Amongst the first round of ‘grower champagne’ producers to break into the US market, the work of Frederic Savart has always been compelling and continues to be a touchstone for thoughtful, terroir-driven Champagne. Of course, the downside to producers like this becoming more well known is that there is less of it to go around. Working with just 4 hectares of Pinot Noir and Chardonnay across two villages, Ecueil and Villers-aux-Noeuds,  the production has not increased. The demand certainly has. Only a few thousand cases of his wines must suffice around the world.

Le Mont Benoit comes from a plot in Villers-aux-Noeuds: 95% pinot noir, 5% chardonnay. Fermented and aged with Savart’s characteristic precision, it is bottled with a modest dosage of 3g/L, letting the vineyard's character take center stage.