Domaine Pierre Péters has been a family property for six generations. Located at the very heart of the côte des blancs in the village of Mesnil-sur-Oger, just a few kilometres south of Epernay, this 19-hectare domain has been making grand cru blancs de blancs Champagne since 1919. Whilst Camille Péters was one of the first wine makers to take bottles to the market in their own name, his son Pierre was just 12 years old when he went off to various wine salons to develop a clientele. It was in this same pioneering spirit that Rodolphe Péters took over the domain in 2007 with his wife Fabienne, after having trained in oenology and spent 12 years in the viticultural world. The greatest wine tasters certainly haven't let these exceptional wines pass them by: “every single one of these cuvées exhibits a high level of precision. The memorable Les Chétillons cuvée is one of Champagne's best Chardonnays.” These are pure and crystalline wines with irreproachable elegance.

What an amusing name for a winemaker’s Champagne! This Champagne displays a rich golden colour, with fine bubbles rising to the surface to reveal notes of yellow fruit and flowers. The nose also releases hints of spice such as saffron, alongside dried fruit like hazelnut and almond complemented by a touch of citrus. This clean Champagne gently sweeps onto the palate with its fine bubbles, which are ‘perfectly integrated’, according to the estate. This complex, intense wine lingers on the palate with notes of dried fruit, stone fruit such as mirabelle plum combined with pomelo.
To create this wine, the Pierre Peters House sought to showcase the variety of its different vintages through a perpetual reserve selection dating back to 1988. This wine is produced from wines aged in different containers, including foudres (large capacity wooden tuns) alongside stainless steel and concrete vats. This reserve, replenished ever since, is blended with the wine produced from grapes grown on the estate’s most prestigious parcel, called Chétillon. In the winery, the wine is aged on the lees for six years to develop flavour, texture and complexity.