Jerome Coessens has been producing Champagnes since 2006, although his family have been growing grapes for five generations. His Blanc de Noirs is drawn from two plots across a 3.36 hectare monopole known as Largillier, hewn of limestone and clay on the Côte des Bar, a sub-zone in the south-east of the region. The Côte is contiguous to Chablis, a short distance farther south. It shares the same geology, meaning that instead of the friable chalk farther north in Champagne, the calcareous element is Kimmeridgian limestone, identical to the Grands Crus of Chablis. This imparts a mineral intensity, while the gentler southern climate facilitates ripeness of the grapes and an ensuing softness to the Champagne. This is straight up Pinot Noir, with sensitive dosage to the legal equivalent of an Extra Brut (<6g/L). It is a bolder wine than the excellent Brut Nature cuvée, with greater dimensions to the fruit and a longer finish. Think kirsch and fecund strawberry scents, along with a whiff of truffle and toast from the extended time on lees. There is no oak, allowing for versatility as an aperitif, or synergy with a variety of foods, particularly roast chicken and pork.