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.

Les Houardes is a tiny chardonnay parcel in Bouzy planted in 1986, a rarity in a village known almost entirely for pinot noir. Georges vinifies and ages it in barrel and bottles a minuscule amount each vintage as a still Coteaux Champenois Blanc. The 2020 has the cut and stoniness of cool-climate chardonnay laid over the depth imparted by Bouzy clay: white peach skin, lemon oil, crushed oyster shell, a finish of beeswax and toasted hazelnut. Still white from Champagne is a tiny category; this is one of its high points.