Julien Prélat "Presle" Blanc de Blancs Champagne

Julien Prélat bottles some of the most exciting grower Champagne coming out of the Côte des Bar right now, and Presle is his calling card. He's the first in his family to bottle under their own name after three generations of farming in Celles-sur-Ource, working closely with his wife Karine and learning from neighbor Cédric Bouchard of Roses de Jeanne, one of the region's most celebrated winemakers. That mentorship shows in the precision and restraint of this Blanc de Blancs, which shares the same uncompromising approach to site expression that made Bouchard a cult figure. Presle comes from a single estate vineyard planted entirely to Chardonnay on Kimmeridgian soils, the same limestone-rich, fossil-studded bedrock that defines Chablis just to the south. The Côte des Bar sits closer geographically and geologically to Burgundy than to the northern Champagne districts, and you taste that difference here: more tension, more salinity, less roundness. Prélat farms sustainably and largely by hand, using organic fertilizers and small plows to work between the vines without compacting the soil. Fermentation happens in stainless steel to preserve clarity and precision, followed by 18 to 20 months on the lees before disgorgement. Dosage is kept below 3 grams per liter, landing this firmly in Extra Brut territory and letting the site's natural minerality come through unmasked. In the glass, expect fine, persistent bubbles and a nose that moves from crisp white fruit and grapefruit to delicate rose petal, with subtle notes of cream and hazelnut developing as it opens. The palate is citrus-driven and precise, marked by a pronounced chalky backbone and a clean, fluid finish that prioritizes transparency over weight. This is Champagne for oysters, crudo, or goat cheese, though it's just as good on its own before dinner. Production is tiny, and bottles move quickly once they land at Off Premise, so if you're hunting for emerging grower Champagne that hasn't hit the usual hype cycle yet, this is it.