Vouette et Sorbée is Bertrand Gautherot’s grower-estate in Buxières-sur-Arce, deep in Champagne’s Côte des Bar. The vines sit on Kimmeridgian limestone and clay—more Chablis than Marne—giving ripe, perfumed fruit with a pronounced saline, mineral line. Farming is certified biodynamic, with low yields, meticulous hand work and cover crops to protect soil life; picking is by parcel at flavour ripeness to keep natural acidity and pulse.
In the cellar, the approach is stripped back and terroir-first: native-yeast fermentations, élevage mainly in oak (from barrel to larger formats), no chaptalisation, very low sulphur, and tirage with minimal or zero dosage. Each cuvée is bottled by site and variety, and disgorgement dates are clearly stated. The aim is clarity and texture—Champagne that’s gastronomic, dry and finely structured rather than fruit-sweet or oak-marked.
The range is compact and distinctive. Fidèle (Pinot Noir, largely blanc de noirs with a perpetual-reserve component) shows red-fruited depth over chalky grip. Blanc d’Argile (Chardonnay from chalk-rich parcels) is taut, citrus-driven and saline, with a long, stony finish. Saignée de Sorbée is a true saignée rosé of Pinot Noir—wild strawberry, blood orange, spice—serious at the table and bone-dry in feel. Small lots of still Coteaux Champenois appear in some vintages, echoing the same mineral thread.
House style is unmistakable: ripe Côte des Bar fruit framed by tension, pinpoint mousse and a savoury, chalk-saline close. For buyers and sommeliers, Vouette et Sorbée means site-expressive, low-intervention Champagne with real intensity and cut—bottles that reward air, proper stems and thoughtful food pairing as much as they do a celebratory pour.
