This crisp and tight wine is packed with acidity, fresh citrus and a taut, steely texture. It is still young and fruity, and could do with some bottle age.\n \n Producer Information\n Jean Voirin, who owned some vines and sold all his grapes in bulk, decided to begin bottling his own champagne at the end of World War II. The Jumel family started producing champagne around the same time—René Jumel had a transport business and his wife's family had some vines that they cultivated. As the champagne market grew, René began selling some of his trucks and buying vineyards around the Côte des Blancs, which his wife, Paulette Richomme, worked and oversaw. Between 1950 and 1970, all the grapes were sold in bulk. In the early 1970’s, Francoise Jumel (daughter of Paulette and René) began bottling champagne with her husband Gilles Voirin under the name Voirin-Jumel. That year they sold nearly 10,000 bottles. In the 1990s, Francoise's children, Patrick and Alice, along with Patrick's wife Valerie, began running the domaine. Today it is a true family affair, and they own 11 hectares of vines in 11 different villages (broken down to approximately 10% Cramant, 20% Chouilly, 10% Avize, 5% Oiry, 10% Oger, 10% Mareuil-sur-Ay, 10% Vertus, 15% Verneuil and the remaining 10% in 3 other villages). Each lot of grapes is vinified separately and each tank goes through malolactic fermentation. In January, the wines are stabilized. Shortly thereafter, the vins clairs (still wines) are tasted and it is determined which lots will be used for each specific release. All the champagnes are given very low dosages, and are aged for 3-4 years minimum, thus ensuring fresh, lower-acidity champagnes that really highlight their varied terroirs. All their production is bottled and sold at the domaine.
