil, but still pretty friendly to Pinot Noir, which is what Savart grows there.

In the cellar, Savart follows a non-interventionist recipe that includes stainless steel fermentation, aging in barrel, and a laissez-faire attitude towards malolactic fermentation. These are not fruit-forward Champagnes but wines of salinity, soil, and rock. That’s why those wine geeks are so excited!

Professional Reviews

Antonio Galloni

AG 90
"(100% Pinot Noir; 9 g/l dosage; disgorged on August 28, 2014): Light yellow. Pungent mineral- and spice-accented aromas of ripe orchard and pit fruits, with a sexy floral overtone. Fleshy but focused and dry, offering vibrant nectarine and melon flavors with a refreshingly brisk jolt of lemon zest adding grip and lift. Closes on a smoky, minerally note, with very good energy and persistence."

Robert Parker

RP 90
"The NV L'Ouverture Premier Cru Brut offers very clear and lovely aromatics of Pinot fruit on the nose. Coming from younger vines on sandy soils gives this wine elegance and finesse. This is a delicately fruity Champagne with a firm structure and great transparency. It is light, but serious." -Stephan Reinhardt


  • Grape Variety

    Pinot Noir

  • Vintage


  • Size


  • Farming Practice


  • 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!

Customer Reviews

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