Champagne Pertois-Moriset has been a family-owned and operated Champagne house since its inception in 1951. When Yves Pertois and Janine Moriset married, they decided to create their own estate in Mesnil-Sur-Oger, as both had descended from wine-making families. Today, the estate is run by Cecile, the granddaughter of the original founders, and her husband Vincent. As independent grower-winemakers, Cecile and Vincent utilize their generations of vine and wine know-how to bring out the minerality and typicity of their excellent terroirs.

The vineyard boasts an area of 20.70 hectares, spread over two terroirs. Firstly, the Cote de Blancs, where 13.4 hectares are planted with 100% Grand Cru Chardonnay. Secondly, the Coteaux Sezannais, where 7.3 hectares are planted with 60% Pinot Noir and 40% Chardonnay. Pertois-Moriset practices organic and sustainable farming practices, including the avoidance of chemicals, planting natural grasses, and using the regions first 100% electric tractor.

Pertois-Moriset installed a new pressing center in 2009, equipped with two stainless-steel membrane presses, two thermo-regulated stainless-steel tanks, and a vat room for barrels and big oaks. Malolactic fermentation is often blocked during winemaking, allowing for extended bottle aging for their cuvees. Pertois-Moriset’s Chardonnay-dominated wines have complexity, incredible terroir transparency, and fresh minerality.

In 2015, Pertois-Moriset returned to the Club des Tresors de Champagne, just as the house had at the time of Yves and Janine. The club consists of a highly selective set of only 28 grower-producers entitled to produce a Special Club bottling—one of the greatest honors in Champagne. They earned that induction on the strength of their wines, which capture the essence of the Côtes des Blancs like few others.

The PM.02 is a Blanc de Blancs composed of 100% Chardonnay from the vineyards classified as Grand Cru located in Côte de Blancs. This Champagne made in limited quantities (3,188 bottles) is the result of 84% of the year 2016, while the remaining 16% is made up of vins de réserve stored in the cellar. Approximately 65% of the aging process on its yeast takes place in barrels and in foudres, while the dosage is 1.5 grams/litre.

This Cuvée is of remarkable elegance, smelling of an explosion of yellow fruits and white flowers, surprising in the mouth for the very fine perlage and aromas of roasting, yeast and pastries. It goes particularly well with refined fish-based dinners, such as lobster.