In an average year, Guiborat produces less than 2,500 cases. They farm organically, with careful pruning and work by hand to ensure the best possible grapes. Fermentation and aging are carried out primarily in stainless steel without malolactic conversion, with a tiny amount aging in neutral barrels. The bottles rest in cold underground cellars carved out of the chalk bedrock below the winery and vineyards.

This release of their flagship cuvee, 'Prisme' is entirely Chardonnay from three Grand Cru Côte des Blancs parcels: 22% Cramant "Les Bergeries" (planted in 1984). 45% Chouilly "Les Caurés" (planted 1998 and 2005). 16% Chouilly “Les Mont Aigu” (planted in 1969). Only 17% of the wine is reserve, and only from the previous year, so this is quite close to a vintage 2019 Champagne. The wines are aged 40 months sur lattes then an additional 6 months in bottle after disgorgement prior to release.

A beautifully racy but rich style with tight and long-lasting bubbles that reveal toasty brioche and cool crisp orchard fruit on the nose, balanced by cooling herbs and white pepper notes. A true joy for lovers of lean and focused Côte des Blancs Champagne. 

Disgorged 11/2023

Dosage: 2.5g/L 

Pairing: Lobster puff pastry 

Grapes: 100% Chardonnay 

Soil: Light Clay topsoil above very deep pure chalk 

Viticulture: Organic