Petit et Bajan | Ambrosie - NV

The nose shows aromas of golden apple, cream, apricot, lemon marmalade, sugar cookie, grapefruit, hazelnut, jasmine, and a bit of chalky minerality. The palate is moderate in weight with precise golden apple, lemon oil, apricot and nectarine flavors and a zingy minerality to finish.

Reviews:

• Adrian van Velsen: Bright yellow. Fresh nose, slightly herbal, citrusy, clear note of lime, has a feminine effect, shows me more air, many floral aromas, lime blossom, chamomile, a hint of coconut, complex. Straightforward on the palate, fruity, what a crisp, juicy idea that is, annoying acidity dueling with a slightly creamy note, the fine perlage underlines the fresh fruit of the Chardonnay, the Pinot Noir also gives a touch of opulence. The wine is not sluggish but light as a feather, shows pressure and a good length and balance in the finish, ending with a subtle exotic note that reminds me of mango. That is fun, simply as is or as an accompaniment to a delicately seasoned meal.

• Gilbert & Gaillard: Beautiful light gold. Compelling fruity nose which is quite intense and yields an impression of freshness. Wonderful character on the palate for this fresh, vinous, fleshy Champagne revealing a mineral and saline touch on the finish. A very racy offering for festive meals.

Producer Information

Richard Petit’s family roots in Avize go back centuries, caring for Chardonnay on the chalk soils of the Côte de Blancs. Véronique Bajan’s clan hails from Pinot Noir terroir in Verzenay, grand cru land on the Montagne de Reims. Love, then marriage, came first in 1997. In 1999, Richard took over his family’s winery in Avize, and the idea that they might create wine together began to take root. Yet their vision wasn’t just to “make” Champagne, but to push farther, seeking to truly understand what their grand cru soils could give. With Richard’s attention to detail in the fields and Véronique’s tasting prowess in the cellar, the small-batch, grand cru wines of Petit & Bajan are very much the voice of Champagne’s new generation. Like their neighbor and mentor in Avize, Anselme Selosse, Richard and Véronique start by harvesting perfectly ripe grapes. At every step in the winemaking process, no detail is too small to be further perfected. This attention to detail, to the soil and soul of true Champagne, is more than evident in the glass. Theirs are bold, aromatic and vinous wines that set a higher bar for grand cru Champagne. Domaine Petit & Bajan crafts “grower” Champagne, a récoltant-manipulant house that grows its own grapes and makes its own wine all on site. This qualitative difference is crucial for those seeking the ultimate in Champagne flavor and character. The estate’s vineyards are split between the Côte des Blancs and the Montagne de Reims, with just over two acres of Chardonnay vines in Avize, Cramant and Oger, and five acres of Pinot Noir in Verzenay. All vineyards are rated grand cru and are cared for sustainably. Crucially, the estate aims to harvest only perfectly ripe fruit, resulting in many local growers finishing the harvest before they even start. (A telling anecdote from the couple: most years, the very last two winemakers to finish the harvest in Avize are Richard Petit and Anselme Selosse.) Grapes are harvested by hand, and sorted in the fields and cellar. Grapes are pressed in a traditional, upright wooden press in small batches, immediately after harvesting. Juice is settled naturally, and fermented on selected yeasts. Malolactic conversion is allowed. Wines are aged in bottle for a minimum of three years. Dosage as a rule is low, no more than 3 grams/L for all Champagnes.

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