Bertrand Brigandat made his first vintage of Champagne from his family’s vines in the Côte de Bars in 1993; before, the family had sold their production to large houses, mostly Laurent Perrier. Since taking over as winemaker, Bertrand has converted all vineyard work to organic with biodynamic and homeopathic practices. He farms 8.22 hectares of vines mostly in the villages of Channes and Buxeuil, with a few small parcels of Pinot Noir in Ricey. In the cellar, he uses natural yeasts for the first fermentation which occurs mostly in enamel-lined steel tanks, with half the Chardonnay fermented in neutral barrels. The wines spend 8-10 weeks on fine lees before racking and bottling for secondary fermentation. The wines are aged sur latte for a minimum of three years and as many as seven depending on the cuvée and character of the base wines. To increase transparency and character, Bertrand has reduced the use of sulfur at all stages of winemaking.

Brigandat's 2016 Vintage Champagne is made entirely from Pinot Noir, from vines of a minimum of 55 years from the Buché vineyard in Channes. Pale gold in the glass with a constant stream of tiny bubbles, the wine presents aromas of apple skin and red berries with note of citrus and brioche. The palate is rich with a creamy mouthfeel that is highlighted with flavors of citrus-washed, red fruits and a light, but prominent, acidity.