Bérêche et Fils : Ay Grand Cru 2017

Tasting characteristics and advice for the Aÿ Grand Cru 2017 by Bérêche et Fils

Tasting

Appearance

The wine displays a pale gold hue with luminous highlights.

Nose

The nose reveals fine aromatic complexity, with notes of fresh red berries, notably wild strawberries and crushed raspberries. With aeration, aromas of white flowers emerge, joined by pastry notes reminiscent of dried brioche, delicate butter and white almond paste. A mineral dimension comes through in scents of chalk, slate and crushed stone, lifted by subtle smoky touches and dried tobacco.

Palate

The attack is precise and vibrant, gradually unfolding its mineral richness. The mousse, remarkably fine and elegant, lends a silky, refined texture. The palate shows fine concentration without heaviness, with red-fruit flavors evolving toward more vinous notes of cherry liqueur and dried stone fruits. Spices—especially white pepper, cardamom and cinnamon—bring complexity and warmth. The mineral tension that defines the Bérêche style structures the whole, balanced by the vinosity distinctive to the Aÿ terroir. The finish lingers on chalky, saline sensations, attesting to the authenticity preserved by the extra brut dosage.

Food and wine pairings

This Champagne pairs perfectly with seafood and premium shellfish preparations such as scallop carpaccio, lobster bisque or oysters. It also matches elegantly with refined poultry served with a mushroom cream sauce. Creamy white meats with chanterelles also make a harmonious pairing.

Serving and cellaring

This Aÿ Grand Cru 2017 Champagne offers excellent aging potential thanks to its structure and mineral tension. It is best served between 8 and 10°C to fully appreciate its aromatic complexity.

A Grand Cru Champagne from Aÿ combining power and mineral elegance

The estate

Founded in 1847 by Albert Bérêche in Ludes, the Bérêche et Fils estate is now run by brothers Raphaël and Vincent Bérêche, representing the fifth generation of the family. Since taking the helm in 2013, they have transformed this 11-hectare property into a benchmark for grower Champagnes. The estate stands out for its early environmental commitment, having abandoned chemical herbicides as early as 2003 and obtained Haute Valeur Environnementale certification. The Bérêche et Fils philosophy is based on meticulous viticulture, parcel-by-parcel vinifications in wood, and the systematic blocking of malolactic fermentation to preserve the mineral tension that characterizes their cuvées. Internationally recognized for Champagnes that precisely express their terroirs of origin.

The vineyard

This Champagne comes exclusively from two historic plots located in the Grand Cru of Aÿ, in the heart of the Grande Vallée de la Marne: Froide Terre and Brise Pot. These named sites benefit from ideal south and southwest exposures, capturing maximum sunshine. The vines, more than fifty years old, drive deep roots into pure Campanian chalk soils, topped with a thin layer of poor topsoil. These marginal conditions naturally limit yields and concentrate sugars as well as phenolic compounds in small-berried grapes. The Aÿ terroir is historically renowned for the power and elegance of its Pinot Noirs, attributes fully expressed in this cuvée thanks to careful viticulture that follows organic-farming principles.

The vintage

The 2017 vintage in Champagne proved particularly demanding, marked by a cool, wet growing season and significant pest pressure. Despite these difficult conditions, a compressed ripening period before harvest made it possible to reach satisfactory physiological maturity while preserving bright acidity. The meticulous harvesting of the Aÿ parcels captured ripe grapes that express the character of the vintage with authenticity.

Winemaking and aging

The grapes for the Aÿ Grand Cru 2017 were vinified parcel by parcel in neutral 350-liter French oak barrels, with fermentation carried out exclusively by indigenous yeasts. Malolactic fermentation was deliberately blocked to preserve the vibrant acidity and mineral precision that define the terroir’s expression. The Champagne then aged for a minimum of seventy-two months on fine lees under natural cork and a traditional staple, allowing gentle micro-oxygenation that promotes the development of aromatic complexity and finesse of the mousse. After manual disgorgement, a minimal dosage of 3 to 4 grams per liter was applied, placing this cuvée in the extra brut category and allowing the terroir to speak without being masked by residual sugar.

Grape varieties

Pinot noir (75 %)
Chardonnay (25 %)