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Pehu-Simonet June 2, 2015

Pehu-Simonet

We arrived at Charles de Gaulle first thing in the morning, and after meeting our adorable light blue Renault Twingo, we hit the road for Champagne. We checked into a rad Airbnb in the center of Reims, had a quick bite and then set off for Verzenay to visit David Pehu.

Easy to find in parking lots!

Easy to find in parking lots!

Pehu-Simonet was a fantastic first stop. David is friendly and easy going, his wines are a pleasure, and Verzenay is one of the prettiest areas in Champagne. Prior to the visit, I thought David’s wines were bold and easy drinking. They are also a reference point for MCR as the base for the dosage, the slight tropical notes are an indicator for me.

Pehu's tasting room, a bit of a bachelor pad with Champagne crates made into furniture

Pehu's tasting room, a bit of a bachelor pad with Champagne crates made into furniture

Tasting with David, confirmed my impressions, but I also saw a producer in the midst of a change. During the tasting and subsequent vineyard tour I saw a man who is becoming more interested in expressing terroir, not just making enjoyable wines. In the coming years he will release a series of single parcel wines to show off his holdings in Verzenay, Verzy, Mesnil-sur-Oger, Mailly, and Villers-Marmery. He also has vines in Sillery, but these will continue to be blended as David doesn’t feel that Sillery as much complexity as some of his other parcels.

Unlike other producers that I met with, David was still learning how his parcels express themselves and their terroir when made individually rather than in a blend. He feels, “vignerons must now create terroir to tell the story of Champagne instead of the negociants telling the story with blending and history.” I think part of his learning curve and struggles come from the fact that negociants own or buy a lot of the grapes coming from his villages and he hasn’t gotten a chance to taste many other single parcel wines from Verzenay and Verzy. He referenced Godme, who is also making single parcels as one of the few other producers trying to show terroir. David is excited that his villages are breaking away from the blends and starting to show their true character.  Despite not having tasted a lot of other people’s parcels, he was keenly aware of the differences in his plots depending on where in Verzenay they were located, closer to the lighthouse or the windmill which stand on opposing hilltops. Talking with him highlighted the struggles that vignerons are going through when they decide to breakaway from the norm of either selling the grapes or making perfectly fine, generic champagne. Its hard to get a feel for what’s going on around you, and so you have to be a bit of a trail blazer. It also was heartening for me because I’ve had plenty of difficult figuring out terroir of the villages of Champagne.

Windmill of Verzenay

Windmill of Verzenay

Lighthouse of Verzenay on the opposite hill as the windmill, still not sure why they need a lighthouse in this landlocked area.

Lighthouse of Verzenay on the opposite hill as the windmill, still not sure why they need a lighthouse in this landlocked area.

As we tasted, I learned a few more useful things about David’s wines. Unfortunately the black label Blanc de Noirs is going away as the fruit that made this wine will be separated into the Fin Lieux single parcel champagnes, of which the Les Perthois, Verzenay 2010 is the first and is awesome!  The neon labels that Pehu is so controversially known for, are going away in favor of a cross cut of a vine that are still eye catching but not as painful. Finally, along with the next visit at Marguet, I had some interesting thoughts on winemakers in the Montagne de Reims who are used to Pinot Noir, making Chardonnay from the Cotes de Blancs. I’ll discuss this in the next post.

Overall, I think Pehu’s wines are big and delicious now, and will continue to add depth and character as he gets his footing with terroir.