Taste: The Enfant de la Montagne presents a pale golden hue with a light, frothy mousse. On the nose, it opens with vibrant aromas of green apple, red apple skin, and white peach, layered with butter-poached pear, brioche, toasted almonds, and a delicate hint of spice. There’s also a subtle touch of black walnut and stony minerality, adding complexity. The palate is energetic and fresh, displaying baked yellow apple, quince, and persimmon alongside lemon zest, pear, and a whisper of honey. A fine mousse and lively acidity carry through, enhancing the flavors of wet stone and oat bread. The finish is long and elegant, with mouthwatering acidity and a rounded mouthfeel, leaving an impression of orchard apples, white blossoms, and a touch of spiced ginger loaf. This Champagne perfectly balances fruit, minerality, and yeast complexities, making it fresh and harmonious.

Pairing: Try a classic pairing from the Champagne region with Jambon de Reims, a delicately spiced ham that complements the Champagne’s minerality and subtle spice. Another regional option is Pâté en Croûte, where the buttery pastry and rich meat filling harmonize beautifully with the wine's hints of brioche and toasted almonds.

For contemporary pairings, the Champagne’s fresh fruit notes and fine mousse pair excellently with fried dishes such as buttermilk fried chicken or crispy calamari, where

the acidity cuts through the richness and adds balance. Another modern option is grilled salmon with lemon dill sauce, which enhances the wine’s citrus and honey nuances. Avocado toast with smoked salmon offers a contemporary, light pairing that echoes the Champagne’s freshness. At the same time, a dish like crispy rosemary and garlic roasted potatoes highlights the wine’s earthy undertones and stony minerality. These pairings showcase this Champagne's versatility with classic and modern cuisine.

Buttermilk Fried Chicken
By Sam Sifton

As the next generation takes the reins, Adrien and Clémence are steering the domaine towards smaller yields and lower dosage levels, allowing the character of each Premier Cru village to shine through even more clearly.

The estate grows all three traditional Champagne grapes: Pinot Noir, Pinot Meunier, and Chardonnay. With vines averaging 25 to 30 years old, it cultivates its land using organic practices, recently achieving Haute Valeur Environnementale (HVE) certification for sustainability. The Delespierres eschew herbicides and pesticides, highlighting their commitment to respecting the terroir.

Bertrand-Delespierre Champagnes are known for their precision and complexity, thanks to meticulous vineyard management and winemaking. They use a traditional wooden basket press and carefully avoid forced malolactic fermentation to preserve their wines' freshness and vibrant acidity. Their Champagnes typically spend extended time on lees —at least two years for non-vintage wines and four years for vintage releases— enhancing their complexity and texture. Wines like their flagship “Enfant de la Montagne” (Child of the Mountain), which combines all three grape varieties, are celebrated for their balance and depth, with minimal dosage and extended lees aging contributing to a bright, layered finish.

For rosé production, Bertrand-Delespierre employs the rare and challenging saignée method, which involves extracting color from the grape skins during maceration rather than blending red and white wines. This technique adds a striking definition and complexity to their rosé, distinguishing it from more common production methods.

Wine Notes: One of Bertrand-Delespierre’s signature wines is the Enfant de la Montagne Brut Premier Cru, a cuvée that perfectly reflects the terroir of the Montagne de Reims. This wine showcases the balance and complexity of blending these varieties, composed of 40% Pinot Noir, 30% Pinot Meunier, and 30% Chardonnay. The wine ages for a minimum of four years on the lees, allowing it to develop rich layers of texture and flavor. With a low dosage, this Champagne emphasizes freshness and clarity.