Champagne 'Cuvée Reflet' Extra Brut N.V., Clemens Bertrand

A sparkling reflection of Prouilly. A young winemaking talent, an ancient terroir, and a brand-new cuvée that captures the authentic character of Prouilly with remarkable precision. 'Cuvée Reflet' by Clemens Bertrand marks the official debut of this passionate 33-year-old grower. Featuring partial barrel fermentation and a minimal dosage of just 1 g/L, this Extra Brut unites crystalline mineral drive with generous structure and nuanced oak complexity.

In the glass, it displays a bright golden hue with a fine, persistent bead. The nose opens expressively with delicate aromas of fresh citrus, white blossom, and ripe peach, subtly supported by notes of toasted oak, warm brioche, and delicate spices. On the palate, the wine is focused, energetic, and mineral-driven. Sandy loam soils impart a saline tension that harmonizes seamlessly with the body of Pinot Noir, the juicy fruit of Meunier, and the sleek length of Chardonnay.

Key Highlights

• Terroir: Balanced blend of 50% Chardonnay, 30% Pinot Noir, and 20% Meunier sourced from sandy loam soils (sables et limons) in Prouilly (Massif de Saint-Thierry), near Reims.
• Winemaking & Ageing: Up to 35% fermented and matured in oak barrels to build structural complexity and texture. Low-intervention cellar approach finished with an Extra Brut dosage of 1 g/L.
• Sustainability: Crafted under eco-conscious, artisanal principles to honor natural terroir expression.
• Tasting Profile: Crisp, mineral, complex, and refreshing. Notes of citrus, white peach, spring blossom, brioche, subtle toasted oak, and a lingering saline finish.
• Ageing Potential: Highly energetic and precise now, with the structural focus to cellar gracefully over 3 to 6 years.

Food Pairing

• Aperitif & Seafood: An outstanding welcome pour for fans of bone-dry sparkling wines; ideal alongside raw oysters, ceviche, sashimi, or seared scallops.
• Fish & Light Dishes: Excellent match for sea bass tartare, pan-seared turbot with lemon, or poached sole.
• Cheese: Pairs wonderfully with fresh goat cheese, Chaource, or mature Comté.
• Serving Suggestion: Best served chilled between 8°C and 10°C in slender tulip glasses.

The Terroir of Prouilly

Prouilly perches on the rolling slopes of the Massif de Saint-Thierry. The sandy loam topsoil over limestone bedrock warms quickly in spring and offers excellent natural drainage. This grants the grapes vibrant fruit aromatics and a distinct saline freshness, which is elevated by Clemens Bertrand's low-dosage approach.

About Clemens Bertrand

Clemens Bertrand is an emerging talent based in Prouilly, near Reims. Crafting terroir-focused grower Champagnes with a minimalist philosophy, he blends judicious barrel ageing with technical precision. By keeping dosages extremely low, Clemens creates authentic, transparent Champagnes celebrated for their purity and craftsmanship.