De Sousa & Fils ‘Mycorhize’ Grand Cru Extra Brut Champagne 2019 is a rare, biodynamic Blanc de Blancs from old-vine Chardonnay in Avize, on the Côte des Blancs. Made from vines over 80 years old and aged for three years on lees, it is a profoundly mineral, saline and complex Champagne—rich and layered in youth, with the tension and precision to age gracefully for a decade or more.
Technical Details
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Producer: De Sousa & Fils, Avize, Côte des Blancs, Champagne, France
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Wine: Champagne Grand Cru, Cuvée Mycorhize Blanc de Blancs Extra Brut
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Vintage: 2019
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Grape variety: 100% Chardonnay
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Vineyard: Les Hauts Nemery, Grand Cru d’Avize
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Vine age: Over 80 years
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Soil: Pure chalk, with excellent drainage and east-southeast exposure
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Farming: Certified organic since 2010, biodynamic since 2013
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Vineyard work: Horse ploughing to avoid soil compaction and promote mycorrhizae
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Harvest: Hand-harvested
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Fermentation: Indigenous yeasts in 225-litre French oak barriques
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Malolactic fermentation: Spontaneous
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Reserve wine: 25% perpetual reserve
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Ageing: 3 years on lees, sur lattes
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Disgorgement: By hand
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Dosage: 3 g/l
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Filtration: None
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Alcohol: 12.5%
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Bottle size: 750 ml
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Production: Approximately 1,200 bottles per release
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Serving temperature: 10–12°C
The Producer
De Sousa & Fils is a family-owned Champagne house based in Avize, in the heart of the Côte des Blancs. Erick De Sousa began converting his vineyard to organic farming in 2010 and obtained biodynamic certification in 2013, making the estate one of the region’s pioneers in sustainable viticulture.
The Mycorhize cuvée takes its name from the symbiotic association between fungi and plant roots. Working the soil with horses minimizes soil compaction, which contributes to the development of mycorrhizae and, as a result, improves the nutrition of the vines and the quality of their fruit.
Vineyard and Terroir
The Mycorhize is sourced from old-vine Chardonnay in the Les Hauts Nemery lieu-dit of Avize, a Grand Cru village on the Côte des Blancs. The vines are over 80 years old, giving the wine its depth, concentration and complexity.
The soil and subsoil are composed entirely of chalk, which allows perfect drainage of the vineyard and brings freshness and minerality to the vines. Deeply rooted, the vines are remarkably well oriented, with an east-southeast exposure offering optimal sunshine.
The 2019 Vintage
The 2019 Champagne growing season was marked by warm, dry conditions, producing ripe, concentrated fruit with good acidity. The old vines of Les Hauts Nemery retained their freshness and mineral tension, giving the wine a balance of richness and precision.
The 2019 Mycorhize is described as a Champagne that gives off all its energy and breadth before lengthening into a finish that combines acidity and minerality. It is a great wine to take off the beaten track, pairing well with land-sea combinations or spicy dishes.
Winemaking and Ageing
The Chardonnay is hand-harvested and fermented with indigenous yeasts in 225-litre French oak barriques. Malolactic fermentation is spontaneous, and the wine is aged for three years on lees, sur lattes, before being hand-disgorged.
The dosage is just 3 g/l, and the wine is not filtered. This low-intervention approach allows the vineyard’s chalky terroir and old-vine character to express itself fully in the glass.
Tasting Profile
The 2019 Mycorhize opens with a radiant and touching nose, with heady maturity and scents of pastries obtained by three years of ageing on laths. Later, the aromas of ripe apple, pear and citrus fruits are unveiled, signatures of the Chardonnay, supported by an iodized and mentholated wave of freshness.
On the palate, the attack is pure and precise, enhanced by vibrant minerality that carries throughout the tasting. The mouth becomes caressing, a characteristic sign of incredible softness, with a dense and generous finish punctuated by delicate spices. The finish is infinite on the palate, with a long, saline persistence.
Aroma and flavour: ripe apple, pear, citrus, candied lemon, Granny Smith apple, white flowers, acacia, hawthorn, toasted hazelnut, chalk, brioche, pastry, honey, menthol and iodine.
Palate: full-bodied yet caressing, with vibrant minerality, delicate spices, soft texture and an infinite, saline finish.
Style: a profound, terroir-driven Blanc de Blancs—rich and layered in youth, with the tension, precision and minerality to develop over time.
Drinking Window
The 2019 Mycorhize is released with significant bottle age and can be enjoyed on release, although it benefits greatly from air. Its reductive, tightly wound character means it is often markedly better after an hour or more in the glass or decanter.
With its biodynamic farming, old vines and mineral structure, the wine has the balance to develop for a decade or more under good cellar conditions. Serve it cool rather than fridge-cold, at 10–12°C, and allow it time in the glass to reveal its full aromatic complexity.
Food Pairing
Serve at 10–12°C with oysters, raw shellfish, sea urchin, langoustines, crab, sushi and sashimi. Its saline finish and citrus precision also make it excellent with grilled fish, white asparagus, poultry in cream sauce, and young or lightly aged goat’s cheese.
For a more contemplative pairing, serve it alongside aged Comté, Beaufort or a delicate truffle dish, allowing its nutty, chalky complexity to come forward. The estate itself suggests pairing it with a land-sea combination or a spicy dish like lobster fideua.
Collector Note
This is a rare, biodynamic, old-vine Blanc de Blancs from a highly regarded grower-producer. The Mycorhize is produced in very limited quantities—around 1,200 bottles per release—and its single-vineyard sourcing, oak fermentation and hand disgorgement make each release distinctive.
The combination of De Sousa’s reputation, the chalky Avize terroir and the freshness of the 2019 vintage makes this a compelling choice for collectors seeking age-worthy, terroir-driven Champagne with long-term development potential.
Recommended serving: open and decant for 45–90 minutes before serving at 10–12°C; use a white-wine glass or a slightly narrower Champagne glass to preserve its fine mousse and aromatic precision.
