Who makes it
Armand Boatas first trained as an engineer before returning to manage his family vineyard. He later left the automotive industry to work in winemaking full time. He represents the fourth generation of Avize vignerons, growers who farm and make wine.
The vines average approximately fifty years of age. Malolactic fermentation converts malic acid into lactic acid and can soften acidity; A. Boatas uses the process selectively, with some cuvées made without it and others allowed to undergo it.
Where it grows
Avize is a Grand Cru village in the Côte des Blancs. The estate's named vineyard parcels include Chemin de Paradis, Fond du Moulin, Terre de Maladries and Nobiats du Nord. Grand Cru classifies the village; a named parcel identifies a smaller vineyard unit within it.
In Champagne, Blanc de Blancs identifies a white wine made from white grapes. The estate's Blanc de Blancs cuvées use Chardonnay.
What they make
Brut Blanc de Blancs Grand Cru is the entry cuvée and is aged 36+ months on lees in bottle. Lees are the spent yeast cells left after the second fermentation; longer contact can build texture and savoury notes. The cuvée has a fresh, delicate expression of white flowers, apple and pear, followed by a citrus finish.
Charles Legendre 2013 is an Extra Brut Blanc de Blancs made without malolactic fermentation, with stewed fruit and smoked aromas. Paradis 2016 is also an Extra Brut Blanc de Blancs made without malolactic fermentation, with chalky minerality. Extra Brut is the lower dosage category, with less added sugar after disgorgement than Brut.