Wine Critic
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Julien Prélat “Chantemerle” Blanc de Noirs is a Côte des Bar grower Champagne made from 100% Pinot Noir on Kimmeridgian limestone, in a clean, precise, low‑dosage style that emphasizes ripe red fruit, structure, and length.
Producer and vineyard
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Julien Prélat is a third‑generation vigneron based in Celles‑sur‑Ource in the Côte des Bar (southern Champagne).
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He farms about 2.5 ha without herbicides or pesticides and focuses on single‑varietal, plot‑driven cuvées, often from individual vintages.
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Chantemerle comes from ~30‑year‑old Pinot Noir vines (planted around 1982) on calcareous/Kimmeridgian soils rich in marine fossils.
Winemaking and style
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Assemblage: 100% Pinot Noir (Blanc de Noirs).
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Vinification: Fermented in stainless steel to preserve purity and freshness.s
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Dosage: Typically around 4–5 g/L, labeled Extra Brut/Brut depending on market; recent disgorgements have been in the March 2023–2024 window for 2021/2022 base wines.
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Production is limited (e.g., ~7,300 bottles plus a small number of magnums/jeroboams for the 2022 base).
Tasting profile
Reviews and importer notes describe Chantemerle as:
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Nose: Floral and fresh with hints of rose and elderflower, layered with red apple, wild strawberry/raspberry, and subtle citrus and yeasty/bready nuances.
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Palate: Dense and structured, with ripe red fruit, fine but persistent effervescence, and a clear mineral backbone from the Kimmeridgian terroir.
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Finish: Long, savory, and fruit‑driven, with sweet length and a clean, slightly saline close.
Overall, it’s a Pinot‑forward, food‑friendly Champagne: more vinous and structured than many entry‑level non‑vintage wines, but still fresh and approachable.
Drinking window and food pairing
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Best enjoyed now through ~8–10 years from the base vintage if stored well; it shows nicely young but has the structure to develop some tertiary complexity.
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Serve slightly cool (10–12°C) with charcuterie, roast chicken, pork, duck, mushroom dishes, and semi‑hard cheeses; it can also handle richer fish and light game.
