The Bérêche name reverberates far and wide, not just in Champagne but in the wine world at large. The family has been in the business of Champagne since 1847. Today, brothers Raphaël and Vincent Bérêche lead the charge, are the faces of the estate, and make the wine, having learned the trade from their father Jean-Pierre. But the Brothers Bérêche themselves have practically revolutionized the Grower Champagne movement, as they have always been at the forefront of innovative viticulture and meticulous enology for almost as long as the Grower movement has been a “thing.” From their embrace of biodynamics, to the importance they place on overall soil health and diversity, and even to their choice to vinify every plot separately and block malolactic conversion to maintain a wine’s sense of place – there is a method to the madness that has made Bérêche one of Champagne’s most prestigious producers.

Les Monts Fournois was their opportunity to explore beyond their comfort zone, and push their own limits with new vineyards, and new relationships across Champagne. Soon realizing the scope of such an ambitious undertaking, they instead transitioned it into a launching pad for their rising star cousin. Juliette Alips, the wunderkind behind this stellar new production, spent years working alongside Raphaël and Vincent. She was a diligent student, soaking up all the knowledge they’d impart on her, but it was her tenacity and interest in learning about making Champagne that led her to oenology school in Beaune followed by stints at notable producers like Louis Latour in Bourgogne, G.D. Vajra in Piedmont, and Louis Roederer in Reims, close to her home. With Les Monts Fournois, she has guided the project to an almost immediate cult status, with wine aficionados speaking in hushed tones about its greatness…as well as its scarcity. And, not surprisingly, the Bérêche family style is woven throughout Juliette’s wines – making this as exciting a venture as we’ve found in some time! 

I absolutely love when I get to taste these excellent new labels that are classics in the making. They hold so much promise – now and in the future. For this Grand Cru Extra Brut, the nose showcases a lightly oxidative style, with apple cider, toasted whole wheat bread and salted butter. There’s a lovely lemon zest note too, that really kicks up the bouquet. On the palate, there are very fine, very persistent bubbles that feel so elegant, with more floral citrus blossoms, tart green apples and really electric acidity. There’s also a wonderful minerality – like salt-covered seashells – and a hint of sweet spice and vanilla on the finish. Our price is one of the best on the interwebs, and the best in the USA, so if you want to start collecting a classic before the prices go the way of Prevost, Bouchard and Collin, you should pick a few of these up. Of course, I already have my allocation… and now the chance is yours!!