Original bottle illustration — Bacchus Global
Grower Champagne · Mardeuil, France
VINCENT CHARLOTCuvée 1957 Blanc de Noirs Extra-Brut Millésime 2017
In 1957, a Champagne family planted a small plot of Pinot Meunier in Mardeuil. Three generations later, Vincent Charlot lets those old vines speak on their own terms — farming without machinery, fermenting without shortcuts, and giving old-vine Meunier the full frame of a single-varietal Blanc de Noirs.
- Wine type
- Blanc de Noirs, Extra-Brut, vintage Champagne
- Grape
- 100% Pinot Meunier, from vines planted in 1957
- Appellation
- AOC Champagne (Mardeuil)
- Origin
- Mardeuil, Champagne, France
- Drinking window
- Current release
- Recommended temperature
- 12°C (serve warmer than typical Champagne)
- Alcohol
- 13% ABV
- Bottle size
- 750ml
About the Producer
Vincent Charlot describes himself not as a winemaker but as a "peasant of terroir." His 4.4-hectare estate spans 39 micro-plots across six villages; Cuvée 1957 narrows that philosophy to one historic Meunier parcel in Mardeuil.
The 1957-planted vines are worked without tilling, and the wine is fermented with wild yeast in neutral old oak and amphora to preserve the parcel's natural acidity and tension.
Taste profile
In the glass
CUVÉE 1957 BLANC DE NOIRS EXTRA-BRUT MILLÉSIME 2017
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Plum, apricot and cherry fruit from the Pinot Meunier, layered with orange peel, ginger, sandalwood and chamomile, plus toasted, nutty notes built up through extended lees ageing.
Concentrated berry fruit meets a saline, chalk-driven minerality and nutty complexity, carried on a relaxed, airy structure with a long, dry finish.
Clear, pale straw colour with a fine, persistent mousse.
Before it reaches the glass
Temperature
Serve at around 12°C — warmer than a typical Champagne, so the wine's aromatic complexity can fully open.
Timing
Ready to drink now.
Glassware
A Pinot Noir-style wine glass, or a light decanting, allows the aromas to develop fully.
At the table
This Blanc de Noirs has a natural affinity with saline, umami-driven dishes, including Asian and fusion cooking.
The chalk-derived salinity and Pinot Meunier fruit meet the umami and spice of Asian dishes with real synergy, while the wine's still-wine-like depth — from old-oak fermentation, wild yeast and no malolactic conversion — gives it flexibility across a wider range of dishes than most Champagne.
Japanese
- Grilled unagi with tare glaze
- Steamed crab chawanmushi
- Miso-marinated black cod
Why it worksThe wine's saline minerality and gentle fruit sweetness echo the umami and caramelised notes of tare and miso, while its tension cuts through the richness of the fish.
Thai
- Pu pad pong curry (stir-fried crab in curry sauce)
- Tom yum goong
- Som tam with dried shrimp
Why it worksGinger, citrus peel and sandalwood notes in the wine mirror the aromatics of Thai curry paste and herbs, while its firm structure stands up to the sweetness and spice of crab and shrimp.
Western
- Roasted lobster with brown butter
- Aged Comté cheese
- Herb-roasted guinea fowl
Why it worksThe wine's saline tension is noted as a particularly strong match for crab and lobster, where sweetness meets a mineral backbone; its nutty lees notes also extend naturally to aged cheese.
From cellar to bottle
Winemaking
Hand-harvested from the single Mardeuil parcel planted in 1957, then fermented with wild yeast in neutral old oak barrels and amphora without malolactic conversion.
Product detail
Unfined and unfiltered, bottled with no added sulphites; the secondary fermentation is triggered with concentrated grape must rather than refined sugar, and the wine is vegan-friendly.
Origin & Vineyard
The estate spans 39 micro-plots across six villages, but Cuvée 1957 comes from one historic Pinot Meunier parcel in Mardeuil.
Official producer website→Trade information
Contact Bacchus Global for product documentation, availability and trade enquiries.
