De Sousa : Cuvée Mycorhize V.19

From old Chardonnay vines in Avize and Oger that are cultivated with a horse, the NV Mycorhize Grand Cru Extra Brut (V11) is based on the 2011 harvest and was bottled in July 2012. The V11 was disgorged in July 2015, after three years sur lattes. It is clear, intense and fresh on the deep and well-concentrated nose, with bright fruit, vegetal, earthy and also some mocha flavors. Almost light yet dense on the palate, this is a very delicate and refined Mycorhize with round, ripe, juicy fruit and a charming finish. Tasted August 2018

Celebrating the symbiosis between the roots and the soil, this biodynamically produced wine is pure Chardonnay from the producer's home village of Avize. It is tensely textured and strongly mineral, showing the effect of the chalk soil on the wine. Acidity and tight citrus suggest this bottling is young. It will be better from 2020.

Elegant, mineral and complex due to strawberries and lemon zest mixed with chalk, white chocolate, fresh coconut and candied fruit. Medium-bodied and very precise on the palate. Smooth and silky with fine mousse. Structured and very long with fresh acidity and a mineral-laden finish. From biodynamically grown grapes with Demeter certification. Drink or hold.

A bright, medium yellow color, the NV Champagne Grand Cru Mycorhize Extra Brut is entirely Chardonnay, sourced from vines more than 60 years old across three plots that are plowed by horses, employing a slower and gentler approach. The wine has notes of fleshy stone fruit, as well as a hint of mushroom earth that’s not fully developed but should evolve into a nice note of truffle. Full-bodied, it’s fleshy, round, and fully dry, with a fluffy (but not overblown) mousse. It has good length, a good deal of structure, and a savory, toasty note, with orange and preserved citrus on the chalky finish.