Vouette & Sorbée

History of Champagne Vouette & Sorbée

The story of Vouette & Sorbée is one of a return to roots, blending earthy passion with a break from convention. It all began in 1986, when Bertrand Gautherot, a young man from a mixed farming family, took over the family vines in Buxières-sur-Arce. After professional experience in Paris in the world of luxury, where he designed products for houses such as Chanel and Dior, Bertrand returned home in 1993, determined to transform his father's legacy. At the time, the estate was still selling its grapes to a cooperative, but Bertrand was disappointed by the bland expression of the resulting cuvées. Fascinated by pedology and the living world, he dreamed of wines that "taste the earth".

It was in 1998 that the turning point came: driven by Bertrand, the estate converted entirely to organic farming, then to biodynamics, obtaining Demeter certification. This pioneering choice, inspired by figures such as Anselme Selosse, Jérôme Prévost and Pierre Larmandier, made Vouette & Sorbée a trailblazer in Champagne. The soils, once treated chemically, came back to life: the roots of the vines plunged deep, drawing on calcareous minerals for greater vitality. In 2001, encouraged by Selosse, Bertrand vinified his first cuvée, the Fidèle, from the year's difficult vintage. The first bottles were released in 2004, marking the official birth of the estate.

Since then, Hélène Gautherot, Bertrand's partner, and their daughter Héloïse have been actively involved in the adventure. Héloïse is even experimenting with new directions, such as the coteaux champenois. The estate, named after the iconic lieu-dits of Vouette and Sorbée, grew modestly: from selling grapes to artisanal production, it became a model for the Aube. Recognised by experts such as Peter Liem or Richard Juhlin, who ranks it among the rare 4-star estates outside the Marne, Vouette & Sorbée challenges the festive image of champagne to make it a wine of pleasure, terroir and patience. Today, these biodynamic champagnes attract enthusiasts from around the world, from starred restaurants to private cellars, proving that quality takes precedence over quantity.

Terroirs and Vines of Champagne Vouette & Sorbée

Terroir is the soul of Vouette & Sorbée, a geological gem that sets the Côte des Bar apart from the chalky crayères of the Marne. Located midway between Épernay and Dijon, just to the north-east of Chablis, the estate extends over 5 hectares of steep hillsides, formed 145 to 161 million years ago during the Upper Jurassic. These soils, shaped by epeirogenic movements, uplifts and subsidences of the Earth's crust, have seen seas and emergences alternate, forging unique facies: Kimmeridgian marls rich in oyster fossils (Exogyra Virgula) for three-quarters of the plots, and hard Portlandian limestone for the remaining quarter.

The lieu-dit Vouette, just behind Bertrand's house, is a south-facing hillside, transitioning from Kimmeridgian at the bottom to Portlandian at the top. Once planted with Pinot Noir, it was partially replanted with Chardonnay after 2014, to better express its Chablis-like proximity — identical pedology, climate, fauna and flora. Sorbée, at the top of the hill, is a slightly south-west facing plateau, pure Portlandian, with Pinot Noir vines aged between 30 and 45 years, from Burgundian selections of the 1950s. Biaunes (or Briaunes), the largest plot at 2 hectares, west-facing and cool despite the afternoon sun, blends Kimmeridgian and Portlandian; its younger vines, predominantly Pinot Noir with a touch of Chardonnay, ripen late thanks to exceptional moisture retention.

Other plots complete the puzzle: Tirmy (west-facing, Pinot Noir over 30 years old, former woodland until the 1960s), Chatel (in Ville-sur-Arce, rocky and dry, sun-drenched Pinot Noir), and Fonnet (warmer, source of the Pinot Blanc for Textures). The average age of the vines is 35 years, with a planting density that encourages root verticality. The proximity to Chablis, 60 km to the south-east, justifies the shift towards more Chardonnay: these clay-limestone soils, with a large internal surface area, store unique trace elements, conferring on the wines a poignant salinity and minerality. As biodynamics demands, the estate integrates cows, chickens and fruit trees for maximum biodiversity, enriching the soil with calcium carbonate through slow runoff.

Vinifications of Champagne Vouette & Sorbée

Vinification at Vouette & Sorbée is a minimalist art, guided by gravity and respect for the fruit, for total transparency of terroir. It all begins with a manual harvest spread over three weeks, adapted to each plot's ripeness — a rare luxury in Champagne. The bunches, carefully sorted, are pressed in a traditional vertical wooden coquard press, without pumping: the juices flow naturally, preserving purity and balance. Static settling in tanks, then descent by gravity into 400-litre barrels (Burgundian pieces), Georgian amphorae or neutral barrels of up to 8 years old.

