Original bottle illustration — Bacchus Global
AOC Crémant de Bourgogne
CHAI GARNEROTVénus Blanc de Blancs Extra Brut 2017
Two women revived an 18th-century Mercurey estate and built this bottle-fermented sparkling wine from old-vine Chardonnay and Aligoté alone. After a long, patient rest, it has just reached its moment to be enjoyed.
- Wine type
- Sparkling wine, Blanc de Blancs, traditional method (bottle-fermented)
- Grape
- Chardonnay approx. 50% / Aligoté approx. 50%
- Appellation
- AOC Crémant de Bourgogne
- Origin
- Bourgogne, France (Mercurey)
- Drinking window
- Disgorged in 2024 — drinking well now
- Recommended temperature
- 12–13°C
- Alcohol
- 13% vol.
- Bottle size
- —
The Story of Vénus
An 18th-century château in Mercurey was taken over and revived between 2018 and 2019 by Caroline Fyot and Alexia Russo. Vénus is released under their négociant arm, Chai Garnerot.
Hand-picked Chardonnay and Aligoté from vines around 45 years old are fermented a second time in bottle, in the Champagne tradition. Tirage took place in 2018, followed by more than 24 months resting on lees, with dégorgement completed in 2024 — a long, unhurried path to a structured Extra Brut.
Taste profile
In the glass
VÉNUS BLANC DE BLANCS EXTRA BRUT 2017
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
White flowers — acacia and honeysuckle — meet ripe citrus and the toasty, brioche-like notes that come from lees aging.
The old vines give real structure, framed by the sharp, clean acidity and mineral edge typical of Extra Brut.
Greenish white in the glass, with a fine, persistent stream of bubbles.
Before it reaches the glass
Temperature
Serve at 12–13°C — warmer than most sparkling wines, since deep chilling mutes the white-flower and yeasty notes and leaves only Aligoté's sharp acidity.
Timing
Disgorged in 2024, it is ready to drink now; no decanting needed.
Glassware
A tulip or white wine glass suits it better than a flute, allowing the structured aromatics to open.
At the table
Vénus's crisp Extra Brut acidity and old-vine structure make it a versatile partner across Japanese, Thai and Western tables.
The wine's fine bead and clean, mineral finish are built to cut through richness and lift delicate flavors, rather than compete with them.
Japanese
- Nigiri sushi with white fish or hikarimono
- Salt-seasoned tempura
- Dashimaki tamago
Why it worksThe fine bubbles and acidity clear the palate of sushi rice's sweetness and tempura's oil, letting the seafood's delicate flavor come through.
Thai
- Mild pomelo and shrimp salad
- Grilled seafood
- Som tam with restrained chili
Why it worksThe Extra Brut's acidity and minerality echo Thai herbs and citrus while gently tempering the dish's heat.
Western
- Gougères
- Fresh oysters
- Shrimp or scallop carpaccio
Why it worksThe toasty, yeast-driven notes echo the pastry's savoriness, while the wine's acid lifts the sweetness of shellfish.
From cellar to bottle
Winemaking
Fermented a second time in bottle in the Champagne tradition, tirage took place in 2018, followed by more than 24 months on lees in the château's cellars. Riddling was done on gyro-pallets, with dégorgement completed in 2024.
Product detail
Hand-harvested from roughly 45-year-old Chardonnay and Aligoté vines, from a single 2017 harvest, in Extra Brut style. 13% vol.
About the Origin
This cuvée is bottled and released under Chai Garnerot, the négociant arm of Château de Garnerot.
Official producer website→Trade information
Contact Bacchus Global for product documentation, availability and trade enquiries.
