The Best Champagne to Buy This Holiday Season | Eater
"Winemaker Cédric Moussé runs an unusually mindful, sustainability-forward operation: all grapes farmed organic, geothermal heat to run the winery, farm animals walking the vines to help with pest and weed control, wines made with well water, and the production of his own mineral-based sulfur. Working like this in Champagne is exceedingly rare, and the wines are also killer. The range is worth checking out (the "PerpetuelleBlanc de Noirs" at about $60 is a strong value), and the cuvée Eugene — an Extra Brut Blanc de Noirs made 20% pinot noir and 80% pinot meunier — is golden and round, with Christmas spices (ginger, nutmeg, clove) and a soft red cherry structure that tastes singular and interesting." - Jordan Michelman
