Original bottle illustration — Bacchus Global
Champagne · Avize Grand Cru
WARIS-HUBERTSophos
Named after the Greek word for "wise," this cuvée grows in a single Grand Cru plot in Avize called Les Maladries, where Chardonnay vines have stood for ninety to a hundred years. The 2016 harvest was marked by late frost and mildew pressure, cutting yields but concentrating what little fruit remained. Tilled by horse in the old way, the vineyard yields grapes that are fermented in oak and given years of quiet cellar time before release.
- Wine type
- Champagne, Grand Cru Blanc de Blancs, Extra Brut
- Grape
- 100% Chardonnay
- Appellation
- AOC Champagne Grand Cru (Avize)
- Origin
- Avize, Champagne, France
- Drinking window
- —
- Recommended temperature
- 10-12°C
- Alcohol
- 12.0%
- Bottle size
- —
A Cuvée Named for Wisdom
In 1997, the marriage of Stéphanie Hubert and Olivier Waris united the two families' vineyard holdings, and the estate is now run by a fourth generation as a family Récoltant-Manipulant based in Avize, overseeing every step from vine to bottle.
"Sophos" is Greek for "wise, knowledgeable" — a name chosen to reflect the gravity of old vines and the depth that comes with long aging.
Taste profile
In the glass
SOPHOS
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Saline, iodine-tinged notes recall Avize's chalk soils, layered with pear, white peach, chamomile and acacia blossom, alongside roasted and toasted almond and brioche notes from lees aging.
Lemon zest and green apple sharpen the acidity, framed by concentrated extract from old vines and a fine, creamy mousse; a barley-sugar accent and Avize's chalky minerality carry through the finish.
Pale gold with youthful green glints.
Before it reaches the glass
Temperature
Served slightly warmer, around 10-12°C, to let the wine's complexity open.
Timing
Structured enough to accompany a full meal rather than serve only as an aperitif.
Glassware
A tulip-shaped glass suits its aromatic depth.
At the table
Saline minerality and toasty notes from barrel aging give this cuvée range across delicate dashi-based dishes and spice-forward plates alike.
Its acid and mineral backbone cuts through richness, while roasted, toasted notes echo dishes with char or caramelization.
Japanese
- Kombu-cured white fish
- Grilled oysters
- Dashimaki tamago
Why it worksThe saline, iodine character and chalky minerality resonate with the umami of kelp and shellfish, while bright acidity keeps delicate dashi flavors intact.
Thai
- Pomelo salad with shrimp (yum som-o)
- Grilled fish
- Mild seafood tom yum
Why it worksCrisp acidity and minerality align with citrus and herbal notes, while the toasted character complements the smokiness of open-flame grilling.
Western
- Seared scallops
- Truffle risotto
- Aged Comté cheese
Why it worksToast and almond notes from barrel aging echo nutty and aged cheese flavors, while the acidity balances creamy textures.
From cellar to bottle
Winemaking
Only first-press juice is used, settled slowly at 4°C for 72 hours, then fermented at a cool 16°C in oak barrels. Malolactic fermentation is kept partial, and the wine spends two years in barrel followed by five to six years in bottle before release.
Product detail
From the reduced yields of the demanding 2016 harvest, fruit from vines aged 90-100 years is bottled unfiltered as an Extra Brut with 4 g/L dosage.
Avize Grand Cru — Les Maladries
At the heart of the Côte des Blancs, Avize is known as a premier Chardonnay terroir, its chalk soils lending the wines a distinctive salinity and mineral edge.
Official producer website→Trade information
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