Georges Remy is the third generation of his family in Bouzy, where the Remys have grown grapes since 1829. His grandfather was the first to bottle wine under the family name in 1950; his father stepped back from production in 1989 to focus on the vines themselves. Georges trained in Avize and worked in Bordeaux, where he fell hard for red wine, before returning home to consult and farm alongside his father. In 2011, his parents gifted him a 0.15-hectare parcel of pinot noir in the lieu-dit Les Vaudayants, planted by sélection massale in 1975. That was the beginning. He added champagne to the project in 2014. Today he farms 4.7 hectares across seventeen parcels in Bouzy, Ambonnay, Louvois, and Tauxières — all certified organic since 2018, with biodynamic practices and homemade compost shared between Georges, Benoît Lahaye, and Antoine Paillard. He harvests later than almost anyone in the region, holding out for full phenolic ripeness, and vinifies and ages every cuvée in barrel. The wines are brut nature, unfined, unfiltered, and made in tiny quantities.

The Blanc de Noirs gathers Bouzy pinot noir from three parcels into a single wine: Vaudayants (planted 1975), Les Hennepes (1997), and Les Huriauts (2006). Vinification and aging take place in barrel — a mix of new and used out to four wines old — with malolactic running its natural course. The result is everything the village does best: dark orchard fruit, smoke, walnut skin, and a vinous, almost still-wine richness held in line by chalk and salt. Bouzy at full resonance.