Les Sèves by Patis Pluriel: Oak-Aged Champagne

Three barrels, five years of patience and nowhere to hide. Les Sèves is the cuvée where Valentin Patis, fifth generation in La Neuville-aux-Larris, ferments the three Champagne grapes separately in seven-year-old French oak. They only meet in the assemblage, and only the strongest work makes the final cut.

The recipe

Equal parts Meunier, Chardonnay and Pinot Noir
Each variety fermented separately in seven-year-old French oak barrels
Only three of the best barrels make the final blend
Brut nature, zero dosage
Unfiltered

Oak that age barely gives up new wood. What it does is allow micro-oxidation. The result: complexity without a vanilla bomb.

Bottle of Champagne Patis Pluriel Les Seves on a kitchen counter with knives behind

Tasting note

Deep gold, fine persistent bead. The nose offers vanilla and coconut with a light toast, then white flowers and ripe yellow fruit. The palate is silky-mousse with honey and beeswax accents, framed by tight, perfectly judged acidity. No sugar, no filtration, but no rough edges either.

Patis Pluriel Les Seves bottle beside a glass of deep golden champagne

At the table

Lightly grilled tuna with a spoon of kimchi or pickled cucumber works surprisingly well; the iodine and light fermentation hook into the beeswax tail. A clean piece of langoustine or butter-poached scallop also lands.

Final word

Les Sèves is not a cheerful apéritif; it is a food wine for anyone who likes Champagne with direction. Drinking it next to Corps Simple (100% Meunier, no oak) shows immediately how much difference old oak and assemblage make.

More info at patispluriel.com.

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