While the Aube is just beginning to see its day in the proverbial sun, Helen and Bertrand Gautherot have been quietly producing wines of immense purity, character, grace, and singularity from their biodynamically-farmed, 5 hectare estate on the Cote des Bar since 1998.
While some confuse the name, Vouette & Sorbee actually represents two parcels of pinot noir belonging to the domaine, with Vouette planted on kimmeridgian and fossilised shell soils, and Sorbee on portlandian. They also now have a plot of chardonnay and pinot named Biaunes, planted on kimmeridgian marls.
In the cellar, ferments are spontaneous, all movement within the cellar is done by gravity, the wines never receive dosage, are hand-riddled and disgorged, and have just a touch of sulfites added before bottling. It’s all towards the greater effort of producing wines that showcase their proper terroir, the vintage, and the guiding techniques used in the cellar.The health of the vines, the bonne humeur of Helene and Bertrand, and the care exercised in the cellar underlines each of the cuvees produced by the domaine. From the first time I tried the wines I was hooked; there’s no other Champagne producer like Vouette & Sorbee.