Rose petals and stems with watermelon skin and sliced green strawberries. Medium-to full-bodied, creamy and tangy with sliced lemon peel. Zesty.\n \n Producer Information\n Jean-Marc Sélèque returned to Pierry in 2008 after internships at Chandon’s facilities in Napa Valley and in Australia’s Yarra Valley with a vision of what he wanted to do - and didn’t want to do - at Champagne JM Sélèque. The positive ideas were simple, but labor intensive: in the vines, shallow plowing of rows by horse or tractor for weed control; reducing yields by careful pruning; organic and biodynamic applications to boost the health of soil and vine. In the cellar, he moved to much slower and more gentle fermentations, something he considers key for flavor and texture. He did this by lowering the temperature and working more with wild yeast (a lot of his fermentations are wild, but he’s not orthodox about that). He instituted longer ageing on the lees for all the cuvées, both in barrel or tank and subsequently in bottle for the secondary fermentation (that bottling is now done at the end of July following the harvest, which is a long and relaxed élevage, allowing a young wine to come together). He did away with fining, and gradually did away with filtration (completely stopping in 2015 when his new cellar gave him the measure of control he needed). Finally, because his farming reforms resulted in better maturity in his grapes, he lowered the level of sugar in the final dosage. The dosage and other specifics are admirably detailed on Jean-Marc’s back labels. The domaine began in 1965, when Jean-Marc’s grandfather started planting vines with the aid of his father-in-law (then the president of the Pierry co-op). Subsequently Jean-Marc’s father joined the domaine in 1974 after acquiring a degree in enology, and he did much to update the winery and augment its vineyard holdings. When Jean-Marc came on board in 2008, he turned the domaine toward the organic viticulture he envisioned. In 2010, he started working biodynamically, and now all of his parcels are farmed organically and receive some biodynamic preparations, a fact that he doesn’t make much fuss about because for him it’s not about the label so much as it is about making better wine. Today the ratio of oak to steel in the cellar is roughly 60/40, with the steel tanks being used primarily for the younger, fruitier Solessence and Solessence Rosé. He is, however, moving more toward oak every vintage. Since 2015, he’s been selling off his 228-liter barrels of late in favor of 350 and 600-liter barrels for fermentation and barrel aging. The domaine has 22 acres of vines which grow in 45 parcels and lie across 7 different villages. The average vine age is a notable 40 years of age (positively wizened by Champagne standards!). Most of the vines grow in the communes of Pierry and then Moussy, followed by Epernay, Mardeuil, Dizy, Vertus, and Boursault. Some 50% of the vines are Chardonnay; 40% are Pinot Meunier; and 10% are Pinot Noir. Total annual production is around 5,500 cases.
