Vins Parcellaires:

• Pierre GERBAIS, Beauregard - 100% Pinot Noir
  Beauregard is one of the estate's rare, highly sought-after single-parcel (lieu-dit) micro-cuvées, produced in extremely limited quantities (often around 1,300 to 1,400 bottles per release). Sourced entirely from the high-altitude, windy Beauregard single vineyard plot in Celles-sur-Ource. Crafted as a Rosé de Saignée via skin contact / maceration (typically 24 to 48 hours). Built around an ongoing perpetual reserve (solera system) initiated in 2011, providing both freshness from younger base vintages and deep complexity from older reserve wines.

• Pierre GERBAIS, Bochot - 100% Pinot Meunier
  Bochot is one of the most distinctive and surprising single-parcel (lieu-dit) bottlings in the Pierre Gerbais lineup. While the Côte des Bar is dominated by Pinot Noir, Bochot is a rare Blanc de Noirs made entirely from 100% Pinot Meunier—a true curiosity for this southern subregion. Sourced entirely from the Bochot single vineyard in Celles-sur-Ource, featuring a west-facing exposition that captures late-afternoon warmth while preserving lift and energy. Classic Aube Kimmeridgian marl and limestone (clay-limestone), which imparts a signature saline backbone to the normally soft Meunier fruit. Built using a perpetual reserve system (initiated around 2016 specifically for this cuvée), blending base-year fruit with aged reserve wines to build depth and texture without losing fresh acidity.

• Pierre GERBAIS, Champ Viole - 100% Chardonnay
  Champ Viole is widely considered the crown jewel of Pierre Gerbais’s single-parcel (lieu-dit) collection—a pristine 100% Chardonnay (Blanc de Blancs) that demonstrates how Burgundian rigor can transform Aube terroir into something laser-focused and mineral-driven. The plot carries a rich history, originally planted by Cistercian monks from Molesme Abbey centuries ago. A steep, south-facing slope in Celles-sur-Ource featuring shallow Kimmeridgian limestone soils. The thin topsoil forces vine roots deep into the marl, while the southern exposure guarantees complete phenolic maturity without sacrificing structural acidity. Planted in 1964 using massal selections, these 60+ year-old vines naturally produce tiny, concentrated grapes with elevated tartaric acid and intense extract. Matures for a minimum of 36 months sur lattes in the cellar. Disgorged with a low Extra Brut dosage (typically 1.5 to 2 g/L) and minimal added sulfites.

• Pierre GERBAIS, La Loge - 100% Pinot Blanc
  La Loge is perhaps the most singular and rare single-parcel bottling in the Pierre Gerbais lineup—a 100% Pinot Blanc (Blanc de Blancs) that serves as a masterclass in reviving Champagne’s lost heritage grape variety. Sourced entirely from the La Loge lieu-dit in Celles-sur-Ource, featuring a south/south-west exposure. Aurélien Gerbais gives it center stage, demonstrating that old-vine Pinot Blanc grown on Kimmeridgian limestone can match Chardonnay and Pinot Noir in longevity and character. Old-vine massal selections that bring natural concentration, low yields, and elevated texture. Like the rest of the lieu-dit range, La Loge is anchored by a perpetual reserve (solera) system initiated in 2011. This continuous reserve builds weight, aromatic complexity, and tertiary nuance while the fresh base vintage preserves energy.

• Pierre GERBAIS, Les Grandes Cotes - 100% Pinot Noir
  Les Grandes Côtes is the Pinot Noir benchmark of Pierre Gerbais’s single-parcel collection—a chiseled Blanc de Noirs that showcases the tension and structure attainable on steep, cool-climate Aube slopes. Unlike many south-facing Aube plots that produce warm, broad Pinot Noir, Les Grandes Côtes is a steep, north-facing slope in Celles-sur-Ource. This cooler microclimate slows ripening, preserving energetic acidity and fine-grained tannins. Extremely thin topsoil over hard Kimmeridgian marl and limestone. The roots are forced to dig directly into the bedrock, imparting a striking mineral drive to the wine.

Vins d’Assemblages:

• Pierre GERBAIS, Grains de Celles
  50% Pinot Noir, 25% Chardonnay, and 25% Pinot Blanc “VRAI”
  Grains de Celles is the flagship cuvée and defining signature of Domaine Pierre Gerbais. Designed as a comprehensive portrait of the Celles-sur-Ource terroir, it highlights all three of the estate's primary grape varieties—including its rare Pinot Blanc—in a balanced, highly approachable blend. A multi-plot selection from parcels surrounding Celles-sur-Ource in the Côte des Bar. Kimmeridgian marl and limestone, lending broad texture and a natural saline footprint. Average vine age of roughly 40 years, sourced from massal selections and farmed using organic principles. Fermented and aged exclusively in temperature-controlled stainless steel tanks (no oak) to preserve raw fruit purity and site specificity.

• Pierre GERBAIS, Grains de Celles Rose
  Grains de Celles Rosé is the rosé expression of Pierre Gerbais’s flagship estate blend. Rather than making a standard rosé de saignée or pure red-grape blend, Aurélien Gerbais crafts this cuvée using an unusual, highly deliberate rosé d'assemblage technique that incorporates all three primary estate varieties. Composed of the core Grains de Celles white base—50% Pinot Noir, 25% Chardonnay, and 25% Pinot Blanc Vrai—sourced from organic, massal-selected vines averaging 40 years of age around Celles-sur-Ource. Enriched with a small addition (typically 8% to 12%) of Coteaux Champenois red wine made from old-vine Pinot Noir. Incorporating Chardonnay and Pinot Blanc into a rosé base maintains elevated lift, aromatic delicacy, and waxy texture, preventing the Pinot Noir red wine from making the palate heavy.

Experimental Wines

• Pierre GERBAIS, N.21
  Blend of Chardonnay and Pinot Blanc from end of the press
  Experimental Batch N°21 (or N.21) is an ultra-rare, experimental micro-cuvée produced by Aurélien Gerbais that directly challenges traditional Champagne conventions around press fractions. N°21 turns this paradigm on its head. Rather than discarding the end of the press (la fin de presse / la taille), Aurélien Gerbais isolated this specific fraction from a co-pressing of Chardonnay and Pinot Blanc to explore its aging capacity and textural potential.
  Higher phenolic concentration from the grape skins and stems gives N°21 a broader, more vinous, and tactile mouthfeel with gentle phenolic grip.