Domaine Georges Laval is a niche, little family-owned champagne estate. Having just three hectares in a region famous for its imposing maisons, it is quite the challenge to stand out from the crowd. But this is a challenge met with great talent. Since 1996, Vincent Laval has been managing the property with mastery. He was immersed in the wine-making world from a young age, watching both his father and grandfather work hard on the property. Today, he is helped out by his wife and a team of three employees. Together, their farming methods are traditional and certified organic; all synthetic products, herbicides, and pesticides are banned, as is compost and soil enrichment. Work in the winery is meticulous, with no added sugar and vinification in casks. The idea is to produce a range that includes both ‘vinification wines' and ‘terroir wines'. The vinification wines are those that blend vintages and/or terroirs to optimise flavour. The others undergo natural fermentation and are vinified as single-parcel cuvées. The lasting impression of these wines is one of precision, with beautiful depth and striking density.

Georges Laval is a niche little family domain managed masterfully by Vincent Laval since 1996. Having seen his father and grandfather work their magic in the vineyard, Vincent has spent the last 15 years carrying on this work himself. Following in their footsteps, his priority is to treat his plants with utmost respect, and he is certified for his organic farming practises. This “Garennes” cuvée is a so-called ‘vinification’ wine in that it is the fruit of blending different Pinot meuniers and reserve wines. In the cellar, the must ferments using only indigenous yeasts in casks; the wine also matures in the same kind of container. These stages confer superb texture and structure to the wine. The dosage is extra-brut and is added to the measure of 1g of sugar per litre. This wine has a distinctive, aromatic freshness thanks to its floral notes and some hints of citrus. Complex and lingering, it will pair nicely with a delicate dish like noble fish, truffle risotto, or salmon and ginger tartare.