Petit & Bajan ‘Nuit Blanche’ Grand Cru Blanc de Blancs Brut Champagne NV

Aromas of lemon blossoms, light herbs, brioche, light cream, lemon rind. Bright, lacy, deeply flavorful; very long. PAIRING SUGGESTIONS: As an aperitif; with sushi or other fresh seafood; grilled white meats; 100% Chardonnay VINEYARDS: Estate vines (Chardonnay) are found on pure chalk soils in the villages of Avize, Oger and Cramant. AGE OF VINES: 20-30 years WINEMAKING: Hand-harvested. Pressed directly in a hand-cranked, upright wooden press. Fermented on selected yeasts in temperature-controlled, stainless steel tanks. Malolactic conversion allowed. Aged for a minimum of three years. Dosage 3 g/L. Disgorged December 2018.

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.