Vouette et Sorbee Champagne Extrait Brut Nature 2014

Vouette et Sorbée Champagne Extrait Brut Nature 2014 is a striking, ultra-pure expression of grower Champagne from the southern reaches of the region. Crafted entirely without dosage, it lets the character of Pinot Noir, Chardonnay and the 2014 vintage shine through with precision and intensity. This cuvée is released late, after extended aging on the lees, offering a rare combination of vibrancy and mature complexity for those who seek Champagne with real personality and depth.

Tasting Notes
In the glass, Extrait Brut Nature 2014 shows a luminous, deep lemon-gold color with fine, persistent bubbles that form a refined mousse. The nose opens with layers of ripe orchard fruits—baked apple, pear and quince—followed by citrus peel, white flowers, and brioche. With air, more savory and mineral notes emerge: chalk dust, toasted hazelnut, subtle spice and a faint smokiness. On the palate, the wine is dry, intense and beautifully structured, with the flesh and red-fruited depth of Pinot Noir balanced by the tension and lift of Chardonnay. Flavors of yellow apple, Mirabelle plum and lemon curd are underpinned by saline minerality and a chalky, almost tactile finish. The mousse is creamy yet energetic, and the absence of dosage highlights a precise, linear backbone. Already complex and expressive, the 2014 Extrait has the concentration and acidity to age gracefully for another 8–12 years from release, gaining more tertiary notes of honey, toasted nuts and autolytic complexity.

Production
Domaine Vouette et Sorbée is based in the Côte des Bar, the southernmost part of Champagne, where Kimmeridgian limestone and clay soils—similar to Chablis—give the wines their distinctive, mineral-driven profile. Vines are farmed organically and biodynamically, with low yields and meticulous work in the vineyard to ensure healthy, ripe fruit. Harvest is done entirely by hand, with strict selection of bunches. In the cellar, the grapes are gently pressed and fermented with indigenous yeasts, often in oak barrels or neutral vessels to add texture without masking terroir. The Extrait cuvée is aged for an extended period on its lees before disgorgement, and bottled as Brut Nature with no added sugar, allowing the purity of the fruit, the soil and the long élevage to define the style.

Food & Serving
This Champagne is a superb match for refined, delicately rich dishes that can stand up to its intensity and minerality. Think oysters or langoustines, scallop carpaccio, sashimi and crudo, or classic Champagne pairings like caviar and lobster. It also works beautifully with roasted poultry, creamy poultry terrines, or mushroom-based dishes. Serve well-chilled but not icy, ideally around 9–11°C (48–52°F), to allow the aromatic complexity to unfold. Decanting is not essential, but pouring the wine into glasses 10–15 minutes before serving and allowing it to open in the glass will reveal additional layers of fruit, spice and minerality.

Producer
Domaine Vouette et Sorbée, led by renowned vigneron Bertrand Gautherot, is one of the benchmark grower-producers of the Champagne region, particularly in the Côte des Bar. The domaine takes its name from two of its flagship vineyard sites—Vouette and Sorbée—and has become a reference point for terroir-driven, low-intervention Champagne. Farming has long followed organic and biodynamic principles, with a focus on living soils and low yields to produce intensely characterful wines. Vouette et Sorbée is celebrated among sommeliers and collectors for helping to redefine Champagne as a true wine of place, and its limited-production cuvées, including Extrait, are highly sought after for their purity, energy and authenticity.

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