At a glance

Producer

Jacques Selosse

Region

Champagne, France

Grape variety

Pinot Noir (majority), Chardonnay

Wine type

Sparkling

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$1200-$1800 USD (current secondary market levels)

Tasting profile

Focused and taut, with citrus, chalk, red berry, hazelnut, and lifted brioche notes; slight oxidative signature typical of Selosse.

Evolution: Gains complexity and toasty, nutty, truffle undertones; will open up to honeyed, tea-leaf aromas and greater length on the finish.

At peak: Explosive, multidimensional; tension of acidity/chalk with umami and secondary notes, deep minerality, long, saline finish.

Structure

Acidity

High, racy, hallmark of Ambonnay and Selosse style

Tannins

Very low (due to Champagne vinification)

Alcohol

12.5% ABV

Aging potential

Superb; 20+ years in prime cellaring conditions

Drinking window

Peak drinking

2030 to 2040

Optimal window

2027 to 2045

Current status

Extremely youthful but can be enjoyed if decanted, better with further bottle age

Current condition

Not yet at peak, vibrant, precise, core of minerality and tension

The wine is made using labor-intensive, oxidative 'Selosse style,' which requires years in bottle for integration and depth. Early drinking is possible but suboptimal; patience will yield one of the world's most unique Champagne expressions.

Food pairing

Langoustines, delicate lobster dishes, caviar, Comté cheese, sashimi, or uni.

Serving

Serving temperature

10-12°C / 50-54°F

Decant

Yes (15-30 minutes) — Light, brief aeration opens up Selosse's oxidative nuances and releases aromatics; avoid lengthy decanting which can dissipate bubbles.

Sustainability

Sustainability score: 8/10

Manual vineyard work, low intervention in vineyard and winery. Cover cropping, reduction in synthetic inputs, spontaneous fermentation. Minimal use of chemicals/fertilizers. Bottles are heavy glass, not light-weight, so packaging footprint is moderate.

Selosse is committed to small-scale, ecologically conscious viticulture; the estate rejects formal certification but uses a holistic and minimal intervention approach. Energy use is not industrial, water managed prudently. Estate's refusal of mass production supports environmental stewardship, but luxury packaging and demand for global shipping keep carbon output above baseline. Overall, among Champagne's most progressive in sustainability without being strictly certified.