Original bottle illustration — Bacchus Global
Champagne, Vintage
VINCENT CHARLOTLe Fruit de ma Passion Extra-Brut Millésime 2019
Two small plots in one Champagne village, three classic grape varieties, and a winemaker who lets each parcel find its own voice before they meet in the glass.
- Wine type
- Champagne — Extra Brut, Vintage (Blanc)
- Grape
- Pinot Meunier, Chardonnay, Pinot Noir
- Appellation
- AOP Champagne, Extra Brut Millésime
- Origin
- Mardeuil, Champagne, France — two plots: La Genette and Les Chapottes
- Drinking window
- —
- Recommended temperature
- Serve at 10°C, opening to 11–12°C in the glass
- Alcohol
- 13% vol
- Bottle size
- 750 ml
About the Wine
Le Fruit de ma Passion Millésime 2019 brings together three classic Champagne varieties — Pinot Meunier, Chardonnay and Pinot Noir — from two small plots in the village of Mardeuil.
At Vincent Charlot, each parcel is vinified separately in neutral oak with indigenous yeasts, then aged 42 months on lees before disgorgement, without malolactic fermentation, to preserve freshness and texture.
Taste profile
In the glass
LE FRUIT DE MA PASSION EXTRA-BRUT MILLÉSIME 2019
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Apple, citrus zest and apricot lead, layered with toasted brioche from extended lees aging and a chalky mineral edge.
Crisp and structured, with layered orchard and citrus fruit, a subtle savory spice and a long, chalky-mineral finish.
Pale gold in the glass, with a fine, persistent mousse.
Before it reaches the glass
Temperature
Serve at 10°C and let it open to 11–12°C in the glass.
Timing
Versatile enough to open as an aperitif or carry through a full meal, thanks to its layered fruit and structured acidity.
Glassware
A tulip-shaped white wine glass, rather than a narrow flute, to let the aromatics open.
At the table
The wine's fruit-forward structure and chalky minerality make it a flexible partner across cuisines.
From delicate shellfish to richer, spice-driven dishes, the interplay of citrus, spice and toasted lees character gives this cuvée enough range to move confidently from starter to main.
Japanese
- Hotate (scallop) sashimi
- Grilled saba mackerel
- Ebi tempura
Why it worksThe wine's citrus and chalky minerality echo the sweetness of raw shellfish, while its structure cuts through the richness of grilled fatty fish and fried batter.
Thai
- Som tam with grilled prawns
- Moo ping (grilled pork skewers)
- Tom kha gai
Why it worksSubtle savory spice sits comfortably alongside mild Thai chili and coconut, while bright acidity balances the dish's richness and heat.
Western
- Prosciutto di Parma
- Soft-ripened cheese (Brie or similar)
- Seared wagyu beef
Why it worksThe toasted brioche character from extended lees aging complements cured meats and creamy cheese, while the wine's structure stands up to the richness of seared wagyu.
From cellar to bottle
Winemaking
Fermented in neutral old oak barrels with indigenous yeasts for 9–11 months, without malolactic fermentation, from a blend of the estate's two Mardeuil plots, La Genette and Les Chapottes.
Product detail
Aged 42 months on lees in bottle before release, finished in Extra Brut style at 13% ABV, bottled at 750 ml.
Mardeuil, Champagne
Vincent Charlot vinifies each of the estate's seven Champagne varieties by individual plot, letting each parcel express itself with minimal intervention — no cultured yeasts, no forced malolactic fermentation, and restrained use of sulphur.
Official producer website→Certification
Ecocert Organic Certification · Ecocert
Demeter Biodynamic Certification · Demeter International
Certified Organic & Biodynamic
This cuvée is certified organic by Ecocert and biodynamic by Demeter, reflecting the estate's low-intervention farming and winemaking approach.
Trade information
Contact Bacchus Global for product documentation, availability and trade enquiries.
