Original bottle illustration — Bacchus Global
Champagne · Premier Cru
WARIS-HUBERTEstence Premier Cru Extra-Brut 2020
Estence takes its name from an Old French word meaning 'to sparkle' — and stands apart in the Waris-Hubert range as the house's only cuvée to bring Chardonnay and Pinot Noir together, grown on the Premier Cru slopes of Grauves.
- Wine type
- Sparkling wine – Champagne, Premier Cru, Extra-Brut
- Grape
- Chardonnay 60%, Pinot Noir 40%
- Appellation
- AOC Champagne Premier Cru – Grauves (échelle des crus 95%)
- Origin
- Côte des Blancs (south), Champagne, France
- Drinking window
- —
- Recommended temperature
- —
- Alcohol
- 12.0% ABV
- Bottle size
- —
About Estence
Estence is Waris-Hubert's only cuvée to blend Chardonnay and Pinot Noir, grown on the Premier Cru slopes of Grauves at the southern tip of the Côte des Blancs.
Its name draws on the Old French word estenceler, meaning to sparkle — a nod to the interplay between the two grape varieties in the blend.
Taste profile
In the glass
ESTENCE PREMIER CRU EXTRA-BRUT 2020
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Floral and citrus tones lead, joined by light spice and a whisper of smoke and gentle char that trace back to oak aging on the Chardonnay portion.
White orchard fruit meets a taut, mineral-driven finish, with the Pinot Noir component adding structure and the Extra-Brut dosage keeping the wine tense and precise.
Before it reaches the glass
Temperature
—
Timing
—
Glassware
A tulip-shaped glass allows the aromatics to develop while preserving the wine's structure.
At the table
Estence's oak-inflected structure and taut Extra-Brut finish make it a versatile match across cuisines.
The wine's blend of smoky oak character, Pinot Noir structure and mineral tension gives it enough backbone to stand alongside grilled, roasted and cream-based dishes, while its citrus lift keeps each pairing balanced.
Japanese
- Grilled salt-seasoned fish (shioyaki)
- Tempura with light dashi dip
- Charcoal-grilled or lightly smoked seafood
Why it worksThe wine's smoky oak notes and taut mineral finish echo the char and umami of grilled and lightly smoked Japanese preparations, while its citrus lift cuts through fried textures.
Thai
- Charcoal-grilled chicken (gai yang)
- Smoked river prawns
- Grilled pork skewers (moo ping)
Why it worksThe wine's own smoky, oak-derived character mirrors the char of Thai grilled and smoked preparations, while its Extra-Brut tension keeps the pairing from feeling heavy.
Western
- Roast chicken with herbs
- Aged semi-hard cheese
- Cream-based mushroom dishes
Why it worksThe Pinot Noir-derived structure and oak-aged texture stand up to roasted and creamy preparations, while the wine's mineral finish keeps the pairing balanced.
From cellar to bottle
Winemaking
Fermentation takes place separately by parcel, using a combination of stainless steel tanks (25–44hL) and oak barrels (225L and 600L); the Chardonnay portion spends nine months in oak, and malolactic fermentation is applied partially, depending on the lot.
Product detail
The blend combines Chardonnay 60% and Pinot Noir 40%, finished at an Extra-Brut dosage of 4–6 g/L (lot-dependent), with alcohol at 12.0%.
Grauves, Côte des Blancs
Grauves sits at the southern edge of the Côte des Blancs, rated 95% on the échelle des crus and planted on clay-limestone soils typical of the area's Premier Cru sites.
Trade information
Contact Bacchus Global for product documentation, availability and trade enquiries.