Alcoholic and malolactic fermentations start spontaneously thanks to the indigenous yeasts from the bloom of the berries, without chaptalization (except for very rare exceptions such as in 2001). A hint of SO2 is added at harvest, then nothing more: no filtration, fining, acidification, decolouration or cold stabilisation. Ageing in wood lasts several months, promoting subtle oxygenation and fine lees for a complex texture. The secondary fermentation uses an organic liqueur de tirage or natural sugars (as with Sobre), with vintage yeasts. The bottles rest on laths for 18 to 24 months, then manual hand disgorgement, without a gyropalette or freezing, followed by zero dosage for a pure Brut Nature.

This approach, drawing on advice from Italian and Croatian friends for the macerations, and on a solera system for 5% of reserve wines, produces champagnes vinified like great still wines, with a fine bubble as a bonus. Patience and attentiveness guide every step: "Listening, doubt, life as daily companions", as Fabrice Gautherot puts it. The result? Wines of rare vitality, where natural vinification amplifies the terroir without masking it. 

The cuvées of Champagne Vouette & Sorbée

The cuvées of Vouette & Sorbée are faithful portraits of their plots, pure expressions where Pinot Noir, Chardonnay and Pinot Blanc dialogue with the Jurassic soils. Confidential productions, they are offered as Brut Nature, without a vintage but with disgorgement dates and base vintage for traceability.

Fidèle Extra Brut

The heart of the estate, this blanc de noirs 100% Pinot Noir comes from the plots of Sorbée, Tirmy, Biaunes, Chatel and Fonnet (Kimmeridgian and Portlandian soils, 40-year-old vines, north-east facing at 250m). Crafted with 5% solera, it delivers intense vinous flavours: dried cherry, wild herbs, clean calcareous sensations of a pure Kimmeridgian. Powerful and muscular, it evokes a great effervescent Burgundian Pinot Noir, with lively acidity and a saline finish.

Blanc d'Argile Extra Brut

An ode to Chardonnay, this blanc de blancs was born in 2004 on the cool Biaunes plot (2 ha, Kimmeridgian clay-limestone KM3, 25-year-old vines, fresh western exposure). Aromas of green pear, citrus and white flowers; intense, mineral and precise palate, like a great Chablis. Silky texture.

Saignée de Sorbée Extra Brut

An iconic infusion rosé since 2003, 100% Pinot Noir (pure Portlandian, 30-year-old vines). Extended carbonic maceration, early bleeding for a deep colour; vinification in oak barrels with indigenous yeasts. Floral hibiscus tisane, strawberry, white pepper and complex red fruits, framing acidity and ferrous notes from the fine-layered clay soil. Powerful and fleshy, it rivals red Burgundies. Limited production (two harvest passes, not always vintage-dated).

Textures Extra Brut

An experimental cuvée since 2013, 100% Pinot Blanc from Fonnet (warm Kimmeridgian). Ten-month skin maceration in a buried Georgian amphora and barrel, with skins, seeds and pulp to boost its native discretion. Aromas of orange peel and green pear; velvety, mineral and structured mouthfeel, integrated bubbles. Inspired by a fraternal heritage and Italian/Croatian advice, it is a unique orange champagne. Confidential production. 

Extrait Extra Brut

Extremely rare (200 bottles), Pinot Noir (with occasional hints of Chardonnay), aged at length on lees for breathtaking complexity. Originally a family production, available since 2005. Depth and terroir in a bottle. 

Sobre

Experimental (200 bottles), 100% Chardonnay without liqueur de tirage, secondary fermentation via natural sugars. Vibrant, textured, fresh like the still-memorable 2008. Reserved for connoisseurs.

These cuvées, all aged in wood, embody the philosophy: faithfulness to terroir and patience.

Born from a Chablis-like terroir in Champagne, these cuvées offer a refined alternative to standardised productions, ideal for elevating your meals or enriching your cellar. Would you like to purchase a bottle of Champagne Vouette et Sorbée? Discover our selection of wines from the estate as well as other terroir champagnes such as Egly Ouriet, Larmandier Bernier, Agrapart, Laherte, Dehours, Ruppert Leroy, Françoise Bedel, R. Pouillon, Eric Rodez, Chartogne Taillet, Selosse.... Vins & Millésimes invites you to purchase online the finest bottles and magnums of wines and grand crus. All our wines are in stock with fast delivery! Discover the cuvées of Champagne Henri Giraud available for purchase!